Ricotta (Whole Milk Fresh)
Cheeses & Cultured Dairy · 9 specs
Direct Answer
Ricotta is a fresh Italian cheese made by reheating whey proteins (ri-cotta = re-cooked). Per 100g, it provides 150 kcal, 11.3g whey/casein protein, 10.3g fat (6.4g saturated), 3.0g lactose sugars, and 207mg calcium.
Source: USDA FoodData Central (FDC ID: 173430) · Last reviewed Aug 28, 2026
Specs
| Energy / Calories | 150 kcal |
| Protein | 11.3 (Rich in Whey proteins) g |
| Total Fat | 10.3 g |
| Saturated Fat | 6.40 g |
| Carbohydrates / Lactose | 3.00 g |
| Calcium | 207 mg |
| Sodium | 84.0 (Low sodium) mg |
| Moisture Content | 72.0 % |
| Aging Period | Fresh / Unaged |
Whey Albumin Coagulation
While most cheeses coagulate casein curds via rennet, traditional ricotta coagulates heat-sensitive whey albumin and globulin proteins at 80–90°C with light acidity.
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