Ricotta Cheese (pronounced [riˈkɔtta] in Italian) is an Italian whey cheese made out of sheep, cow, goat, or Italian water buffalo milk whey left over from the manufacturing of different cheeses. Like different whey cheeses, it’s made by coagulating the proteins that stay after the casein has been used to make cheese, notably albumin and globulin.
Ricotta (actually that means “recooked”, “refined”) protein can be harvested if the whey is first allowed to become extra acidic by additional fermentation (by letting it sit for 12–24 hours at room temperature). Then the acidified whey is heated to near boiling. The mixture of low pH and excessive temperature denatures the protein and causes it to flocculate, forming a fine curd. Once cooled, it’s separated by passing the liquid through a fine fabric, leaving the curd behind.
Ricotta curds are creamy white in look, and barely sweet in taste. The fat content changes depending on the milk used. In this form, it’s considerably similar in texture to some cottage cheese variants, although significantly lighter. It is extremely perishable. However, ricotta is also made in aged varieties that are preservable for much longer.
With our Ricotta machines, designed and produced by Al Hariri Group, you’ll produce top quality protein rich cheese.
Ricotta Cheese Manufacturing process
Whey protein is a kind of milk protein but there are numerous other milk proteins.Whey itself comprises less than 1% of total milk protein, by weight. Accordingly, ricotta production requires large volumes of input milk. The production process entails the use of heat and acid to coagulate whey protein from whey solution. The whey solution is heated to a near-boiling temperature, much hotter than during the production of the original cheese, of which the whey is a remnant.
Production Capacity:
- Up to 1000 lt/h means that you can get ricotta cheese in application-dependent capacity.
Ricotta Cheese system features:
- Designed for top efficiency and reliability with our superior design idea.
- CE requirements and certification for EU clients
- ISO EN 9001 Quality System
- Easy upkeep and cleansing design (CIP and SIP)
- Can be used with abrasive and viscous products
- Touch display management panel (PLC),
- Automatic homogenization stress management with pneumatic adjustment (optional manual adjustment)
- Stainless Steel development (case) and electrical panel,
- Ergonomic design
- Hygienic design
- High pressure indicator with analog diaphragm,
- AC motor driver
External links
- How to Make Ricotta – Illustrated Step By Step.
- Ingredients, nutritional and product information.
- Making ricotta at home, illustrated.
- How to make Homemade Ricotta.
- Ricotta Cheese Recipes and Cooking Tips – about.com.
- Ricotta cheese composition and characteristics from the Canadian Dairy Commission.
- Learn about organic cheese making in Abruzzo Italy & how to ‘Adopt a Pecora/Sheep to help continue organic sustainable farming in this region .
- Recipe for Italian Ricotta and Cinnamon Cake, in English.
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