Sicilian Whey: Utilization of Ricotta Whey in the Production of Value-Added Artisanal Beers

Scotta is an underutilized whey by-product of ricotta making. In this study, we investigated the utilization of scotta in beer production. To understand the quality of regional scotta, samples from eight Sicilian ricotta makers were analyzed for pH, total protein, fat, lactose, titratable acidity, %...

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主要な著者:	Catia Pasta, Margherita Caccamo, Rosario Petriglieri, Antonio Difalco, Giovanni Farina, Giovanni Belvedere, Giovanni Marino, Vita Maria Marino, Anna Garavaldi, Valeria Musi, Samuel D. Alcaine
フォーマット:	Artigo
言語:	Inglês
出版事項:	MDPI AG 2023-12-01
シリーズ:	Fermentation
主題:	whey beer fermentation upcycling sensory
オンライン･アクセス:	https://www.mdpi.com/2311-5637/10/1/19
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