Description
Ricotta crema is a stable protein‑based emulsion created by whisking ricotta with 10–15 % liquid at 30–35 °C.
Technical
The casein micelles in ricotta act as natural emulsifiers, with their surface charge optimal at pH 6.5–7.0. Controlled temperature and vigorous whisking disperse the liquid into fine droplets, while the casein stabilizes the interface. Excess heat or overwhisking disrupts micelle integrity, leading to denaturation and phase separation.
Science
Primary Reaction
Emulsification of casein micelles with added liquid forming a stable protein‑based emulsion
Sensory Profile
Aroma ()
milkycreamyneutralslightly sweetumamifresh dairybuttery
Origin & History
Civilization
Italian