Microbiological and physicochemical profile of sugar added ewe’s Ricotta during storage

Abstract

The microbiological and physicochemical traits of fresh ewe’s Ricotta made with (40% w/w) and without sucrose were investigated. Sugar added Ricotta (SAR) andcontrol Ricotta (CTR) were packaged and stored at 4°C for 90 d. Salmonella spp., Listeria monocytogenes,Escherichia coli, coagulase positive staphylococci, Enterobacteriaceae, total coliforms, Pseudomonas, yeasts, moulds and clostridia were undetectable during the entire monitoring. Total mesophilic and psychrotrophic microorganisms and mesophilic cocci lactic acid bacteria increased over time,but their development was limited in SAR production. The acidificationwas observed only for CTR. Water activity was consistently low(0.897 on average) in SAR that were also characterized by the highest percentage of dry matter (45.27 – 47.36%). Fat, protein and salt contents were in the range typical for ewe’s Ricotta. The results provided evidences on a 40-d shelf life for SAR product.