The ricotta production process uses the principle of coagulation and the precipitation of serum proteins stimulated by the acidic
environment. To recover these proteins, high temperatures of over 85 degrees Celsius
With traditional processing techniques, ricotta is obtained from sweet whey, since excessive acidification
would precipitate the serum proteins ahead of time.
The drained product is left to dry for a few hours in a cool room and then sold immediately. Alternatively,
in industrial plants, it is packaged to give it a longer shelf life.