A NEW DISCOLORATION OF RICOTTA CHEESE

  • L. Alberghini | lucia.zoppi@pagepress.org Dipartimento di Sanità Pubblica, Patologia Comparata e Igiene Veterinaria – Università di Padova, Legnaro (PD), Italy.
  • G Tallone Istituto Lattiero-Caseario e delle Tecnologie Alimentari di Moretta (CN), Italy.
  • V. Giaccone Dipartimento di Sanità Pubblica, Patologia Comparata e Igiene Veterinaria – Università di Padova, Legnaro (PD), Italy.

Abstract

A new alteration of ricotta cheese is here described. The discoloration which has been noted was red. The responsible bacteria has been identified as Serratia marcescens. This is probably the first report of this rare type of spoilage identified in Italy.

Dimensions

Altmetric

PlumX Metrics

Downloads

Download data is not yet available.
Published
2010-06-13
Info
Issue
Section
Applied Studies
Keywords:
Ricotta, Serratia marcescens, discoloration.
Statistics
  • Abstract views: 860

  • PDF: 2069
How to Cite
Alberghini, L., Tallone, G., & Giaccone, V. (2010). A NEW DISCOLORATION OF RICOTTA CHEESE. Italian Journal of Food Safety, 1(8), 7-10. https://doi.org/10.4081/ijfs.2010.1029