Buffalo Ricotta

Ricotta is a dairy product that is obtained from the processing of whey obtained from the mozzarella production process, through precipitation by cooking (°85). It is used to fill stuffed pasta, in desserts or consumed as fresh dairy format.

I t e m Packaging size Shelf life – days Pallet configuration
RicottaSingle cup 500 GR10N. 10 Cardboard x 6 cup per layers. N. 10 Layers
RicottaSingle cup 1 KG10N. 20 trays per layers.
N. 6 layers
Ricotta cheese is a high-protein dairy product, offering approximately 14 grams of protein per half-cup (124g) serving of part-skim ricotta. It is particularly rich in whey protein, making it excellent for muscle recovery. Aside from protein, it is a significant source of calcium, providing around (250–335mg) per serving Protein Content by Serving Size (Part-Skim):
1/2 cup (124g) (approx 14g) protein
100 grams: (approx 11g) protein
1/4 cup: (approx 7g) protein Key Nutritional and Functional Facts:
Types: Part-skim ricotta generally offers higher protein per calorie than whole milk ricotta, which is higher in fat.
Types of Protein: Ricotta is made from whey, which is highly digestible and rich in amino acids.
Versatility: It is used in both savory (pasta, lasagna) and sweet (cannoli, desserts) dishes.
Best Uses: Its creamy texture and high protein make it perfect for spreading on toast, mixing into smoothies, or eating with fruit. Compared to cottage cheese, ricotta often has a slightly different, smoother texture but similar protein levels (approx. (11–14g) per half-cup)

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