Ciência e Agrotecnologia
Print version ISSN 1413-7054
RIBEIRO, Ana Cristina et al. Microbiological assessment of creamy ricota during shelf-life. Ciênc. agrotec. [online]. 2005, vol.29, n.1, pp. 113-117. ISSN 1413-7054. http://dx.doi.org/10.1590/S1413-70542005000100014.
The occurrence of spoiler microrganisms in creamy ricotta during its shelf-life was assessed. The results showed the following contamination levels: < 0.3 MPN/g of coliforms, < 1.0 x 102 CFU/g of coagulase producing Staphylococcus and total aerobic mesofilic counts of between 2.0 x 102 and 2.45 x 104 CFU/g. The aerobic mesofilic counts decreased with storage time, with the samples being kept during twenty days under refrigerating condition (7 ºC). The results of creamy ricotta microbiological assessment showed satisfactory hygienical-sanitary conditions.
Keywords : ricotta; microbiological analysis.