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Traditional ricotta cheese: survey of the microbiological quality and its shelf life.

Qualità microbiologica e conservabilità della ricotta vaccina tradizionale.

Author(s) : CARMINATI D., BELLINI E., PERRONE A., et al.

Type of article: Article

Summary

The microbiological quality of traditional ricotta cheese produced in small dairy factories from cow's milk whey was studied. Eleven samples from three different dairy plants located in Lombardy were purchased at the end of the manufacturing process, and different classes of microorganisms were detected. This study confirmed that traditional ricotta cheese is a readily perishable product at a temperature >4 °C. Improvement of the process hygiene and storage under refrigerated conditions can prevent risks and provide the required level of consumer protection.

Details

  • Original title: Qualità microbiologica e conservabilità della ricotta vaccina tradizionale.
  • Record ID : 2004-1279
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 41 - n. 414
  • Publication date: 2002/05
  • Document available for consultation in the library of the IIR headquarters only.

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