The production of the ricotta cheese takes place by heating the whey of sheep’s MILK at a temperature of about 90 °C. This leads to the whey proteins coagulation that forms surface-emerging white flakes. Cylindrical shape. Semi-hard, compact, white product, slightly salty taste. Cylindrical shape, flat surfaces
INGREDIENTS: sheep's milk whey, salt.
ORIGIN OF MILK: ITALY
ALLERGENS: MILK / LACTOSE
|Average values for 100 g of product|
|Energy||kcal 290 - kJ 1220|
|of which matured||12 g|
|of which sugars||7,7 g|