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

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.