J u m p t o c o n t e n t
M a i n m e n u
M a i n m e n u
N a v i g a t i o n
● M a i n p a g e
● C o n t e n t s
● C u r r e n t e v e n t s
● R a n d o m a r t i c l e
● A b o u t W i k i p e d i a
● C o n t a c t u s
● D o n a t e
C o n t r i b u t e
● H e l p
● L e a r n t o e d i t
● C o m m u n i t y p o r t a l
● R e c e n t c h a n g e s
● U p l o a d f i l e
S e a r c h
Search
A p p e a r a n c e
● C r e a t e a c c o u n t
● L o g i n
P e r s o n a l t o o l s
● C r e a t e a c c o u n t
● L o g i n
P a g e s f o r l o g g e d o u t e d i t o r s l e a r n m o r e
● C o n t r i b u t i o n s
● T a l k
( T o p )
1
P r o d u c t i o n a n d U s a g e
2
R e f e r e n c e s
T o g g l e t h e t a b l e o f c o n t e n t s
R i g o u t a
2 l a n g u a g e s
● F r a n ç a i s
● I g b o
E d i t l i n k s
● A r t i c l e
● T a l k
E n g l i s h
● R e a d
● E d i t
● V i e w h i s t o r y
T o o l s
T o o l s
A c t i o n s
● R e a d
● E d i t
● V i e w h i s t o r y
G e n e r a l
● W h a t l i n k s h e r e
● R e l a t e d c h a n g e s
● U p l o a d f i l e
● S p e c i a l p a g e s
● P e r m a n e n t l i n k
● P a g e i n f o r m a t i o n
● C i t e t h i s p a g e
● G e t s h o r t e n e d U R L
● D o w n l o a d Q R c o d e
● W i k i d a t a i t e m
P r i n t / e x p o r t
● D o w n l o a d a s P D F
● P r i n t a b l e v e r s i o n
I n o t h e r p r o j e c t s
● W i k i m e d i a C o m m o n s
A p p e a r a n c e
F r o m W i k i p e d i a , t h e f r e e e n c y c l o p e d i a
The rigouta is a Tunisian fresh soft cheese, produced mainly in the city of Béja .[1] The cheese is a close relative to the Italian ricotta and is made with the whey of Sicilo-Sarda sheep .[2]
Production and Usage
[ edit ]
The whey is heated at 80-90 °C to coagulate the proteins (albumins and globulins ), the result is then drained in small traditional straw baskets, a clean fabric, or a perforated recipient made of plastic or metal. The main micro-organisms responsible of the fermentation are: the Lactococcus lactis and the Enterococcus faecalis .[3]
Rigouta is also used as the basis of several preparations and dishes of Tunisian cuisine .
References
[ edit ]
^ « Traditional Fermented Foods of North African Countries: Technology and Food Safety Challenges With Regard to Microbiological Risks », Food Science and Food Safety , vol. 12, No. 1, janvier 2013, pp. 54-89
t
e
Breads, dishes, and soups
Ingredients
Beverages
Desserts and pastries
Related
R e t r i e v e d f r o m " https://en.wikipedia.org/w/index.php?title=Rigouta&oldid=1232812991 "
C a t e g o r i e s :
● A r a b c h e e s e s
● T u n i s i a n c u i s i n e
● W h e y c h e e s e s
● S h e e p ' s - m i l k c h e e s e s
H i d d e n c a t e g o r i e s :
● W e b a r c h i v e t e m p l a t e w a y b a c k l i n k s
● A r t i c l e s w i t h s h o r t d e s c r i p t i o n
● S h o r t d e s c r i p t i o n m a t c h e s W i k i d a t a
● A r t i c l e s n e e d i n g a d d i t i o n a l r e f e r e n c e s f r o m J a n u a r y 2 0 1 6
● A l l a r t i c l e s n e e d i n g a d d i t i o n a l r e f e r e n c e s
● A r t i c l e s w i t h h R e c i p e s
● A r t i c l e s w i t h A d r m i c r o f o r m a t s
● T h i s p a g e w a s l a s t e d i t e d o n 5 J u l y 2 0 2 4 , a t 1 8 : 4 6 ( U T C ) .
● T e x t i s a v a i l a b l e u n d e r t h e C r e a t i v e C o m m o n s A t t r i b u t i o n - S h a r e A l i k e L i c e n s e 4 . 0 ;
a d d i t i o n a l t e r m s m a y a p p l y . B y u s i n g t h i s s i t e , y o u a g r e e t o t h e T e r m s o f U s e a n d P r i v a c y P o l i c y . W i k i p e d i a ® i s a r e g i s t e r e d t r a d e m a r k o f t h e W i k i m e d i a F o u n d a t i o n , I n c . , a n o n - p r o f i t o r g a n i z a t i o n .
● P r i v a c y p o l i c y
● A b o u t W i k i p e d i a
● D i s c l a i m e r s
● C o n t a c t W i k i p e d i a
● C o d e o f C o n d u c t
● D e v e l o p e r s
● S t a t i s t i c s
● C o o k i e s t a t e m e n t
● M o b i l e v i e w