Thanks to the imminent introduction of new product specifications for Ricotta Di Bufala Campana PDO, light and lactose-free versions are to come soon on the market.
“We have modernized our specifications to obtain a product that is increasingly in step with consumer needs, safe and nutritious, and also versatile when used as an ingredient,” says Benito La Vecchia, president of the Ricotta di Bufala Campana PDO’s protection Consortium.
Some chemical-physical parameters of the product have been slightly modified such as fat, humidity, lactic acid, and salt. In this way, it will be possible to put on the market Ricotta di Bufala Campana PDO with a lower fat content, a characteristic that is now highly appreciated by consumers.
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LACTOSE-FREE
“Another important change provides for the possibility of making lactose-free buffalo ricotta. The two new types of products are added to those that already exist, such as those enriched with cream or buffalo milk, to satisfy every type of consumer,” explains La Vecchia.
LONGER SHELF LIFE
The list of cooling techniques has been updated too, including innovative techniques which allow improving the shelf life and safety of the product. In fact, the maximum conservation period of buffalo ricotta will increase from 21 to 30 days. This innovation will thus allow expanding the market of the product.
Technical tests and laboratory examinations have shown that this kind of ricotta maintains its organoleptic features, and above all its food safety, through the use of some packaging technologies developed by companies (such as homogenization and pasteurization).
Among the changes, there is also an expansion of allowed packaging techniques as well as of the materials used for packaging. In this way, producers can improve the pack’s environmental sustainability.
