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Traditional foods towards product innovation: strategies to improve food safety and shelf-life of ricotta cheese

Nieddu, Gavino (2019) Traditional foods towards product innovation: strategies to improve food safety and shelf-life of ricotta cheese. Doctoral Thesis.

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The main objective of the present thesis was to innovate the traditional ricotta cheeses produced in Sardinia (Italy). Innovation of traditional products can be obtained changing the manufacturing process through the introduction of production steps, ingredients or packaging. The purpose of this modernization process is to maintain the greater perceived quality and positive attitude of consumers toward traditional products, which include sensory properties and cultural heritage linked to the place of origin. At the same time there is the need to gain a competitive advantage on large scale market seeking to meet consumers’ demand of food safety and convenience. Therefore, the studies illustrated in the present thesis demonstrate the feasibility of introducing innovation strategies in the production of traditional ovine ricotta cheese. In particular are discussed four scientific studies dealing with several aspects of food quality: determination of durability based on evolution of spoilage and pathogen microorganism during the shelf-life; modification of product composition in order to take into account consumers’ special dietary needs (i.e. intolerance or allergies); use of protective cultures to control food spoilage during shelf-life.

Item Type:Doctoral Thesis
ID Code:12010
Contributors:De Santis, Enrico Pietro Luigi and Spanu, Carlo
Publisher:Universita' degli studi di Sassari
Uncontrolled Keywords:Whey cheese, food safety, sheep milk, traditional products
Subjects:Area 07 - Scienze agrarie e veterinarie > VET/04 Ispezione degli alimenti di origine animale
Divisions:001 Università di Sassari > 01-a Nuovi Dipartimenti dal 2012 > Medicina Veterinaria
Cicli, scuole e corsi:Ciclo 31 > Scienze veterinarie > Qualità e sicurezza alimentare
Deposited On:29 Apr 2019 16:55

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