Cows milk ricotta

 

Cows milk ricotta

 

General description


Ricotta is a sub-product of cheese making: the whey that remains after the curd has formed is collected and heated to over 72 °C (often to 90 °C); this causes the whey proteins (milk albumen and milk globulin, etc.) to precipitate and, once separated from the watery part, they form ricotta.

 

Packing 250g or 500g jars