(ANSA) – CASERTA, 14 JAN – The light and lactose-free versions of buffalo ricotta from Campania PDO are born. After publication in the Official Gazette, the changes to the production regulations of Ricotta di Bufala Campana Dop are at the final rush. The Ministry of Agricultural Policies has recently notified them (pursuant to EU Reg. 1151/2012), for definitive registration with the competent community offices.
“We have modernized our disciplinary – announces Benito La Vecchia, president of the Consortium for the Protection of Ricotta di Bufala Campana Dop – with the aim of having a product that is increasingly in step with the needs of consumers, safe and nutritious when used as such. which is also versatile when used as an ingredient “.
Some chemical-physical parameters of the product have been slightly modified: fat, humidity, lactic acid and salt. This will make it possible to market Ricotta di Bufala Campana Dop with a lower fat content, a feature that is now much appreciated and requested by consumers, who are increasingly aiming to balance nutrition and gastronomic pleasure. “Another modification, considered strategic – explains La Vecchia – is the one that provides for the possibility of making a buffalo ricotta from Campania PDO lactose-free which, together with the novelty of the light one, are added to the already existing types, such as the enriched with cream or buffalo milk, in order to satisfy all types of consumers “.
The lactose content of buffalo ricotta requires its hydrolysis in order to be consumed by those who are intolerant. The possibility of hydrolyzing the whey deriving from the total processing of the milk destined for Mozzarella di Bufala Campana PDO with the appropriate enzymes (lactase) allows, therefore, to manage the producible quantity of Ricotta di Bufala Campana PDO “lactose-free” according to the requests for market. The list of cooling techniques was then updated, introducing innovative techniques that allow to improve the shelf life and safety of the product. The labeling also envisages the elimination of the term “homogenized fresh” for Ricotta di Bufala Campana. (HANDLE).
Source From: Ansa