Ricotta

Ricotta is a fresh, soft, unripened Italian cheese. It is traditionally made from the whey left over from the production of other cheeses, such as mozzarella or provolone. The whey is heated, and then an acidifying agent like lemon juice or vinegar is added to coagulate the remaining proteins, which are then drained.

Ricotta is used as a filling or topping in a variety of dishes, providing a mild, slightly sweet flavour and a creamy texture. Its high moisture content makes it suitable for baked goods, where it contributes to a tender crumb. It is commonly found in stuffed pastas, lasagne, cannoli, cheesecakes, and as a spread.

Ricotta is a dairy product and not considered a food additive in the UK. It is a source of protein and calcium. As with other dairy products, its consumption contributes to overall dietary intake. The Food Standards Agency (FSA) and Food Standards Scotland (FSS) provide guidance on dairy consumption as part of a balanced diet. There are no specific regulatory concerns or widespread controversies associated with the consumption of ricotta cheese at typical dietary levels.