Ricotta From Cow’s, Sheep’s And Mixed MilkA by-product of whey obtained from cheese-making, consisting mainly of finely clotted milk protein flakes, intensely white in colour, homogenised at a temperature of 80°C.
Cow’s Milk Ricotta: Pasteurised cow’s milk whey, salt and acidity regulator E330.
Mixed Milk Ricotta: Cow’s milk whey, sheep’s milk whey, salt and acidity regulator E330.
Sheep’s Milk Ricotta: Sheep’s milk whey, salt and acidity regulator E330.
Net weight: 1,7 kg
In heat-sealed containers.
At a temperature of 0 to + 4°C
All products are available in Organic and Lactose-Free versions.
|RICOTTA FROM COW’S MILK NUTRITION INFORMATION|
|Average nutritional values per 100g of product|
|of which Saturates||g||7,7|
|of which Sugars||g||3,3|