METHOD FOR PREPARING MILK DERIVED PRODUCTS BASED ON CREAM RICOTTA AND MIXTURES THEREOF INTENDED FOR QUICK FREEZING OR FREEZING PRODUCTS OBTAINED WITH SAID METHOD AND USES THEREOF
The present invention relates to a method which allows to quick freezing or freezing and subsequently thawing without inducing any damage or modification milk derivatives particularly sensitive to such thermal treatments due to their distinctive chemical physical characteristics. The present method is useful for preparing cream ricotta and mixtures thereof as well as foods containing the same which can be stored while keeping their characteristics intact. Finally the present invention further relates to cream ricotta and mixtures thereof as well as foods containing the same thus obtained capable to retain the organoleptic and chemical physical characteristics of the fresh product. Thus the present invention concerns a method for preparing milk derived products preferably based on cream ricotta or mixtures thereof intended for quick freezing or freezing in order to retaining the organoleptic and chemical physical characteristics of the fresh product.
