Valorization of Whey through Ultrasound-Assisted Protein Recovery and Structuring with β-Glucan and Micellar Casein

Improving protein recovery is essential for Ricotta cheese production. This study examined the effect of high-intensity ultrasound (HIUS) and/or novel ingredients (oat β-glucan, OBG; micellar casein concentrate, MCC) on the yield, color, texture, and structure of ricotta-like products from sweet and acid whey. Four treatments were evaluated: control (R1), HIUS (R2), OBG-MCC addition (R3), and the combined treatment (R4). HIUS simplified protein recovery by eliminating the need for pH adjustment and weakened protein networks, as supported by FTIR-detected conformational changes. OBG-MCC markedly increased protein yield (≈100%), with dry yield consistently exceeding wet yield, indicating improved solids recovery and water retention, although transforming the product into a spreadable one. OBG-containing samples were darker and yellower than the control, deviating from the typical whiteness of ricotta. Overall, combining HIUS with OBG-MCC offers a sustainable approach to transform whey into a spreadable product with novel sensory attributes.