{"id":5222,"date":"2021-03-23T13:02:51","date_gmt":"2021-03-23T12:02:51","guid":{"rendered":"https:\/\/www.fiordagerola.eu\/?p=5222"},"modified":"2021-08-31T16:16:24","modified_gmt":"2021-08-31T14:16:24","slug":"ricotta","status":"publish","type":"post","link":"https:\/\/www.fiordagerola.eu\/en\/ricotta\/","title":{"rendered":"Ricotta Cheese"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><div class=\"vc_row wpb_row vc_row-fluid\"><div class=\"wpb_column vc_column_container vc_col-sm-12\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\">\n\t<div class=\"wpb_text_column wpb_content_element\" >\n\t\t<div class=\"wpb_wrapper\">\n\t\t\t<p style=\"text-align: justify;\">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.<br \/>\nThe whey proteins are heated at high temperature (80-90\u00b0C) and then the serum is cooked again, hence the name ricotta, which means \u201ccooked again\u201d.<\/p>\n<div class=\"clear\"><\/div><div class=\"gdlr-space\" style=\"margin-top: 40px;\"><\/div>\n<table class=\"style-2\" style=\"height: 272px;\" width=\"982\">\n<tbody>\n<tr>\n<th style=\"text-align: center;\">\n<h4>Product Characteristics<\/h4>\n<\/th>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\"><em>Name:<\/em><strong> Cow\u2019s Ricotta<br \/>\n<\/strong><\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\"><em>Production place:<\/em><strong> AGEROLA (Naples, Italy)<\/strong><\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\"><em>Category:<\/em> <strong>Very fresh product<\/strong><\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\"><em>Format \/ Size:<\/em> <strong>Fresh dairy product contained in circular molds; variable weight<\/strong><\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\"><em>Description:<\/em> <strong>Circular shape; firm, soft and creamy with a sweet taste<\/strong><\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\"><em>Ingredients:<\/em> <strong>Whey, cream, milk and salt<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<div class=\"clear\"><\/div><div class=\"gdlr-space\" style=\"margin-top: 40px;\"><\/div>\n<table class=\"style-2\" style=\"height: 272px;\" width=\"982\">\n<tbody>\n<tr>\n<th style=\"text-align: center;\">\n<h4>Organoleptic Characteristics<\/h4>\n<\/th>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\"><em>Appearance:<\/em><strong> The rind is absent; rough and thick surface<br \/>\n<\/strong><\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\"><em>Color:<\/em> <strong>Homogeneous milky white<\/strong><\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\"><em>Flavor:<\/em> <strong>Sweet; creamy texture<\/strong><\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\"><em>Scent:<\/em> <strong>Fragrant and delicate<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<div class=\"clear\"><\/div><div class=\"gdlr-space\" style=\"margin-top: 40px;\"><\/div>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"La ricotta va definita semplicemente latticino. \u00c8 ottenuta, infatti, non attraverso la coagulazione della caseina del latte (la cagliata) come il formaggio, ma attraverso quella delle proteine del siero di latte, cio\u00e8 della parte liquida che si separa dalla cagliata durante la caseificazione. \u00c8 perci\u00f2 un sottoprodotto del processo di caseificazione. Il processo di coagulazione... <div class=\"clear\"><\/div><a href=\"https:\/\/www.fiordagerola.eu\/en\/ricotta\/\" class=\"excerpt-read-more\">Read More<\/a>","protected":false},"author":1,"featured_media":5295,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[114],"tags":[],"class_list":["post-5222","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-prodotti"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Ricotta - Fior d&#039;Agerola<\/title>\n<meta name=\"description\" content=\"La ricotta va definita semplicemente latticino. \u00c8 ottenuta, infatti, non attraverso la coagulazione della caseina del latte (la cagliata) come il formaggio,\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fiordagerola.eu\/en\/ricotta\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ricotta - 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