What You Need to Know
Secondary heating (60-90°C) induces further unfolding of β-lactoglobulin and α-lactalbumin, exposing hydrophobic regions that aggregate via disulfide bridges (particularly Cys66-Cys160 bonds in β-lg). The Maillard reaction between lactose and lysine residues contributes color development.
Recovers 5-8% residual protein from whey, creating granular-textured cheeses with higher lactose content than primary curd cheeses.
Key Parameters
Temperature
82°C
60°C - 90°C
Time
25 minutes
10 minutes - 45 minutes
Equipment
Copper or stainless steel vatsWooden stirring paddlesMuslin draining cloths
Steps
- 1.
Ricotta Romana DOP (Roman countryside): Creates characteristic loose grains for basket-draining
- 2.
Brocciu Corse (Corsica): Allows sheep's milk whey reuse in protected designation product
The Science
Primary Reaction
Thermal denaturation with isoelectric precipitation