1. Proceedings
  2. I3M
  3. 2019
  4. FOODOPS
  5. 10.46354/i3m.2019.foodops.003

Modelling the growth kinetic of spoilage microorganisms in a packaged cow’s ricotta processed with high pressure

  • a Roberta Stefanini  ,
  • b  Giuseppe Vignali  ,
  • c Fabio Coloretti  
  • a,bDepartment of Industrial Engineering, University of Parma, Parco Area delle Scienze 181/A, 43124 Parma, Italy
  • c Department of Agricultural and Food Science, Alma Mater Studiorum Università di Bologna, Viale Fanin, 44 – 40127, Bologna, Italy
Cite as
Stefanini R., Vignali G., Coloretti F. (2019). Modelling the growth kinetic of spoilage microorganisms in a packaged cow’s ricotta processed with high pressure. Proceedings of the 5th International Food Operations & Processing Simulation Workshop (FOODOPS 2019), pp. 16-23. DOI: https://doi.org/10.46354/i3m.2019.foodops.003.
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Abstract

Today consumers demand fresh foods without additives, preservatives and health risks: that is why non-thermal food preservation methods are receiving more interest, among them High Pressure Processing is able to avoid thermal degradation of food components, extend their shelf life and preserve colour, flavour and nutritional value. HPP is often used on dairy products because of its impact on physicochemical and sensory characteristics, its ability to improve their structure and texture and inactivate some microorganisms. The aim of this work is to evaluate the effect of HPP on a packaged ricotta rich in Conjugated Linoleic Acid (CLA) and Omega-3, resulting from cows fed with linseed in the Parmigiano Reggiano area, and processed with a hydrostatic pressure of 600 MPa for 5 minutes. The ultimate goal is to find a mathematical model able to  show the treatment’s effect on spoilage microorganism that grow spontaneously in this product during a month of refrigerated storage.

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