World leading company of industrial plants for the production of ricotta cheese

The ricotta production process, traditionally lengthy and laborious has changed dramatically.

15/02/06 Ricotta is a typical Italian dairy product, obtained by the acid coagulation at high temperature of the whey proteins obtained during the cheese making process.

It is a sweet, creamy product, with a high humidity content (65-75%), consumed natural or semi-worked in the food industry for the production of cream, pasta (ravioli and cannelloni), bakery (cheese cake), processed cheese.

The ricotta production process, traditionally lengthy and laborious has changed dramatically. Nowadays, with advanced modern machinery it is possible to treat high quantities of whey in a short time complying with the most recent sanitary-hygiene laws.

A product of such high quality is obtained, with a 30 day shelf-life, no need for extra thermal treatments and with energy consumption and labour at low cost.

In 1986, Sordi built the first ricotta industrial plant in the world. Most recently has sold 2 plants with a productivity of 12,000 l/h of whey, the first of these plants was sold to a leading company in the sheep and goat dairy production in Sardinia (Italy), and the second one to the largest Dairy Production Company of Macedonia to transform the cow whey obtained from the hard cheese production.

The plant is composed of flocculator tanks that discharge the product on a draining conveyor to separate the ricotta from the exhausted whey. The product is then transferred to blending tanks, homogenised and filled hot in cups or in "bag in box" type bags. The entire plant is cleanable in CIP.