Profilo microbiologico e fisico-chimico della ricotta di pecora zuccherata durante la conservazione

Abstract

The microbiological and physicochemical traits of fresh ewe's Ricotta made with (40% w/w) and without sucrose were investigated. Sugar added Ricotta (SAR) and control Ricotta (CTR) were packaged and stored at 4°C for 90 d. Salmonella spp., Listeria monocytogenes, Escherichia coli, coagulase positive staphylococci, Enterobacteriaceae, total coliforms, Pseudomonas, yeasts, moulds and clostridia were undetectable during the entire monitoring. Total mesophilic and psychrotrophic microorganisms and mesophilic cocci lactic acid bacteria increased over time, but their development was li-mited in SAR production. The acidification was observed only for CTR. Water activity was consistently low (0.897 on average) in SAR that were also characterized by the highest percentage of dry matter (45.27 -47.36%). Fat, protein and salt contents were in the range typical for ewe's Ricotta. The results provided evidences on a 40-d shelf life for SAR product.

Preliminary evaluation of Hyblean Ricotta cheese through seasons, a comparison of the chemical and sensory characteristics

“…The absence of possible pathogenic bacteria in all the samples analysed may be due to heat treatment reached by the whey during the manufacture of Ricotta that inactivates the growth of potential pathogens microorganisms (Puccio et al . 2022). However, the product's microbiological characteristics could be subjected to postcontamination (environmental contaminants, lower hygienic conditions), thus confirming how the dairies have addressed these aspects by having stricter control on the product quality.…”

“…2023c), due to the consumers' preference mainly oriented to more natural and healthy foods with high nutritional value (Puccio et al . 2022).…”