Ricotta cheese from semi-hard cheese production waste: proposals for small production

The marketing study of the Ukrainian market was conducted and the peculiarities of the promotion of ricotta cheese from small firms were established. A SWOT analysis was carried out and it was shown that the basis of a successful strategy for the production of Ricotta is the understanding of consumer needs and the production of high-quality original products. Experimental studies were conducted and it was shown that the sensory characteristics of Ricotta depend on technological parameters; it was established that the optimal conditions for protein coagulation are 90 °C and pH = 5.7–5.8, which is supported by the addition of a 0.6 % solution of citric acid; and the drainage of moisture from the curd within 90 minutes at 20–25 °C provides the desired texture and moisture.