Abstract

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.