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标题：Shelf-life evaluation of sheep’s ricotta fresca cheese in modified atmosphere packaging
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作者：Carlo Pala ; Christian Scarano ; Massimiliano Venusti 等
期刊名称：Italian Journal of Food Safety
电子版ISSN：2239-7132
卷号：5
期号：3
DOI：10.4081/ijfs.2016.5502
语种：English
出版社：PAGEPress Publications
摘要：Ricotta fresca cheese is the product of Sardinian dairy industry most exposed to microbial post-process contamination. Due to its technological characteristics, intrinsic parameters, pH (6.10-6.80) and water activity (0.974-0.991), represent an excellent substrate for the growth of spoilage and pathogenic microorganisms, which are usually resident in cheese making plants environments. Generally, ricotta fresca has a shelf life of 5-7 days. For this reason, at industrial level, modified atmosphere packaging (MAP) is used to extend the durability of the product. However, few investigations have been conducted to validate the use of MAP in ricotta fresca . The aim of this work is to evaluate the shelf-life of ricotta fresca under MAP. A total of 108 samples were collected from three Sardinian industrial cheese-making plants and analysed within 24 h after packaging and after 7, 14 and 21 days of refrigerated storage. Aerobic mesophilic bacteria, mesophilic and thermophilic cocci and lactobacilli, Enterobacteriaceae and E. coli , L. monocytogenes , Pseudomonas spp., Bacillus cereus , yeasts and moulds, the chemical-physical parameters and composition of the product were determined. At the end of the shelf-life Pseudomonas spp. and Enterobacteriaceae reached high concentrations, from 5 to 7 and 3 to 6 log 10 cfu g –1 , respectively. The presence of environmental contaminants indicates that the use of MAP without the appropriate implementation of prerequisite programs is not a sufficient strategy to extend the durability of ricotta fresca. Gas mixture and packaging material should be selected only on the basis of scientific evidence of their effectiveness.
关键词：Whey cheese;MAP;Ricotta cheese;Sheep milk