Volume 4 - Volume 4
PROCESSING NATURAL RICOTTA AND SPICY: MICROBIOLOGICAL AND SENSORY EVALUATION
Abstract
The ricotta is a product of Italian origin, made by acid precipitation under heating for separation of
the whey proteins. This study aims to develop and analyze some ricotta microorganisms indicators
of contamination and spoilage during shelf life, and evaluate its sensory acceptability, thus
contributing with information that may help to better quality control and product acceptance.
Microbiological results for mesophilic aerobic bacteria count was high from the 6th day of storage
with values of 2.6 x 104 and 2.0 x 105 for natural and ricotta seasoned with pepper, respectively.
The ricotta with oregano showed acceptable level (1.5 x 104) until the 11th of storage. On the 6th
day of storage all treatments showed high counts (6.0 x 104 to 2.5 x 105) for psychrotrophic
bacteria. For coliforms at 45 º C the ricotta with chilli presented above allowed level ˃ 1100, the
same occurred in other treatments at day 11. The natural ricotta and ricotta seasoned with oregano
were the most accepted, with grades of 7.4 and 7.7, respectively. The ricotta seasoned with oregano
had a longer shelf-life due to the antimicrobial properties of oregano. The natural ricotta and
ricotta seasoned with oregano had better acceptability. The ricotta with chilli was less accepted due
to the need of a makeover to improve the taste, because this is a staple product and the main
influence analysis.
Paper Details
PaperID: p 788-795
Author's Name: Eriane Alves da Silva, Elis Augusta Leite dos Santos, Alana Bezerra de Aquino, Juliana Matos Araujo, Sharlene Santana Dias, Juliana Santos Lima, José Augusto Machado and Luciana Cristina Lins de Aquino Santana
Volume: Volume 4
Issues: Volume 4
Keywords: Shelf-life, ricotta, oregano, pepper flakes.
Year: 2014
Month: June
Pages: 788-795