author(s)
Bhagwat Sameer Kisan, Sangita Ganguly, Sunil Sakhala and P Narender Raju

abstract
Probiotic Ricotta Cheese was packed in Polystyrene cups and stored at 7 ℃ for shelf life study. The various parameters like titratable acidity, water activity, overall acceptability, textural and color parameters were analysed throughout the storage. The probiotic count of LA-05 cells was checked over the storage time. The titratable acidity of PRC increased significantly (p<0.05) during 12 days of storage period. The water activity value remained stable (p>0.05) throughout the storage. The sensory quality of the product reduced during refrigerated storage as observed by significant (p<0.05) declined score of overall acceptability at the end of storage. The initial count of Lactobacillus acidophilus La 05 was 7.87 log CFU/g, which was reduced significantly (p<0.05) to 7.6 log CFU/g at the end of the 12 days of refrigerated storage. The instrumental firmness, stickiness, work of adhesion and work of shear of PRC increased significantly (p<0.05) throughout the 12 days of storage. The color values (L*, a* and b*) of the PRC remained stable throughout the refrigerated storage as revealed by instrumental color analysis.