Ricotta System

It is an innovative solution designed for the sector and its needs, and is a MİLKOTEK-HOMMAK invention.

The Ricotta System is used in dairy applications to eliminate the lumpy texture of ricotta cheese, which is required by the industry, thereby achieving a spreadable texture, and in the production of high-protein, high-value-added cheeses. In addition, it is used to create spreadable cheese by processing certain types of matured cheese through the Ricotta System.

As HOMMAK Makina, with our experienced and expert teams, we manufacture high-efficiency Ricotta Systems tailored to your needs, always standing by you with our knowledge and dedication to meet your requirements.

CE Standards

CIP and SIP

ISO 9001

Ricotta System
Working Principle

The entire system is controlled from a single touch panel.

  • Product preparation and kneading process
  • Product processing and smooth texture formation process
  • Product discharge process

Ricotta System in High-Protein Cheese Production

Build muscle mass with high-protein Ricotta cheese. Failure to utilise whey during cheese production results in insufficient yield from the milk. By using the Ricotta System, you can achieve higher yields in your production. 100 ml of Ricotta cheese contains 14 g of protein, which is very important for muscle development. Ricotta cheese is also rich in amino acids and leucine, which accelerate fat burning along with protein. Leucine is one of the BCAA amino acids that cannot be produced by the body.

According to 2018 Turkish Statistical Institute (TÜİK) data, whey and buttermilk production in Turkey increased by 35.9 per cent compared to the previous year, reaching 882,133 tonnes. Approximately 30 kg of ricotta is obtained from 1 tonne of whey. Therefore, Turkey can produce 26,464 tonnes of ricotta annually from whey.

Ricotta System Features

Make a difference in your production with the Ricotta System.