Why does ricotta cheese spoil fast?

* Has a high moisture content: The high water content makes ricotta a breeding ground for bacteria.

* Is low in acidity: Unlike other cheeses, ricotta doesn't undergo the same extensive fermentation process, leaving it with lower acidity. This lower acidity creates a more hospitable environment for bacteria.

* Contains lactose: Though ricotta is made from whey (the liquid separated from milk), it still retains some lactose. Bacteria thrive on lactose, further contributing to spoilage.

* Has a high protein content: Protein is a key source of nutrition for bacteria. Ricotta's high protein content makes it even more susceptible to spoilage.

Here's how these factors lead to spoilage:

* Bacteria growth: The combination of moisture, low acidity, and lactose provides a perfect environment for bacteria to grow rapidly.

* Spoilage signs: The bacteria produce acids and enzymes that break down the cheese, leading to:

* Sour or off-flavor

* Slimy or watery texture

* Mold growth

To maximize ricotta's shelf life:

* Store it properly: Refrigerate it immediately after purchase, ideally in an airtight container to prevent moisture loss.

* Use it quickly: It's best to use ricotta within 5-7 days of opening.

* Freeze it: You can freeze ricotta for longer storage. However, it may become slightly watery after thawing.

Remember, always check for signs of spoilage before consuming ricotta. If you notice any of the above signs, it's best to discard the cheese.