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

Abstract

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: <0,3 NMP / g of coliforms, both in time zero and time 7, <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.

Keywords

• Cottage cheese. Condiments – characterization. Sensorial acceptance.