CHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF HOMOGENISED RICOTTA CHEESE PRODUCED FROM BUFFALO WHEY

Main Article Content

C. TRIPALDI
S. RINALDI
G. PALOCCI
S. DI GIOVANNI
M.C. CAMPAGNA
C. DI RUSSO
T. ZOTTOLA

Keywords

antioxidant activity, carbonyl groups, malondialdehyde, oxidation level, Ricotta cheese, shelf life

Abstract

To extend the shelf life of buffalo Ricotta cheese, a process was assessed that included a second heat treatment followed by homogenisation and hot packaging. The microbiological and chemical characteristics as well as the oxidation degree of the product were determined over storage for 21 days using total antioxidant activity, redox potential, malondialdehyde content, and protein-bound carbonyl content. Homogenised buffalo Ricotta cheese has a longer shelf life than traditional Ricotta cheese, although the process could be optimised to reduce the total bacterial load during storage. No significant oxidative damage occurred during storage. This innovative process could promote the market expansion of Ricotta cheese.
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