Bontà Sarda
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
NUTRITION FACS | |
Average values for 100 g of product | |
Parameter | |
Energy | kcal 290 - kJ 1220 |
Fat | 21 g |
of which matured | 12 g |
Carbohydrates | 7,7 g |
of which sugars | 7,7 g |
Proteins | 18 g |
Salt | 1,50 g |