Valorizzazione dei sottoprodotti del caseificio: la scotta

Valorisation of the dairy by-products: the “scotta”
Abstract
The possibility to obtain an innovative product concentrating the “scotta” (the
final by-product of the whole cheese production chain, i.e. the residual liquid
remaining after the production of “ricotta-cheese”) with a concentration factor
greater than 8 has been demonstrated. The obtained concentrates showed a high
concentration in nutrients, more than 40% in dry matter. Some different
parameters of the evaporation process have been evaluated by using a batch
pilot plant with the working capacity of 50 liters per batch. Finally, some
potential end-users for the obtained concentrated products have been assessed
(production of mayonnaise)