Shelf life evaluation of ricotta fresca sheep cheese in modified atmosphere packaging

<em>Ricotta fresca</em> cheese is the product of Sardinian dairy industry most exposed to microbial post-process contamination. Due to its technological characteristics, intrinsic parameters, pH (6.10-6.80) and water activity (0.974-0.991), it represents an excellent substrate for the growth of spoi...

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Detalhes bibliográficos

Principais autores:	Carlo Pala, Christian Scarano, Massimiliano Venusti, Daniela Sardo, Daniele Casti, Francesca Cossu, Sonia Lamon, Vincenzo Spanu, Michela Ibba, Michela Marras, Antonio Paba, Carlo Spanu, Enrico Pietro Luigi De Santis
Formato:	Artigo
Idioma:	Inglês
Publicado em:	PAGEPress Publications 2016-08-01
coleção:	Italian Journal of Food Safety
Assuntos:	Whey cheese MAP Ricotta cheese Sheep milk
Acesso em linha:	http://www.pagepressjournals.org/index.php/ijfs/article/view/5502
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