{"id":6479,"date":"2022-12-20T12:14:34","date_gmt":"2022-12-20T15:14:34","guid":{"rendered":"https:\/\/queijosnobrasil.com.br\/site\/?p=6479"},"modified":"2023-09-16T09:21:56","modified_gmt":"2023-09-16T12:21:56","slug":"ricota-siciliana","status":"publish","type":"post","link":"https:\/\/queijosnobrasil.com.br\/site\/ricota-siciliana\/","title":{"rendered":"Ricota Siciliana"},"content":{"rendered":"\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">Ricota Siciliana<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">\r\n\r\n<\/span><\/p>\r\n<figure class=\"wp-block-image\"><img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone size-medium wp-image-7449\" src=\"https:\/\/queijosnobrasil.com.br\/site\/wp-content\/uploads\/2023\/05\/ricota-um-300x253.gif\" alt=\"\" width=\"300\" height=\"253\" \/><\/figure>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">\r\n\r\n<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">1. Caracter\u00edsticas:<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">\r\n\r\n<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">Formato:\u00a0cil\u00edndrico, com peso m\u00e9dio de 300 gramas;<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">\r\n\r\n<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">Sabor: suave, albuminoso,\u00a0levemente salgada\u00a0salgada;\u00a0<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">\r\n\r\n<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">Massa: obtida por desnatura\u00e7\u00e3o proteica (calor e \u00e1cido) das prote\u00ednas contidas no soro, levemente prensada.<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">\r\n\r\n<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">Coagula\u00e7\u00e3o: n\u00e3o existe coagula\u00e7\u00e3o na fabrica\u00e7\u00e3o de Ricota e sim desnatura\u00e7\u00e3o das prote\u00ednas pela a\u00e7\u00e3o de calor combinado com \u00e1cido;<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">\r\n\r\n<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">Consumo: imediato, trata-se de um produto fresco com validade comercial de at\u00e9 30 dias.<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">\r\n\r\n<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">Em uma fabrica\u00e7\u00e3o de queijos cujo, o rendimento te\u00f3rico \u00e9 de 10%, os outros 90% representam o soro (que carreia metade dos constituintes s\u00f3lidos do leite) o qual \u00e9 a mat\u00e9ria prima para a elabora\u00e7\u00e3o de Ricota.<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">\r\n\r\n<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">Podemos assim distribuir os constituintes do soro:<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">\r\n\r\n<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">\u00c1gua&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;.93 a 94%<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">\r\n\r\n<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">Prote\u00ednas&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;.0,3 a 1,2%<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">\r\n\r\n<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">Lactose&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;4,5 a 5%<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">\r\n\r\n<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">Cinzas&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;..0,2 a 0,8%<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">\r\n\r\n<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">2. Padr\u00e3o de qualidade:<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">\r\n\r\n<\/span><\/p>\r\n<figure class=\"wp-block-table\">\r\n<table>\r\n<tbody>\r\n<tr>\r\n<td><span style=\"font-family: verdana, geneva, sans-serif;\">\u00cdndice<\/span><\/td>\r\n<td><span style=\"font-family: verdana, geneva, sans-serif;\">Ap\u00f3s a fabrica\u00e7\u00e3o<\/span><\/td>\r\n<td><span style=\"font-family: verdana, geneva, sans-serif;\">Ap\u00f3s matura\u00e7\u00e3o<\/span><\/td>\r\n<\/tr>\r\n<tr>\r\n<td><span style=\"font-family: verdana, geneva, sans-serif;\">% de umidade<\/span><\/td>\r\n<td><span style=\"font-family: verdana, geneva, sans-serif;\">58 a 65%<\/span><\/td>\r\n<td><span style=\"font-family: verdana, geneva, sans-serif;\">&#8211;<\/span><\/td>\r\n<\/tr>\r\n<tr>\r\n<td><span style=\"font-family: verdana, geneva, sans-serif;\">% de sal<\/span><\/td>\r\n<td><span style=\"font-family: verdana, geneva, sans-serif;\">0 a 0,5%<\/span><\/td>\r\n<td><span style=\"font-family: verdana, geneva, sans-serif;\">&#8211;<\/span><\/td>\r\n<\/tr>\r\n<tr>\r\n<td><span style=\"font-family: verdana, geneva, sans-serif;\">pH<\/span><\/td>\r\n<td><span style=\"font-family: verdana, geneva, sans-serif;\">5,8 a 6,2<\/span><\/td>\r\n<td><span style=\"font-family: verdana, geneva, sans-serif;\">&#8211;<\/span><\/td>\r\n<\/tr>\r\n<tr>\r\n<td><span style=\"font-family: verdana, geneva, sans-serif;\">% de GES (m\u00ednimo)<\/span><\/td>\r\n<td><span style=\"font-family: verdana, geneva, sans-serif;\">&#8211;<\/span><\/td>\r\n<td><span style=\"font-family: verdana, geneva, sans-serif;\">&#8211;<\/span><\/td>\r\n<\/tr>\r\n<tr>\r\n<td><span style=\"font-family: verdana, geneva, sans-serif;\">% de prote\u00edna total<\/span><\/td>\r\n<td><span style=\"font-family: verdana, geneva, sans-serif;\">16 a 20%<\/span><\/td>\r\n<td><span style=\"font-family: verdana, geneva, sans-serif;\">&#8211;<\/span><\/td>\r\n<\/tr>\r\n<tr>\r\n<td><span style=\"font-family: verdana, geneva, sans-serif;\">% gordura<\/span><\/td>\r\n<td><span style=\"font-family: verdana, geneva, sans-serif;\">5 a 12%<\/span><\/td>\r\n<td><span style=\"font-family: verdana, geneva, sans-serif;\">&#8211;<\/span><\/td>\r\n<\/tr>\r\n<tr>\r\n<td><span style=\"font-family: verdana, geneva, sans-serif;\">% \u00edndice de matura\u00e7\u00e3o<\/span><\/td>\r\n<td><span style=\"font-family: verdana, geneva, sans-serif;\">&#8211;<\/span><\/td>\r\n<td><span style=\"font-family: verdana, geneva, sans-serif;\">&#8211;<\/span><\/td>\r\n<\/tr>\r\n<tr>\r\n<td><span style=\"font-family: verdana, geneva, sans-serif;\">Dias matura\u00e7\u00e3o<\/span><\/td>\r\n<td><span style=\"font-family: verdana, geneva, sans-serif;\">consumo imediato<\/span><\/td>\r\n<td><span style=\"font-family: verdana, geneva, sans-serif;\">&#8211;<\/span><\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\n<\/figure>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">\r\n\r\n<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">3. Tecnologia industrial:<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">\r\n\r\n<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">Soro: soro oriundo da fabrica\u00e7\u00e3o de queijos coalhados por coagulantes. Deve ser coado ou filtrado para elimina\u00e7\u00e3o de peda\u00e7o de massa.<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">\r\n\r\n<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">Leite: a adi\u00e7\u00e3o de leite favorece no incremento de rendimento al\u00e9m de tornar o produto mais consistente. Adi\u00e7\u00e3o de 2% de leite calculado sobre o volume de soro, sendo opcionalmente leite desnatado ou integral, previamente, coado ou filtrado, pasteurizado.<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">\r\n\r\n<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">\u00c1cido: Adicionar \u00e1cido c\u00edtrico na dosagem de 50 gramas para cada 50 litros de soro, previamente dilu\u00eddo em 500 ml de \u00e1gua pot\u00e1vel.\u00a0<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">\r\n\r\n<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">Bicarbonato de S\u00f3dio: deve reduzir parte da acidez original do soro para a faixa de 8 a 10\u00baD. O soro menos \u00e1cido (nesta faixa mencionada) proporciona um melhor rendimento de massa. Na pr\u00e1tica utiliza-se de 15 a 20 gramas de Bicarbonato de S\u00f3dio para cada 50 litros de soro, antes do\u00a0\u00ednicio do aquecimento.<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">\r\n\r\n<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">T\u00e9cnica:<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">\r\n\r\n<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">Ap\u00f3s a sele\u00e7\u00e3o do soro, que dever\u00e1 ser coado e destinado ao tanque de fabrica\u00e7\u00e3o seguido do Bicarbonato de S\u00f3dio (previamente dilu\u00eddo em um pouco de \u00e1gua).<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">\r\n\r\n<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">Inicia-se o aquecimento at\u00e9 a temperatura de 70\u00baC. Faz-se a adi\u00e7\u00e3o do leite neste momento.<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">\r\n\r\n<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">O soro dever\u00e1 atingir a temperatura de 90 a 92\u00baC (observa-se o afloramento de preciptados, como se o soro estivesse \u201ctalhando\u201d).<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">\r\n\r\n<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">Este deve ser momento da adi\u00e7\u00e3o do \u00e1cido, que dever\u00e1 estar dilu\u00eddo em 10 partes de \u00e1gua. Ap\u00f3s a adi\u00e7\u00e3o do \u00e1cido, o calor poder\u00e1 ser reduzido.<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">\r\n\r\n<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">O afloramento:<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">\r\n\r\n<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">A combina\u00e7\u00e3o do \u00e1cido e calor constitui, os agentes capazes de desnaturar as prote\u00ednas do soro, este fen\u00f4meno denomina-se afloramento da Ricota, que \u00e9 o momento da desnatura\u00e7\u00e3o total. Na pr\u00e1tica obt\u00e9m-se 1 quilo de Ricota para cada 25 a 30 litros de soro.\u00a0<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">\r\n\r\n<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">Depois de aflorada, polvilhar cerca de 10 gramas de ervas finas sobre a massa, mais o sal refinado; deve ent\u00e3o ser recolhida com aux\u00edlio de conchas especiais e diretamente depositada na forma.<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">\r\n\r\n<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">Op\u00e7\u00f5es de formas:<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">\r\n\r\n<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">1\u00ba. Forma pr\u00f3pria para Ricota (formato c\u00f4nico), que \u00e9 totalmente fechada com poucos furos;<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">\r\n\r\n<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">2\u00ba. Forma para queijo Frescal;<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">\r\n\r\n<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">3\u00ba. Forma para queijo prensado de \u00bd quilo, com dessorador (para Ricota prensada);<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">\r\n\r\n<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">4\u00ba. Tubos para prensagem (proporcionam uma Ricota tamb\u00e9m mais compacta e com melhor acabamento).<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">\r\n\r\n<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">Salga:<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">\r\n\r\n<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">\u00c9 opcional e deve ser mais uma decis\u00e3o mercadol\u00f3gica que t\u00e9cnica, pois havemos de encontrar consumidores para as mais variadas adi\u00e7\u00f5es (sem sal, com sal, condimentada, temperada, defumada).<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">\r\n\r\n<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">Autor: Prof\u00ba Fernando Rodrigues<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">\r\n\r\n<\/span><\/p>\r\n<p><span style=\"font-family: verdana, geneva, sans-serif;\">Este artigo pode ser copiado em partes ou na \u00edntegra, desde que citada a fonte.<\/span><\/p>\r\n<p style=\"text-align: center;\"><span style=\"color: #00ccff; font-family: verdana, geneva, sans-serif;\">CONHE\u00c7A NOSSA LOJA ONLINE:<\/span><\/p>\r\n<p><a href=\"https:\/\/www.queijosnobrasil.com\/\"><img decoding=\"async\" class=\"size-medium wp-image-7443 aligncenter\" src=\"https:\/\/queijosnobrasil.com.br\/site\/wp-content\/uploads\/2023\/05\/tira_loja-300x38.png\" alt=\"\" width=\"300\" height=\"38\" srcset=\"https:\/\/queijosnobrasil.com.br\/site\/wp-content\/uploads\/2023\/05\/tira_loja-300x38.png 300w, https:\/\/queijosnobrasil.com.br\/site\/wp-content\/uploads\/2023\/05\/tira_loja.png 583w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\r\n","protected":false},"excerpt":{"rendered":"<p>Ricota Siciliana 1. Caracter\u00edsticas: Formato:\u00a0cil\u00edndrico, com peso m\u00e9dio de 300 gramas; Sabor: suave, albuminoso,\u00a0levemente salgada\u00a0salgada;\u00a0 Massa: obtida por desnatura\u00e7\u00e3o proteica (calor e \u00e1cido) das prote\u00ednas contidas no soro, levemente prensada. Coagula\u00e7\u00e3o: n\u00e3o existe coagula\u00e7\u00e3o na fabrica\u00e7\u00e3o de Ricota e sim desnatura\u00e7\u00e3o das prote\u00ednas pela a\u00e7\u00e3o de calor combinado com \u00e1cido; Consumo: imediato, trata-se de um [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[214],"tags":[],"class_list":["post-6479","post","type-post","status-publish","format-standard","hentry","category-tudo-sobre-queijo"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Ricota Siciliana - Queijos no Brasil<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/queijosnobrasil.com.br\/site\/ricota-siciliana\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ricota Siciliana - Queijos no Brasil\" \/>\n<meta property=\"og:description\" content=\"Ricota Siciliana 1. 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