Ricotta cheese quality as affected by season

Area of Science:

• Dairy Science
• Food Chemistry
• Animal Nutrition

Background:

• Seasonal variations in feeding systems significantly impact dairy product quality.
• Semi-extensive farming practices in Sicily offer a unique context for evaluating seasonal effects on cow milk products.

Purpose of the Study:

• To assess the seasonal influence of feeding systems on the nutritional and sensory quality of cow ricotta cheese.
• To compare ricotta produced during the pasture season (PS) versus the dry season (DS).

Main Methods:

• Analysis of fatty acid (FA) profile, carotenoid and vitamin content, antioxidant capacity, volatile organic compounds (VOC), and color attributes.
• Comparison of ricotta cheese samples from PS and DS feeding periods.

Main Results:

• Pasture season (PS) ricotta exhibited enhanced nutritional profiles, including higher conjugated linoleic acid (CLA) and polyunsaturated fatty acids (PUFA), with improved atherogenicity and thrombogenicity indices.
• PS ricotta displayed a more intense yellow color and higher beta-carotene content, alongside distinct VOC profiles indicative of pasture-based diets.
• Significant differences were observed in FA profile, carotenoids, VOCs, and color between PS and DS ricotta cheese.

Conclusions:

• Ricotta cheese produced during the pasture season offers superior nutritional and sensory attributes, positioning it as a potentially premium, health-focused dairy product.
• Findings support the marketing of pasture-fed ricotta based on its enhanced quality and nutrient density.
• Further research is recommended on long-term storage stability and consumer acceptance of pasture-fed ricotta.