Minerals for ricotta
Minerals for ricotta favouring the outcrop and the coagulation of the milk proteins: the advantage of using it is to abtain a creamy and soft ricotta cheese. This product is standardized with our specification and they are complied with Reg. CE n. 1333/2008.
They are products that are not used like ingredients or food additives in milk but they are used in food processing for a specific purpose within the production process.
If you need to standardize your processes, we offer total milk proteins to be used directly in the milk, and serum proteins to be used for the production of yogurt, if you want to improve the viscosity and gloss of the product.