Evaluation of the physicochemical, microbiological and sensorial characteristics of spicy ricotta cream

• Main Authors: Sheila de Andrade, Paula Mariano da Motta Floresta, Aurelia Dornelas de Oliveira Martins, Maurilio Lopes Martins, José Manoel Martins
• Format: Article
• Language: English
• Published: Essentia Editora IFFluminense 2014-08-01
• Series: Vértices
• Subjects: Cottage cheese. Condiments – characterization. Sensorial acceptance.
• Online Access: http://essentiaeditora.iff.edu.br/index.php/vertices/article/view/4672
• ISSN: 1415-2843; 1809-2667

<em>Ricotta, cheese of Italian origin, is produced by acid precipitation to separate the proteins from whey. The cheese can be consumed with or without salt, or flavored. The objective of this research was to develop ricotta cream with different spices in order to evaluate their physicochemical, microbiological and sensorial features after manufacturing (time zero), and after 7 days of storage (time 7). Thus, five types of ricotta seasoned with garlic, parsley, basil and herbs were produced. The physicochemical characteristics ranged from 76,13 to 77,38 for moisture, 03 to 6,09 Ph, and EST ranging from 22,61 to 23,87. Microbiological analyses of the product indicated the following results: &lt;0,3 NMP / g of coliforms, both in time zero and time 7, &lt;1,0x10¹ UFC/g of Staphylococcus positive coagulase the time zero and time 7, and the total count of aerobic mesophyll between 2,2x10² and 2,8x10³ UFC/g for time zero and 3,2x10³ to 3,8x10⁴ UFC/g. The acceptance response for the different samples of seasoned ricotta was “liked it moderately.” All ricotta produced for the experimen comply with current legislation.</em>