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10 PROS OF RICOTTA

Ricotta has a mild and subtle caramel taste.
Ricotta has lower acidity than standard curd.
Ricotta is a protein-rich cow milk product, which has a high nutritional value due to its high whey protein, i.e. serum albumin content.
Serum albumin composes 90% of ricotta’s overall protein content.
Serum proteins are taken in much better by the human body than milk protein (i.e. casein), which is why ricotta is the perfect source of protein for people who are physically active and an irreplaceable source of protein to speed up sportsmen’s recovery time.
Ricotta is extremely rich in calcium – 100g of the product contain 20-25% of an adult’s daily calcium requirement.
The balanced butterfat content in ricotta supports calcium absorption – namely, butterfat is irreplaceable in helping the human metabolism to absorb calcium.
In addition to the daily curd consumer, ricotta is also especially suitable for those who are intolerant of the high acidity of curd.
No preservatives have been added to ricotta in the course of production.
Due to its neutral taste and relatively low acidity, ricotta is widely used in making various modern salty and sweet dishes as well as pastries.