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

Abstract

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, % salt, total plate count, lactic acid bacteria counts, and minerals. Overall, the samples had low amounts of residual protein and fat. The average lactose content was 4.81 g/100 mL ± 0.52 g, with a pH of 6.12 ± 0.17 and a salt content of 1.05% ± 0.24. The majority of lactic acid bacteria counts were below the limit of detection. The total plate counts were more variable, ranging between 102 to 103 CFU/mL, suggesting occasional post-processing contamination during handling. Scotta was then used to replace some of the water and sugar in the production of two beer styles: (i) a Gose, a salty and acidified German beer style, and (ii) a sweet milk stout. A trained panel used for sensory analysis found that these prototypes fit within the sensory profiles of commercial beers of these styles. This work highlights opportunities to upcycle dairy by-products into novel fermented beverages that would be appealing to consumers.