Fresh cheeses and other dairy products are usually characterized by short shelf-life also under refrigerate conditions. Pseudomonas spp., Enterobacteriaceae and yeasts are the common microorganisms responsible for fresh cheese spoilage. Here, we present preliminary results of recycled half shelf life ricotta cheese into a new dairy product.
REXPIRE: REUSE OF RECENTLY EXPIRED FOODS (T2.1.4).
Federico BaruzziPrimo
;Loris Pinto;Pasquale Ferranti;Angelo SantinoUltimo
2024
Abstract
Fresh cheeses and other dairy products are usually characterized by short shelf-life also under refrigerate conditions. Pseudomonas spp., Enterobacteriaceae and yeasts are the common microorganisms responsible for fresh cheese spoilage. Here, we present preliminary results of recycled half shelf life ricotta cheese into a new dairy product.File in questo prodotto:
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OnFoods_poster REXPIRE_2.pptx
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Descrizione: Presentazione Task 2.1.4 Rexpire
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