The present study aimed to compare the qualitative features of ricotta cheese produced by Teramana goats and Saanen goats raised in similar breeding systems and environmental conditions. The analyses were performed on ricotta after 0 (T0) and 5 (T5) days of storage at 4 °C. Ricotta cheese samples were subjected to chemical and physical analyses. The Teramana goat ricotta cheese was found to have a high-fat content characterized by a marked percentage of conjugates of linoleic acid (CLA). The reduction inketones and carboxylic acid revealed that Teramana goat ricotta cheese had greater oxidative stability during storage. According to the physical analyses, there are no differences between the two breeds in terms of color characteristics. Our findings underscore the importance of advocating for indigenous breeds, as evidenced by the compelling results observed in the production of ricotta cheese from Teramana goats.
Keywords: biodiversity; cheese quality; fermented dairy products.