Sant’Anna Organic Farm

Fratelli Sanna

 

 

 

 

 

 

 

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From milk to cheese

Ricotta

Ripening

 

 

 

 

 

Ripening

 

 

During ripening cheese looses moisture and matures. Ripening requires a suitable place with optimal temperature and humidity conditions.

In this period enzymes and moulds modify cheese composition and its organoleptic properties.

 

Fats and proteins are the major components of cheese and, obviously, are most modified during aging. They are partly hydrolyzed so that they become more digestible and form aromatic substances responsible of the cheese smell and aroma. That's why aged cheese has a more intense and complex aroma than the fresh one.

From milk to cheese

Ricotta

Ripening

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  

 

 

 

 

 

 

Sanna Antonio, Paolo e Pietro S.S. - Podere Sant’Anna - Strada Radi-Siena, 6149 - 53014 – Monteroni d’Arbia (SI)

tel e fax 0577.378007 - Email: fllisanna@libero.it   www.fratellisanna.it