BIOSAL – Italian salts for ricotta production

A professional blend of mineral salts for producing delicate, creamy ricotta. An original product supplied directly by an Italian manufacturer.

BIOSAL is a specialised salt blend designed to support the precipitation of whey proteins during ricotta production. The product has been developed to ensure an even and efficient flocculation process of proteins in whey heated to a high temperature.

BIOSAL contains:

• magnesium chloride (MgCl₂),
• sodium chloride (NaCl),
• calcium chloride (CaCl₂).

What is ricotta?

Ricotta is a traditional Italian dairy product made primarily from the whey left over after cheese production. Its name comes from the Italian term ri-cotta, meaning “cooked again”, which refers to reheating the whey in order to recover the valuable proteins it contains.

Good-quality ricotta is distinguished by its delicate, soft and creamy texture and mild, milky flavour.

Why use BIOSAL instead of acid?

In traditional ricotta production, acidification, for example with citric acid, is often used to precipitate proteins. BIOSAL provides an alternative to this method by supporting protein precipitation through a carefully selected blend of mineral salts.

The use of BIOSAL allows for a more balanced and natural protein precipitation process. After approximately 12–14 hours of storage at +4°C, ricotta produced with BIOSAL is exceptionally soft and creamy, with properties different from those of a product obtained through acidification.

The mineral salts used also affect the properties of the finished product, helping to achieve its characteristic quality and flavour.

Key benefits of BIOSAL

• specially designed for ricotta production,
• supports the efficient precipitation of whey proteins,
• helps reduce or replace the use of acid for acidification,
• helps achieve a delicate, soft and creamy texture,
• supports an even production process,
• contains a carefully selected blend of magnesium, sodium and calcium chlorides,
• supplied directly by an Italian manufacturer,
• suitable for home, artisan and professional cheese dairies.

Directions for use

Recommended dosage: 250–300 g of BIOSAL per 100 litres of whey.

Thoroughly dissolve the measured amount of BIOSAL in approximately 2 litres of hot water, stirring continuously, and then use it during the ricotta production process.

Available pack sizes

300 g – a convenient pack for smaller production batches.

1 kg – an economical pack for cheese dairies and larger-scale production.

20 kg – an economical pack for larger processors.