Sensory and microbiological evaluation of traditional ovine ricotta cheese in modified atmosphere packaging

Abstract

Ovine ricotta cheese is a traditional Sicilian dairy product characterised by high humidity and a short shelf life (2-4 days when refrigerated). The increasing demand for fresh food has prompted manufacturers to develop special packaging techniques, such as modified atmosphere packaging (MAP), that can extend the shelf life and maintain the organoleptic characteristics of ovine ricotta cheese. The aim of the present study was to evaluate the shelf life of fresh MAP-packed ovine ricotta cheese by monitoring the microbiological, chemical, physical and organoleptic characteristics of the product. Samples of a single batch were packed in MAP or vacuum packed and stored at 4°C for 24 and 7 days, respectively. Water activity, pH, physicochemical parameters and microbiological characteristics were examined. A sensory panel rated the product’s main organoleptic characteristics (colour, odour, flavour and texture). Results showed that MAP controlled the development of any unwanted microflora, but did not affect the development of intrinsic lactic floras or chemical parameters. Sensory analysis revealed that overall the MAP-packed ricotta remained acceptable for up to 15 days of storage. The vacuum-packed ricotta cheese, however, showed a progressive deterioration in organoleptic characteristics from day 5 onward and therefore had a shorter shelf life. In conclusion, the ability of MAP to extend the shelf life of a traditional regional product (such as fresh ovine ricotta cheese) guarantees consumers a quality product and provides opportunities for manufacturers to expand their markets beyond national boundaries.

Quality of “urda” obtained after production of montenegrin semi-hard cheese

“…Riccota has a shortterm usage due to high humidity and pH above 6. During production, high standards of hygiene and maintenance of cold chains must be provided during distribution (Mancuso et al, 2014). Knowing the quality and the way of producing "urda" is significant in terms of its nutritional and biological value, as well as in terms of standardization, preservation of traditional production technology and protection of geographic origin.…”

“…Protein whey can be extracted by adding 3% of whey vinegar or sour whey and warming to boiling (Jovanović and Obradović, 1950 al., 2017). During the production of Sicilian sheep's "riccota", 5-15% of sheep's milk is added in order to increase the quantity and improve the product characteristics (Mancuso et al, 2014). Riccota cheese is obtained by heating and acidification of whey (85-90 0 C) with lactic and citric acid for the purpose of whey protein coagulation (Kamel et al, 2013).…”

Impact of packaging properties on the physical‐chemical‐microbiological‐sensory characteristics of Ricotta cheese during storage

“…Due to its low acidity (pH above 6) and high water activity (0.974‐0.991), the product is highly susceptible to microbial growth, which combined with the physical‐chemical spoilage processes, result in the deterioration of the specific sensorial attributes (white colour, texture, taste) and development of unwanted characteristics (acidic smell, fustiness, balsamic, and bitter taste and smell). Generally, fresh ricotta has a shelf life of 2 to 7 days, it been significantly influenced by (a) intrinsic parameters represented by the composition and load of the initial microbial population coming from whey as the primary contamination source or hygiene practices during production as secondary contamination and (b) extrinsic parameters related to the packaging and storage. For the cheese stored in the plastic‐based packages, the modified atmosphere packaging (MAP) is considered to be viable solution to prolong its shelf life up to 21 days .…”

“…Generally, fresh ricotta has a shelf life of 2 to 7 days, it been significantly influenced by (a) intrinsic parameters represented by the composition and load of the initial microbial population coming from whey as the primary contamination source or hygiene practices during production as secondary contamination and (b) extrinsic parameters related to the packaging and storage. For the cheese stored in the plastic‐based packages, the modified atmosphere packaging (MAP) is considered to be viable solution to prolong its shelf life up to 21 days . The use of MAP without an appropriate selection of the packaging material is not sufficient to extend the shelf life of the ricotta.…”

“…For the cheese stored in the plastic-based packages, the modified atmosphere packaging (MAP) is considered to be viable solution to prolong its shelf life up to 21 days. 2,4 The use of MAP without an appropriate selection of the packaging material is not sufficient to extend the shelf life of the ricotta. Usually, a mixture of gases made of CO 2 and N 2 in different ratios 1,2,4 is included in the package headspace before sealing but the maintaining of desired gases concentration depends by the properties of packaging material.…”