BIOSAL – Italian salts for ricotta production

BIOSAL – a delicate, creamy ricotta

A professional mineral-salt blend for delicate, creamy ricotta, supplied directly by the Italian manufacturer. BIOSAL supports whey-protein precipitation and an even, efficient flocculation process in whey heated to high temperature. It contains magnesium chloride (MgCl₂), sodium chloride (NaCl) and calcium chloride (CaCl₂).

Ricotta is a traditional Italian dairy product made mainly from whey left after cheesemaking. Its name, ri-cotta, means “cooked again”: the whey is reheated to recover its valuable proteins. Good ricotta has a soft, delicate, creamy texture and a mild milky flavour.

Instead of acidification with, for example, citric acid, BIOSAL uses a selected mineral-salt composition to support protein precipitation. It can limit or replace acid use, supporting a balanced, naturally progressing process, uniform production and characteristic quality and flavour. Ricotta made with BIOSAL has distinctive softness and creaminess after about 12–14 hours at +4°C, differing from an acidified product. Suitable for home, artisan and professional dairies.

Dosage per 100 l of whey: 250–300 g, increasing if required to a maximum of approximately 330 g. Dissolve the measured amount in about 2 l of hot water at 65–70°C. Pour the solution slowly, over about 1 minute, into the whey in the ricotta vat. When the first ricotta flakes appear, stir gently for about 20–30 seconds.

Before adding milk, cream or other ingredients, the manufacturer recommends adjusting whey acidity at 40–45°C to SH 1.8–2.0 and pH approximately 6.70–6.80.

A small sediment after dissolution is normal. Stir the solution again before adding it to the whey. Available packs: 300 g for smaller batches, 1 kg for dairies and larger production, and 20 kg for larger processors.