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FilenameFormatSizeDescription
ijfs12432-sup-0001-FigureS1.docxWord document27KFigure S1. Graphical representation of the quantitative descriptive analysis for the creamy ricotta made with a mixture of milk and whey from goats and cows over 14 days of storage at 7 °C.
ijfs12432-sup-0002-TableS1.docxWord document28K

Table S1. Physicochemical characteristics of milk and whey used for the preparation of creamy ricotta cheese.

Table S2. Sensory attributes determined by the panel of evaluators, their definitions and references defining the extremes of the unstructured scale.

Table S3. Centesimal composition (g/100 g) of creamy ricotta cheese made with a mixture of milk and whey from goats and cows and pH over 14 days of storage at 7 °C.

Table S4. Colour evaluation and average instrumental texture profile of creamy ricotta made with a mixture of milk and whey from goats and cows over 14 days of storage at 7 °C.

Table S5. Average fatty acids content (g/100 g) of the creamy ricotta made with a mixture of milk and whey from goats and cows over 14 days of storage at 7 °C.

Table S6. Average amino acid content (mg/100g) of the creamy ricotta made with a mixture of milk and whey from goats and cows over 14 days of storage at 7 °C.

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