Project Details
Project Description
The project will have three objectives:
1. Recommendation of a solution to extend the four week shelf life of the 375g and 1kg retail ricotta; targeting 90 days shelf life at 4 degrees Celsius
2. Development of a theoretical product formulation and process method to produce a dessert style ricotta with a 60 day shelf life at 4 degrees Celsius
3. Development of a theoretical product formulation and process method to produce a dessert style Nutella flavoured ricotta with a 60 day shelf life at 4 degrees Celsius
1. Recommendation of a solution to extend the four week shelf life of the 375g and 1kg retail ricotta; targeting 90 days shelf life at 4 degrees Celsius
2. Development of a theoretical product formulation and process method to produce a dessert style ricotta with a 60 day shelf life at 4 degrees Celsius
3. Development of a theoretical product formulation and process method to produce a dessert style Nutella flavoured ricotta with a 60 day shelf life at 4 degrees Celsius
| Status | Finished |
|---|---|
| Effective start/end date | 15/03/17 → 15/08/17 |