SHELF-LIFE STUDY OF PACKED INDUSTRIAL RICOTTA CHEESE

被引：0
|
作者：
Toppino, P. M. [1 ]
Campagnol, L. [1 ]
Carminati, D. [1 ]
Mucchetti, G. [1 ]
Povolo, M. [1 ]
Benedetti, S. [2 ]
Riva, M. [2 ]
机构：
[1] Ist Sperimentale Lattiero Caseario, I-20075 Lodi, Italy
[2] Univ Milan, DISTAM, Sez Tecnol Alimentari, I-20133 Milan, Italy
来源：
ITALIAN JOURNAL OF FOOD SCIENCE | 2003年 / 15卷
关键词：
analytical methods; Ricotta cheese; shelf-life;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Ricotta cheese is a very interesting Italian dairy product, characterised by increasing consumption and very short shelf-life. Several samples of manufactured Ricotta cheese, packed in two different sizes (250 g and 10 kg), were analysed during the commercial shelf-life at three different storage temperatures (3 degrees, 10 degrees and 20 degrees C). Tests were also carried out by storing samples under a fluctuating temperature regime. Storage at 3 degrees C gave the best results. At this temperature Ricotta cheese maintained acceptable chemical-physical and microbiological characteristics for 27 days. Under fluctuating temperature regime, storage of the product at 8 degrees C for 3 days resulted in considerable sensory degradation, sufficient to dissuade from consumption.
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收藏
页码：252 / 266
页数：15
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