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)