Description
Heating fermented whey to 85–90 °C for 15–20 min denatures whey proteins, causing them to coagulate into a firm curd that traps fat droplets.
Technical
The heat induces partial unfolding of β‑lactoglobulin and α‑lactalbumin, exposing hydrophobic patches that aggregate into a protein network. This network entraps fat globules and residual water, creating the characteristic creamy texture of ricotta while inactivating residual enzymes and reducing lactose content through lactase activity.
Science
Primary Reaction
Denaturation and aggregation of whey proteins
Sensory Profile
Aroma ()
mildtangyfreshmilkyslightly sour
Origin & History
Civilization
Italian
Era
Traditional cheese-making