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Caseificio Aversano
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  • Ricotta di siero

Ricotta di Siero Caseificio Aversano

Whey Ricotta

The term “ricotta” comes from the Latin word recoctus (= cooked again ) which indicates the annealing of  the serum  after the cheese production, that's why the ricotta cannot be considered a real  cheese because it's obtained from the whey that breaks free from the curd. It is a very old product and spread throughout the region which should be eaten very fresh.
It's obtained by heating the whey up to a temperature of about 80°, when a very light and flaky white mass emerges it is collected  while still hot and  put in plastic containers. This creates a prismatic shape, white in colour and with a very delicate consistency, which is consumed by itself  or as an essential ingredient in many traditional dishes of the Campania region, from the filled pasta to dessert like the “pastiera”.

  • Whey of milk
  • Salt

Packaging Type

  • Weight Piece: 50g, 250g, 500g, 1500g
  • Individually packaged and / or torque

Product Presentation

  • Crust: Absent
  • Pasta: Compact, milky texture
  • Flavor: Characteristic
  • Odor: Typical aromatic
  • Color:  White
  • Consistency: Tender

Requisiti Fisico-Chimici

Valori medi ± Tolleranza

  • Umidità                               %    71.0 ± 2.0
  • Residuo Secco                  %    29.0 ± 2.0
  • Grasso stq                         %    10.0 ± 2.0
  • Grasso ss                           %    34.5 ± 2.0
  • Proteine: (N x 6,38)n        %      13.0 ± 2.0
  • Sale (Na CI)                        %    0.6 ± 0.3

 Requisiti Nutrizionali

Valori medi calcolati su cento grammi di prodotto edibile.

  • Valore Energetico: 156 kcal / 643 kj
  • Proteine: 13,0
  • Carboidrati: 3,50 g di cui zuccheri 3,20 g
  • Grassi: 10,0 g di cui Acidi Grassi Saturi 7,00 g
  • Sale: 0,60 g

 Requisiti Microbiologici

                                                                        U.M.           Valori obiettivo           Valori di rifiuto

  • E.Coli                                               ufc/g                   < 10                             >100
  • Staphilococcus aureus                 ufc/g                  < 10                             >100
  • salmonella spp                              ufc/25g              assente                       presente
  • Listeria monocytogenes              ufc/25g              assente                      presente
    ~ in 5 unità campionarie                

 

  • Inhibitory substances:                                                  Absent                        
  • Pesticide residues:                                                       Less than the directive
                                                                                              CEE 86/363 recepita con OM del 18/07/90
                                                                                              CEE 93/57 recepita con OM del 03/05/94
  • Residues of veterinary medicinal products:             Below the limits of the regulation CEE 2377/90 and subsequent updates
  • Heavy metals:                                                                Below the limits of the regulation CEE 1881/06 and subsequent updates
    Pb (mg/Kg)
    Aflatossina M1 (ng/Kg) 

 

Dir. CE 89/2003, 142/2006, 68/2007           Milk and derivatives

  • Minimum durability:    15 days from date of production
  • Storage temperature:          Between 0 and + 4 ° C