Fresh Ricotta

TYPOLOGY / Fresh dairy product from ovine and/or bovine milk.
INGREDIENTS / Ovine or bovine whey, ovine or bovine milk, Salt.
MILK’S PROVENANCE / East Sicily.
SHAPE / Trunk conical.
CRUST / Absent.
COLOUR / Milk-white.
INNER COLOUR AND CRUST / Milk-white.
HOLES / Absent.
STRUCTURE / Soft, capable of being deformed.
SMELLS / Lactic and cooked lactic.
FLAVOURS / Balance of mild, tart and moderately sapid.
FRAGRANCES / Lactic with light animal notes.
TRIGEMINAL SENSATIONS / Absent.
STRUCTURE INSIDE MOUTH / Melting and soluble.
TASTE-OLFACTORY PERSISTENCE / Low.

SALES UNIT / 0,5 Kg, 1 Kg, 2 Kg, 3 Kg.
TECHNOLOGICAL ASPECTS / The whey obtained after the cheese production, with addition of some whole milk, is led to a 80° temperature
for about 45 minutes. The “ricotta” appeared on the surface is separated from the whey.
QUALITY CONTROL / H.A.C.C.P. System implemented in the whole productive process; product distribution with hazards control and sixmonth
system control through internal and external second audit to main suppliers.
TRACK / Track system applied for every production lot with acquisition of information and origin lots for raw materials, packaging products
and execution’s charge in every degree of production cycle.
TRACEABILITY / Capability for recall all deployment units at sale within 6 hours from non conformity manifestation. Non conform product’s
withdrawal in 72 hours from sales freeze.
RIPENING / Absent.
SHELF LIFE / 7 days.
PRESERVATION / Keep in fridge at positive temperature + 4° C.
PACKAGING / Fuscella” with “raccoglisiero” and heated film.
BACH CODING / 6 digits corresponding to start production’s day, month and year.