In whey cheese manufacture, whey, plain or added with milk, is heated by direct fire, bubbling steam or alternatively in jacketed vats. In some cases, salt s or organic acids are previously added. At 80-85 OC, the first particles of curd form; at 85-95 'C, the curd may be cooked for a few minutes to reduce moisture content and/or to obtain the desirable level of browning. After drainage at room temperature during molding for ca. 4 h, whey cheese is stored at ca. 4 'C. The typical mass yield is 6%, but addition of milk, calcium salts and preliminary concentration of protein (by condensation or ultrafiltration techniques) may increase yield considerably. Some types of whey cheeses are supposed to be consumed within a short time upon manufacture (e.g., Ricotta, Requeijdo and Manouri), whereas others bear a longer shelf life (e.g., Gjetost, Mysost and Myzithra). Whey cheeses are significantly different from one another in terms of chemical composition, which is mainly due to variations in the source and type of whey, as well as to the processing practices followed. Moisture content and pH of whey cheeses are usually high and favor microorganism growth (molds, yeasts, lactic acid bacteria and Enterobacteriaceae account for the dominant microflora in these cheeses). Adequate packaging of whey cheeses should be provided, and legislation should be prepared to fix standard characteristics of each type of whey cheese, and hence protect typical products from adulteration and fakes. Marketing efforts should also be aimed at increasing whey cheese consumption, either directly or incorporated in desserts, snack dips and pasta-type dishes.
Anifantakis E. (1991). Greek Cheese. A Tradition of Centuries. National Dairy Committee of Greece. Athens.
2.
Bakkene G. and Steinsholt K. (1975). Milk of high and low flavor intensity for the manufacture of goat's milk Mysost. Meieriposten64: 45-55.
3.
Carswell D.R. (1973). Manufjacture of Ricotta Cheese. United States Patent No. US 3,780,199.
4.
Cavaliere A. (1988). Characteristics of some dairy products produced in Diano Valley from ewe's milk. Mondo del Latte42: 599-604.
5.
Cicala G., Renna P., Galafassi W. and Censi A. (1981). R plasmids in antibiotic-resistant enterobacteria isolated from ricotta. Revista della Societd Italiana di Scienza dell'Alimentazione10: 101-104.
6.
Cosentino S., Mulargia A.F., Pisano B., Tuveri P. and Palmas F. (1997). Incidence and biochemical characteristics of Bacillus flora in Sardinian dairy products. International Journal of Food Microbiology38: 235-238.
7.
Cossedu A.M., Santis E.P.L., Mazzette R., Fresi A. and Lai G. (1997). Fresh cows' milk ricotta: microbiological characteristics of hygienic and sanitary interest. Latte22: 76-81.
8.
Davies E.A., Bevis H.E. and Delves-Broughton J. (1997). The use of a bacteriocin, nisin, as preservative in ricotta-type cheeses to control the food-borne pathogen Listeria monocytogenes. Letters in Applied Microbiology24: 343-346.
9.
Delforno G. (1981). A typical Piedmontese cheese product: Brus. Mondo del Latte35: 167-169.
10.
Dzinleski B., Necev T., Belicovsli S. and Slavkovska V. (1975). Quality of some foods of animal origin in Macedonia. 1. Milk and milk products. Hrana i Ishrana161: 391-399.
11.
Edwards J.L. (1977). Method fbr Manujacture of Ricotta Cheese. United States Patent No. US 4,020,186.
12.
Eriksen J. (1985). New technology applied to cheese production. Food Technology in New Zealand20: 29-36.
13.
Fadda M.E., Palmas F., Cosentino S. and Cagiano R. (1989). Evaluation of microbial contamination of dairy products. Igiene Moderna92: 408-417.
14.
Ferraz A. (1998). Adaptaqio ambiental no sector dos lacticinios. AIP Ambiente22: 22-29.
15.
Frevier C. and Bourdin C. (1977). Utilization du lactoserum et des produits lactoses par les porcines. In Colloque: les lactosrca, une richesse alimentaire. Paris, France: Association pour la Promotion Industrie-Agriculture and Delegation Generale a la Recherche Scientifique et Technique, pp. 129.
16.
Genigeorgis C., Carniciu M., Dutulescu D. and Farver T.B. (1991). Growth and survival of Listeria monocytogenes in market cheese stored at 4 and 30 'C. Journal of Food Protection54: 662-668.
17.
Hill A.R. and Smith A.K. (1992). Texture and ultrastructure of process cheese spreads made from heat-precipitated whey proteins. Milchwissenschaft47: 71-74.
18.
Hill A.R., Irvine D.M. and Bullock D.H. (1982). Precipitation and recovery of whey proteins: a review. Canadian Institute of Food Science and Technology Journal15: 155-160.
19.
Hough G., Puglieso M.L., Sanchez R. and Mendes da Silva O. (1999). Sensory and microbiological shelf life of a commercial ricotta cheese. Journal of Dairy Science82: 454-459.
20.
Jassen-Escudero C. and Rodriguez-Amaya D.B. (1981). Composition of the Brasilian cheese "Requeijao do Norte."Journal of Food Science46: 917-919.
21.
Jelen P. and Buchheim W. (1976). Norwegian whey "cheese."Food Technology30: 62-74.
22.
Kalab M. and Modler H.M. (1985). Milk gel structure. XV. Electron microscopy of whey protein-based cream cheese spread. Milchwissenschaft40: 193-196.
23.
Kalab M., Modler H.M., Caric M. and Milanovic S. (1991). Structure, meltability and firmness of process cheese containing white cheese. Food Structure10: 193-201.
24.
Kalogridou-Vassiliadou D., Tzanetakis N. and Litopoulou-Tzanetaki E. (1994). Microbiological and physicochemical characteristics of "Anthotyro," a Greek traditional whey cheese. Food Microbiology11: 15-19.
25.
Kandarakis J. G. (1981). Contribution to the Study of the Technology of a Cheese Type Manouri with the Traditional Way and the Use of U. F. Ph.D. Thesis, Agricultural University of Athens, Greece.
26.
Kandarakis J.G. (1986). Traditional whey cheeses. Bulletin of the International Dairy Federation202: 118-123.
27.
Kosikowski F.V. (1982a). Soft italian cheese-mozzarella and ricotta. In: Kosikowski, F. V. and Associates (eds.). Cheese and Fermented Milk Foods. New York: Edwards Brothers, pp. 179-212.
28.
Kosikowski F.V. (1982b). Whey cheese. In: Kosikowski, F. V. and Associates (eds.), Cheese and Fermented Milk Foods. New York: Edwards Brothers, pp. 367-373.
29.
Kosikowski F.V. and Brown D.P. (1970). Growth of spoilage organisms in gas-packed fermented milk products. In: Proceedings International Dairy Congress, Sydney, Australia. lE, p. 414-414.
30.
Lescar V. (1989). Listeria spp. in Italian cheeses. Revista della Societa Italiana di Scienza dell 'Alimentazione18: 381-382.
31.
Magnanini F., Tabaglio E. and Bonizzoni D. (1995). Apparatus .Or the Production of Ricotta. European Patent Application No. EP 0,630,31 1.
32.
Mahran G.A., Hammad Y.A., Ahmed N.S., Sayed A.F. and Abd-El-Aziz M. (1999). Manufacture of ricotta cheese from whey fortified with skim milk powder using different acidulants. Egyptian Journal of Dairy Science27: 191-203.
33.
Malcata F. X. (1991). Hydrolysis of Butterfat by Immobilized Lipase Using Three Phase Membrane Reactors. Ph.D. Thesis. University of Wisconsin, Madison, WI, USA.
34.
Mathur B.N. and Shahani K.M. (1977). Utilisation of whey for the manufacture of ricotta cheese. Journal oJ Dairy Science60: 39-40.
35.
Mathur B.N. and Shahani K.M. (1981). Ricotta cheese could be the best vehicle for whey. Dairy Field164: 110-112, 114-114.
36.
Maubois J.L. (1980). Recent developments of membrane ultrafiltration in the dairy industry. Polymer Science Cand Technology13: 305-318.
37.
Maubois J.L. and Kosikowski F.V. (1978). Making ricotta by ultrafiltration. Journal of Dairy Science61: 881-884.
38.
Maubois J.L. and Kosikowski F.V. (1981). Continuous preparation of ricotta cheese by membrane ultrafiltration. XX International Dairy Congress, Brussels, Belgium, pp. 791-792.
39.
Mills O. (1986). Sheep dairying in Britain-a future industry. Journal of the Society of Dairy Technology39: 88-90.
40.
Modler H.W. (1984). Continous ricotta manufacture. Modern Dairy63: 10-12.
41.
Modler H.W. (1988). Development of a continuous process for the production of ricotta cheese. Journal of Dairy Science71: 2003-2009.
42.
Modler H.W. and Emmons D.B. (1989a). Production and yield of whole milk ricotta manufacture by a continuous process. 1. Materials and methods. Milchwissenschaft44: 673-676.
43.
Modler H.W. and Emmons D.B. (1989b). Production and yield of whole milk ricotta manufacture by a continuous process. 11. Results and discussion. MilchwissenschaJt44: 753-757.
44.
Modler H.W. and Emmons D.B. (1991). Formulae for predicting yield of cheese from milk composition: application to ricotta cheese. Modern Dairy70: 18-19.
45.
Modler H.W. and Jones J.D. (1987). Selected processes to improve the funcionality of dairy ingredients. Food Technology41: 114-117.
46.
Modler H.W., Post L.M. and Butler G. (1985). Sensory evaluation of an all-dairy formulated cream-type cheese produced by a new method. Journal of Dairy Science68: 2835-2839.
47.
Monzen C. and Olano A. (1977). Produci6n de bebidas alcoholicas a partir del soro de queserias. Alimentaria83: 41-46.
48.
Nielsen P.S. (1984). Ultrafiltration in the cheese production. Danish Dairy Industry Worldwide4: 14-16.
49.
Nilson K.M. and Streiff P. (1978). Whey. Comparison of ricotta cheese manufactured from whey and whey concentrates. American Dairy Review40: 70B-F-70-B-F.
50.
Ottogalli G., Rondinini G. and Capelletti C. (1981). Some microbiological and hygienic aspects of ricotta cheese. Annali di Microbiologia ed Enzimologia31: 77-87.
51.
Palmas F., Carta A., Cosentino S., Fadda M.E., Giliberto G. and Mulargia A.F. (I1994). New technology for the production of sheep Ricotta cheese: characterization and evaluation of the preservation parameters. Revista di Scienca dell'Alimentazione23: 467-472.
52.
Papageorgiou D.K., Bori M. and Mantis A. (1996). Growth of Listeria monocytogenes in the whey cheeses Myzithra, Anthotyros, and Manouri during storage at 5, 12, and 22 'C. Journal of Food Protection59: 1193-1199.
53.
Pereira A.J.G., Pevoa M.E.B. and Cruz G.R. (1982). Influencia da velocidade de aquecimento sobre a qualidade do ricotta. Revista do Instituto de Lacticfnios Cdndido Tostes43: 1-14.
54.
Pintado M.E. and Malcata F.X. (1999). Estudos descritivos e tecnol6gicos sobre Requeijao: caracterizaqao e conservaqao. Boletim de Biotecnologia62: 19-26.
55.
Pintado M.E. and Malcata F.X. (2000a). Optimization of modified atmosphere packaging with respect to physicochemical characteristics of Requeijdo. Food Research International33: 821-832.
56.
Pintado M.E. and Malcata F.X. (2000b). The effect of modified atmosphere packaging on the microbial ecology in Requeijao, a Portuguese whey cheese. Journal of Food Processing and Preservation24: 107-124.
57.
Pintado M.E. and Malcata F.X. (2000c). Characterization of whey cheese packaged under vacuum. Journal of Food Protection63: 216-221.
58.
Pintado M.E., Lopes da Silva J.A. and Malcata F.X. (1996). Characterization of Requeijio and technological optimization of its manufacture process. Journal of Food Engineering30: 363-376.
59.
Pontecorvo N.E. (1973). Process Jbr Producing Ricotta Cheese. United States Patent No. US 3,732,110.
60.
Prajapati P.S. and Mathur B.N. (1981). Manufacture of ricotta cheese from different whey systems and its utilisation for Indian varieties of sweets. Indian Journal of Dairy Science34: 140-147.
61.
Prella G. (1987). Processfor the Manufactureof la Dairy Product. United States Patent No. US 4,716,045.
Regester G.O. and Smithers G. W. (1991). Seasonal changes in the P-lactoglobulin, a-lactoalbumin, glycomacropeptide and casein content of whey protein concentrates. Journal of Dairy Science74: 796-802.
64.
Roseiro M.L.B. and Wilbey R.A. (1991). The effect of whey storage on the production of whey cheese. Journal of the British Sheep Dairying Association7: 25-44.
65.
Rota A. (1990). A Method and Device for the Production of Cogulated Products. European Patent Application No. 0,396,001.
66.
Santiago L. (1993). 0 requeijdo em Portugal. Via Ldctea 2: 71-72.
67.
Sassu A. (1998). Method and Apparatus for Extrcacting a Dairy Product from Whey, in Particular Ricotta. European Patent Application No. EP 0,821,879 Al.
68.
Savaresse J. (1981). Continuous Cheesemaking Machine. United States Patent No. US 4,254,698.
69.
Schingoethe D.J. (1976). Whey utilization in animal feeding. A summary and evaluation. Journal of Dairy Science59: 556-562.
70.
Schmidt H.G., Strauss K.G. and Schmidt W. (1972). Manufacture of Ricotta-Type Fresh Cheese. Netherlands Patent No. 7,203,868.
71.
Shahani K.M. (1981). Newer techniques for making and utilisation of ricotta cheese. In: Proceedings from the First Biennial Marschall International Cheese Conference. WI, USA, pp. 77-87.
72.
Skovhauge E. and Simonsen K. (1988). Methodfor Producing Acid and Heat Coagulated Types of Cheese. United States Patent No. US 4,766,003.
73.
Stefanovic R. and Djordjevic D.J. (1969). Production and processing of ewe's milk in Yugoslavia. In: Proceedings of the First Conference on Processing of Ewe's Milk, Zilina, Czechoslovakia, pp. 51-59.
74.
Streiff P.J., Nilson K.M., Duthie A.H. and Atherton H.V. (1979). Whey ricotta cheese manufacture from fluid and condensed whey. Journal of Food Protection42: 552-554.
75.
Tomatis S. (1996). Multi-purpose Machine for Preparing Curds and Ricotta. European Patent No. EP 0,702,893.
Tzanetakis N.M., Zerfiridis G.K. and Manolkidis K.S. (1977). Coli-aerogenes bacteria in cheese made by high heat treatment. Ellenike Kteniatrike20: 71-76.
78.
Veinoglou B., Baltadzhieva M.A., Kandarakis J. and Vlaseva R. (1984). A study of the method of making traditional Manouri cheese. Deltio Ethnikes Epitropes Galaktos Ellados1: 7-23.
79.
Vodret A. (1962). Riccerche sulla ricotta pecorina di produzione sarda. Studi Sassaresi-Annali della Facoltd di Agraria dell 'Universitai di Sassari 9: 18.
80.
Vodret A. (1970). La ricotta pecorina sarda. Scienza ed Tecnologia Lattiero Casearia 21: 310-313.
81.
Vodret A. and d'Amaddio P. (1 973a). La ricotta pecorina sarda: composizione acidica del grasso. Studi Sassaresi-Annali della Facoltd diAgraria dell'Universiti di Sassari 21: 1-I8.
82.
Vodret A. and d'Amaddio P. (1973b). La ricotta pecorina sarda: composizione acidica del grasso. Scienza ed Tecnologia Lattiero Casearia 24: 67-81.
83.
Weatherup W. (1986). The effect of processing variables on the yield and quality of ricotta cheese. Dairy Industr International51: 41-45.
84.
Williams M.R. and Syson R. (1984). The bacteriological quality of Cyprus cheese. Environmental Health92: 146-149.
85.
Zall R.R. (1984). Trends in whey fractionation and utilization, a global perspective. Journal of Dairy Science67: 2621-2629.
86.
Zerfiridis G. (1976). Study of the Technology of a New Type of Whey Cheesefrom Cow's Whey. Ph.D. Thesis, University of Thessaloniki, Greece.
87.
Zerfiridis G.K. and Manolkidis K.S. (1978). Study on a new type of whey cheese. Milchwissenschaft33: 617-620.
88.
Zerfiridis G.K., Manolkidis K.S. and Samolada M.D. (1985). The Greek whey cheese and improvements in the technology of recovering proteins from whey of sheep and goats milk. Dettio Ethmikas Epitnopes Galaktos2: 16-26.
89.
Ziino M., Salvo F., Stagno-d'Alcontres I. and Chiofalo B. (1993). Composition of ricotta cheese from Pinzirita sheep bred in the areas surrounding Mt. Etna volcano (Catania, Italy). Scienza ed Tecnologia Lattiero Casearia44: 217-231.
