NEW RICOTTA PRODUCTION

PRODUCTION PROCESS

• Whey Storage
  (stabilizing of whey coming from the different process phases).
• Indirect Heating Exchange
  (whey heating with heat recovery)
• Acid addition
• Production of Ricotta
  • Ricotta floating
  • Ricotta Drainage
• Storage of Exhausted Whey
• Feeding into the buffer and mixing tank
• Ricotta Homogenizing  or Smoothing
• Filling & Packaging
• Plant C.I.P. cleaning  phase.
  

PROCESS PHASES

RICOTTA OPERATIONAL FLOWCHART

The whey coming from the previous process phases is stored in the tank, stabilized and, if required, it is added with cream and/or milk (usually about 10%).
The whey is heated also with the exhausted whey coming from the ricotta process to obtain a certain thermal recovery.
The hot whey is fed into the flocculators where it is added with acidifying medium and it undergoes a final heating with direct steam.
Ricotta is let flocculating and it is then separated from the exhausted whey in a drainage belt conveyor.
Ricotta is then sent into a buffer/mixing tank where it can be added with flavours.
Ricotta is then smoothed/homogenized to absorb water and it is then sent to a filling/packaging machine.
Hot packaging is required to obtain a good commercial shelf-life.
Process with 3 flocculators is made  in continuous.
Our continuous standard lines have variable capacity between 9.000 l/h and 18.000 l/h of whey. The line can be cleaned under CIP station.
The production yield is very variable with an average variation between 3% and 5% according to the type of raw

:

THE WAY OF USING……

Ricotta is the white base for the production of salt and/or sweet products.
A typical recipe on the final product is as follows: