Ricotta whey cheese is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin. Ricotta (literally meaning "recooked", "refined") protein can be harvested if the whey is first allowed to become more acidic by additional fermentation (by letting it sit for 12–24 hours at room temperature). Then the acidified whey is heated to near boiling. The combination of low pH and high temperature denatures the protein and causes it to flocculate, forming a fine curd. Once cooled, it is separated by passing the liquid through a fine cloth, leaving the curd behind. Ricotta curds are creamy white in appearance, and slightly sweet in taste. The fat content changes depending on the milk used. In this form, it is somewhat similar in texture to some cottage cheese variants, though considerably lighter. It is highly perishable. However, ricotta also is made in aged varieties which are preservable for much longer.
Due to the COVID-19 pandemic, the global Ricotta Whey Cheese market size is estimated to be worth US$ million in 2021 and is forecast to a readjusted size of US$ million by 2028 with a CAGR of % during the forecast period 2022-2028. Fully considering the economic change by this health crisis, the Europe Ricotta Whey Cheese market is estimated at US$ million in 2022, while the United States and China are forecast to reach US$ million and US$ million by 2028, respectively. The proportion of the United States is % in 2022, while Chinese percentage is %, and it is predicted that China market share will reach % in 2028, trailing a CAGR of % through the analysis period. As for the Europe Ricotta Whey Cheese landscape, Germany is projected to reach US$ million by 2028. and in Asia, the notable markets are Japan and South Korea, CAGR is % and % respectively for the next 6-year period.
Sturdy Ricotta accounting for % of the Ricotta Whey Cheese global market in 2021, is projected to value US$ million by 2028, growing at a revised % CAGR from 2022 to 2028. While Food Service segment is altered to an % CAGR throughout this forecast period and will hold a share about % in 2028.
The global major manufacturers of Ricotta Whey Cheese include Calabro Cheese, Caseificio Palazzo, Lamagna Cheese, Grande, Saputo, Fresco, Mancuso Cheese, Celofe and Mooz, etc. In terms of revenue, the global 3 largest players have a % market share of Ricotta Whey Cheese in 2021.
This report focuses on Ricotta Whey Cheese volume and value at the global level, regional level, and company level. From a global perspective, this report represents overall Ricotta Whey Cheese market size by analysing historical data and future prospect. Regionally, this report focuses on several key regions: North America, Europe, China and India, etc.
Global Ricotta Whey Cheese Market: Segment Analysis
The research report includes specific segments by region (country), by company, by Type and by Application. This study provides information about the sales and revenue during the historic and forecasted period of 2017 to 2028. Understanding the segments helps in identifying the importance of different factors that aid the market growth.
Segment by Type
Sturdy Ricotta
Creamy Ricotta
Others
Segment by Application
Food Service
Retail
Others
By Region
North America
United States
Canada
Europe
Germany
France
U.K.
Italy
Russia
Asia-Pacific
China
Japan
South Korea
India
Australia
China Taiwan
Indonesia
Thailand
Malaysia
Latin America
Mexico
Brazil
Argentina
Colombia
Middle East & Africa
Turkey
Saudi Arabia
UAE
By Company
Calabro Cheese
Caseificio Palazzo
Lamagna Cheese
Grande
Saputo
Fresco
Mancuso Cheese
Celofe
Mooz
Frolic
WESTCOMBE
BelGioioso Cheese, Inc.
Clock Shadow Creamery
Thuli Family Creamery
Great Value
Lactalis American Group, Inc.
Organic Valley
Sargento Foods Incorporated
Whole Foods Market
Lyrical Foods, Inc.
Tofutti Brands Inc.
Granarolo S.p.A.
Crystal Farms