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Ricotta ( in Italian) is an Italian whey cheese made from sheep (or cow, goat, or Italian water buffalo) milk whey left over from the production of cheese. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin. Ricotta (literally meaning "recooked") protein can be harvested if the whey is first allowed to become more acidic by additional fermentation (by letting it sit for 12–24 hours at room temperature). Then the acidified whey is heated to near boiling. The combination of low pH and high temperature denatures the protein and causes it to precipitate, forming a fine curd. Once cooled, it is separated by passing the liquid through a fine cloth, leaving the curd behind. Ricotta curds are creamy white in appearance, and slightly sweet in taste. The fat content changes depending on the brand and the type of milk used.〔http://www.sargento.com/our-cheese/other-varieties/ricotta/sargento-part-skim-ricotta-cheese〕〔http://www.weightlossresources.co.uk/calories-in-food/cheese/ricotta-cheese.htm〕 In this form, it is somewhat similar in texture to some cottage cheese variants, though considerably lighter. It is highly perishable. However, ricotta also is made in aged varieties which are preservable for much longer. == History == The production of ricotta in the Italian peninsula is old, dating back to the Bronze Age. In the second millennium BC, ceramic vessels called milk boilers started to appear frequently and were apparently unique to the peninsula. These were designed to boil milk at high temperatures and prevent the milk from boiling over. The fresh acid-coagulated cheeses produced with these boilers were probably made with whole milk. However, the production of rennet-coagulated cheese overtook the production of fresh whole-milk cheeses during the first millennium BC. Bronze cheese graters found in the graves of the Etruscan elite prove that hard-grating cheeses were popular with the aristocracy. Cheese graters were also commonly used in ancient Roman kitchens.〔 Unlike the fresh acid-coagulated cheese, aged rennet-coagulated cheese could be preserved for much longer. The increased production of rennet-coagulated cheese led to a large supply of sweet whey as a byproduct. Cheesemakers then started using a new recipe which used a mixture of whey and milk to make the traditional ricotta as it is known today.〔 The ancient Romans made ricotta, but writers on agriculture such as Cato the Elder, Marcus Terentius Varro, and Columella do not mention it. They described the production of rennet-coagulated cheese, but did not write about milk boilers or acid-coagulated cheese. A likely reason is that ricotta was not profitable, because its very short shelf life did not allow distribution to urban markets. Ricotta was most likely consumed by the shepherds who made it. Even so, evidence from paintings and literature indicates that ricotta was known and likely eaten by Roman aristocrats, as well.〔 Ceramic milk boilers were still used by Apennine shepherds to make ricotta in the 19th century AD. Today, metal milk boilers are used, but production methods have changed little since ancient times.〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「ricotta」の詳細全文を読む スポンサード リンク
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