Abstract

In this work, modified atmosphere packaging (MAP) was used to prolong the Ricotta shelf life. In particular, three different MAP were tested. The quality loss of the product was assessed by monitoring microbial and physico-chemical parameters over an 8-day period. Results suggest that MAP, and in particular that richer in carbon dioxide, inhibits microbial growth without a significant effect on lactic acid bacteria, probably due to their facultative anaerobic nature. The longest shelf life was obtained with MAP containing 95% of carbon dioxide. With regard to the visual quality, a substantial difference in the yellow index was also observed between Ricotta stored in air and that packaged under MAP.

Key words: Dairy products, map, microbial stability, ricotta