EurekaMag.com logo
+ Site Statistics
References:
52,725,316
Abstracts:
28,411,598
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on Google+Follow on Google+
Follow on LinkedInFollow on LinkedIn

+ Translate

Packaged fresh Ricotta cheese made from cow milk: microbiological characteristics relevant to health and hygiene


Latte 22(7): 76-81
Packaged fresh Ricotta cheese made from cow milk: microbiological characteristics relevant to health and hygiene
Samples of fresh cow milk Ricotta cheese from 32 sealed containers obtained from retail outlets in Italy were analysed 1-30 days before the expiry date. The mesophilic plate count (MPC) was <=5 x 104 c.f.u./g in 14 samples and was >106 c.f.u./ml in 10 samples. Enterococci were detected at 9 x 10superscript 3->16 x 106 c.f.u./g in 10 samples with high MPC. Bacillus cereus occurred in 2 samples and coagulase-negative staphylococci in 3.


Accession: 002914612



Related references

Packaged fresh Ricotta cheese made from cow milk: composition and energy value. Latte 24(1): 76-80, 1999

Physicochemical, organoleptic and microbiological characteristics of ewe milk Ricotta cheese produced in Sardinia. Rivista di Scienza dell' Alimentazione 28(3): 307-314, 1999

Microbiological and biochemical characteristics of Canestrato Pugliese cheese made from raw milk, pasteurized milk or by heating the curd in hot whey. International journal of food microbiology2001 67(1-2): 35-48, 2001

Microbiological and biochemical characteristics of Canestrato Pugliese cheese made from raw milk, pasteurized milk or by heating the curd in hot whey. International Journal of Food Microbiology 67(1-2): 35-48, 2001

Nutritional and sensory characteristics of Minas fresh cheese made with goat milk, cow milk, or a mixture of both. Journal of Dairy Science 96(12): 7442-7453, 2015

Buffalo Ricotta cheese: chemical, microbiological and nutritive characteristics. Latte 8(11): 786-792, 1983

Effect of milk protein modification on some physico-chemical characteristics of fresh cheddar cheese made from buffalo milk. Indian Journal of Animal Sciences 72(8): 715-717, 2002

Fresh Ricotta cheese from cow's and ewe milk. Observations on production techniques and the product. Latte 27(2): 154-166, 2002

Changes in the microbiological and chemical characteristics of an artisanal, low-fat cheese made from raw ovine milk ripening. International journal of dairy technology 55(1): 12-17, 2002

Chemical and microbiological characteristics of cheese made of goat milk and available in northern California. Journal of Dairy Science 79(SUPPL 1): 110, 1996