Characteristics:
Ricotta cheese is made from
the coagulable material (principally albu-
min) in the whey obtained in the manufacture of other cheeses, such as
Cheddar, Swiss, and Provolone. It was first made in Italy and, therefore,
ii is classed as an Italian cheese. However, it is now made in all the countries
of central Europe and in some parts of southern Europe. It is made also in
the United States, principally in Wisconsin and New York. It is sometimes
called whey cheese or albumin cheese; other names for it are Ziger or
Schottenziger, Recuit, Broccio, Brocotte, Serac, Ceracee, and Mejette.
Cheddar-cheese whey usually contains between 0.2-0.33% of fat,
and Swiss-cheese whey contains at least twice as much. In making
Ricotta, usually all of the fat is left in the whey, and in the United States
from 5 to 10% of either whole milk or skim milk is added. Usually
whole milk is added if fresh Ricotta is being made, and skim milk if dry
Ricotta is being made. The fat is incorporated in the cheese with the
coagulated albumin, and it improves the body, flavor, and food value of
the cheese.
The Method of Making:
The manufacturing process should begins soon after the whey is removed
from the original cheese, before it has developed excessive acidity; the
acidity should not be more than 0.20%. The sweet whey is heated in
a kettle with a steam jacket to a temperature of 93°C
200°F. (near the boiling
point).
Sometimes live steam is injected into the whey. Sour whey or other
coagulant is stirred in. Much of the coagulated albumin rises to the
surface, and is dipped out with a perforated ladle or removed with a dipping
cloth. The curd may be hung in the dipping cloth to cool and drain,
or it may be dipped into perforated forms or spread on a screen platform
in a vat. To improve the flavor and promote ripening, lactic starter may
be mixed in after the curd has cooled to about 38°C
100°F.
From 1 to 1.4 percent or more of salt may be added at this time.
At this stage the curd is moist, grainy, and lacks cohesiveness; it
resembles
cottage-cheese curd in consistency. If it is to be marketed as fresh or moist
Ricotta, draining is continued or the curd may be pressed for several hours
in cheesecloth-lined hoops; then it is packed in paper cartons that usually
hold 2,25 kg 5 pounds.
If it is to be marketed as dry Ricotta, the curd is placed in
perforated forms about 15 cm 6 inches in diameter and
22,5 cm 9 inches
deep,
and it is
pressed heavily for a longer period. Then it is salted on the surface, if it
was not salted earlier, and it is dried in a curing room at a temperature of
38°C 100°F., or slightly higher. Dry Ricotta is suitable for grating.
Approximately 5 kg 5 pounds of fresh, moist curd is obtained from
100 kg 100 pounds
of unskimmed cheese whey with 5 kg
5 pounds of added whole milk.
Analysis:
