RICO-SALT - SALT MIXTURE FOR RICOTTA
A Modern Aid in Ricotta Cheese Production
RICOTTA cheese, known for its creamy texture and mild flavour, is traditionally made by heating acidified whey - often using lactic acid - to precipitate whey proteins. However, new advancements in dairy technology have led to more efficient and higher-yield methods. One such innovation is RICO-SALT from SACCO, a specialised blend designed to enhance RICOTTA production.
What is RICO-SALT?
RICO-SALT is a proprietary food-grade mixture of magnesium and chloride salts, developed as a food adjuvant to assist in the flocculation (clumping) of whey protein during heating. This helps improve the overall efficiency of RICOTTA cheese production.
How does it Work?
The salt mixture must be previously dissolved in hot water at a temperature of about 60 - 75 ºC. Containers used for dissolving the salt, must be cleaned and disinfected. Traditionally, lactic acid is used to lower the pH of the whey to around 5.5, triggering protein precipitation. RICO-SALT, on the other hand, achieves flocculation at a higher pH - around 6.3. This gentler process has several notable benefits:
* Less Acidic Flavour: The resulting RICOTTA is less sour and has a more delicate, neutral taste, which can be advantageous for certain culinary applications.
* Smoother Texture: The higher pH and salt-based coagulation lead to a creamier, smoother mouthfeel.
* Higher Moisture Content: The end product retains more water, enhancing juiciness and creaminess.
* Increased Yield: More efficient protein recovery results in a higher yield, which is both economically and environmentally beneficial.
Benefits for Cheese Producers
For dairy processors, the use of RICO-SALT provides:
* Cost-efficiency through higher output from the same volume of whey.
* Improved Consistency in product texture and flavour.
* Adaptability in recipes where a milder, smoother RICOTTA is preferred.
Real-World Application
Advice given by experts highlights the use of RICO-SALT in RICOTTA production. Interestingly, one factory achieves its best results by combining 50 % RICO-SALT with 50 % citric acid. The citric acid helps coagulate the fine particles, increasing the solids and ultimately improving yield. This tailored approach highlights the flexibility of RICO-SALT when used in combination with traditional acidifiers.
Conclusion
RICO-SALT from SACCO represents a modern approach to RICOTTA cheese production, optimising both process efficiency and product quality. By replacing lactic acid with a specialised mineral salt blend, cheese makers can produce a smoother, less acidic RICOTTA with higher yield - a win-win for producers and consumers alike.
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