Ricotta

High school (ages 12+)
Food & Cooking

Name:

Date:

Step 1 · Read the article

Open the article and read it at the level above. Then answer the questions below in your own words.

https://smallwhale.org/articles/ricotta

Write what each word means, using the article.

Do not copy the article. Write two things you learned, the way you would explain them to a friend.

Answers below are taken from the article’s stored facts, so they match what the student read.

1. What is the primary protein source?Whey proteins (albumin, globulin)
2. What is the traditional production method?Heating acidified whey
3. What is ricotta cheese made from?Ricotta is made from the leftover liquid, called whey, that remains after making other cheeses.
4. How does ricotta get its creamy texture?When the whey is made a little sour and then heated close to boiling, the proteins clump together into a fine curd that is filtered to give ricotta its smooth, creamy texture.

Casein: The primary protein in milk that coagulates with rennet to form the curd for most traditional cheeses.
Albumin and Globulin: Water-soluble proteins found in milk whey that coagulate upon heating acidified whey.
pH: A scale used to specify the acidity or basicity of an aqueous solution; lower pH indicates higher acidity.