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Ricotta Cheese

Ricotta is defined as just byproduct of the cheese making process. It is in fact not obtained through the milk casein coagulation (curd), like normal cheese, but through the coagulation of the whey proteins which is the liquid part that separates from the curd during the curdling.
The whey proteins are heated at high temperature (80-90°C) and then the serum is cooked again, hence the name ricotta, which means “cooked again”.

Product Characteristics

Name: Cow’s Ricotta
Production place: AGEROLA (Naples, Italy)
Category: Very fresh product
Format / Size: Fresh dairy product contained in circular molds; variable weight
Description: Circular shape; firm, soft and creamy with a sweet taste
Ingredients: Whey, cream, milk and salt

Organoleptic Characteristics

Appearance: The rind is absent; rough and thick surface
Color: Homogeneous milky white
Flavor: Sweet; creamy texture
Scent: Fragrant and delicate
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