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Qualité microbiologique et durée de conservation de la ricotta de fabrication traditionnelle.

Qualità microbiologica e conservabilità della ricotta vaccina tradizionale.

Auteurs : CARMINATI D., BELLINI E., PERRONE A., et al.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Qualità microbiologica e conservabilità della ricotta vaccina tradizionale.
  • Identifiant de la fiche : 2004-1279
  • Langues : Italien
  • Source : Rev. Ferment. Ind. aliment. - vol. 41 - n. 414
  • Date d'édition : 05/2002
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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