Talk:Ricotta

message: Ricotta can be made from milk. Commercially and in Italy it may be made from whey, but it isn't the only method. Njál 09:21, 24 April 2007 (UTC)
replies: text: Just to back myself up, the first sentence from the second link in the article: "Ricotta is a heat/acid precipitated cheese that can be made from whole or skim milk." Njál 09:24, 24 April 2007 (UTC)
thread_title:  Milk > Ricotta 

message: To the extent that ricotta is made from whey, not milk, it is a "whey cheese", and it is not the only one.  Whether "whey cheese" is a kind of cheese or not can be discussed in that article (which I just started)... --Macrakis (talk) 13:49, 22 April 2008 (UTC)
thread_title: Whey cheese

message: Regarding the "dubious" noted in the Ricotta article.
I am from NZ with a history in Dairy Manufacture.  Traditionally whey was discarded, and infact in many places whey is still discarded and used for irrigation.
However it was often done in a haphazard manner, by dumping large volumes into waterways.  Which would then move down the rivers in a slug.  The high protein loading would depleat oxygen from the river, and the water would go black, and smell terrible.
The same happened over time to pastures immediatley around dairy factories, high protein loads would lead to low oxygen in the soils, algaes would grow and seal off the soil surfaces.
Currently irrigation of whey is carefully controlled, typically trucks are used to spray whey periodically onto pastures.  Care is taken not to apply too much in one place, as protein loading, or low pH can "scorch" the grasses.Avenger93 (talk) 02:45, 12 June 2008 (UTC)
thread_title:  Whey as an environmental hazard 

message: I always heard it as rigout like ought. not ricotta.  someone could chime in.Longinus876 (talk) 03:02, 18 August 2012 (UTC)
thread_title:  pronounce 

message: I propose Urdă to be merged into Ricotta. It describes roughly the same manufacturing process. And I think the relevant part of the article to be merged is already here. Ableci (talk) 20:40, 26 April 2014 (UTC)
replies: text: Following up on the discussion at Talk:Urdă I think it's safe to remove the merger proposal. In the discussion arguments were given against a merger, and since then the proponents of a merger have not replied. There might be no consensus yet, but given that the discussion apparently has stopped, I will remove the merger proposal. --AlexanderVanLoon (talk) 11:38, 14 September 2014 (UTC)
thread_title:  Merger proposal 

message: The introduction suggests (milk)albumin and globulin are keratin-family proteins. That is not the case: keratins form filaments/fibers e.g. in your hair, and are not in milk. Subtle prank removed.  — Preceding unsigned comment added by 87.212.242.19 (talk) 20:40, 22 September 2014 (UTC)
thread_title:  albumin <> keratin 

message: There is a claim in the second paragraph that Ricotta cheese is edible by people with milk allergies.  What is the basis for this claim?  If incorrect, it could lead to some serious consequences for people who suffer anaphylactic reactions.  — Preceding unsigned comment added by Horatio Hart (talk • contribs) 20:34, 23 October 2014 (UTC)
thread_title:  Allergy Claim 

message: How much fat does ricotta contain?   How much protein? ... The article is missing this basic information that it relevant to all foods.  FreeFlow99 (talk) 18:18, 25 March 2022 (UTC)
thread_title:  The article is missing a section on Ricotta's nutritional value 

message: Spanish Requesón may be called Ricota in some countries (Argentina and Venezuela) (https://dle.rae.es/ricota), but it is not italian ricotta. The process and the composition is different. Spanish requesón is not a cheese. It's just requesón.
https://okdiario.com/recetas/diferencia-requeson-queso-ricotta-10325007
https://elhogardelasrecetas.blogspot.com/2018/11/requeson-y-ricotta.html
https://es.wikipedia.org/wiki/Reques%C3%B3n
159.147.182.81 (talk) 20:18, 18 October 2023 (UTC)
thread_title:  Spanish Requesón is not italian Ricotta