Ricotta

Ricotta, although produced from milk, cannot be classified as cheese but simply a dairy product: it is not produced through the coagulation of casein but from the milk whey protein, which is the liquid part of the milk that separates from the curd during cheese-making. The coagulation process of whey protein occurs at a high temperature (80-90 °C): the whey is thus literally ri-cotto (cooked again). Albumin and globulin are the primary proteins involved. The oldest method consisted simply of heating the whey until it was denatured and the ricotta thus appeared on the surface.