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- Ricotta abstract "Ricotta (Italian pronunciation: [riˈkotta]) 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 keratin proteins that remain after the casein has been used to make cheese, notably albumin and globulin. Thus, ricotta can be eaten by persons with casein intolerance.Ricotta (literally meaning "recooked") uses whey, the liquid that remains after straining curds when making cheese. Most of the milk protein (especially casein) is removed when cheese is made, but some protein remains in the whey, mostly albumin. This remaining 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 out, forming a fine curd. Once cooled, the curd is separated by passing through a fine cloth.Ricotta curds are creamy white in appearance, slightly sweet in taste, and contain around 13% fat. In this form, it is somewhat similar in texture to some cottage cheese variants, though considerably lighter. It is highly perishable. However, ricotta also comes in aged varieties which are preservable for much longer.".
- Ricotta thumbnail Ricotta_dome_on_plate_from_the_top.jpg?width=300.
- Ricotta wikiPageExternalLink fullcreamricotta.htm.
- Ricotta wikiPageExternalLink ricotta-the-best-organic-italian-cheese-at-porta-dei-parchi.
- Ricotta wikiPageExternalLink index-eng.php?id=190.
- Ricotta wikiPageID "708679".
- Ricotta wikiPageRevisionID "606791791".
- Ricotta hasPhotoCollection Ricotta.
- Ricotta subject Category:Cow's-milk_cheeses.
- Ricotta subject Category:Italian_cheeses.
- Ricotta subject Category:Sheep's-milk_cheeses.
- Ricotta subject Category:Smoked_cheeses.
- Ricotta subject Category:Whey_cheeses.
- Ricotta comment "Ricotta (Italian pronunciation: [riˈkotta]) 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 keratin proteins that remain after the casein has been used to make cheese, notably albumin and globulin.".
- Ricotta label "Requesón".
- Ricotta label "Ricota".
- Ricotta label "Ricotta".
- Ricotta label "Ricotta".
- Ricotta label "Ricotta".
- Ricotta label "Ricotta".
- Ricotta label "Ricotta".
- Ricotta label "Ricotta".
- Ricotta label "Рикотта".
- Ricotta label "جبن ريكوتا".
- Ricotta label "リコッタ".
- Ricotta label "里考塔".
- Ricotta sameAs Ricotta.
- Ricotta sameAs Requesón.
- Ricotta sameAs Ricotta.
- Ricotta sameAs Ricotta.
- Ricotta sameAs Ricotta.
- Ricotta sameAs リコッタ.
- Ricotta sameAs Ricotta.
- Ricotta sameAs Ricotta.
- Ricotta sameAs Ricota.
- Ricotta sameAs m.034n3h.
- Ricotta sameAs Q216781.
- Ricotta sameAs Q216781.
- Ricotta wasDerivedFrom Ricotta?oldid=606791791.
- Ricotta depiction Ricotta_dome_on_plate_from_the_top.jpg.
- Ricotta isPrimaryTopicOf Ricotta.