New technology for the production of sheep Ricotta cheese. Characterization and evaluation of the preservation parameters
1994
Palmas, F. | Cosentino, S. | Fadda, M.E. | Giliberto, G. | Mulargia, A.F. (Cagliari Univ. (Italy). Dipartimento di Biologia Sperimentale) | Carta, A. (Ente Regionale di Sviluppo e Assistenza Tecnica in Agricoltura (ERSAT), Cagliari (Italy))
Two different technological processes, the traditional way and a new mechanical method, were used for the production of sheep Ricotta cheese, with the purpose to obtain a product with an improved yield and an increased shelf-life but with organoleptic characteristics similar to those of the traditional Ricotta. The application of the new technology allowed a yield of long-life Ricotta of more than 10% in all experimentations. Chemical and microbiological analyses were carried out on both types of Ricotta, after the production and during conservation. Chemical and organoleptic analyses gave similar results for both types of Ricotta, after the production and during conservation. Chemical and organoleptical analyses gave similar results for both types of Ricotta. Microbiological analyses demonstrated that traditional Ricotta always had a higher contamination than long-life Ricotta. The contaminants isolated were represented by microorganisms considered an index of unsatisfactory hygienic conditions during production. On the contrary, due to the new mechanical technology adopted, the long-life Ricotta samples showed good organoleptic characteristics and hygienic quality even after 30 days of conservation
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