Sicilian ricotta: nutritional and organoleptic advantages of pasture

The Sicilian ricotta, a beloved traditional dairy product, is gaining global popularity, but recent scientific research is revealing previously undocumented dimensions of its quality and potential.

An innovative scientific study published in the Journal of Dairy Science (Mangione et al., 2025) offers the first detailed and specific information on how seasonal variations in feeding systems, particularly Pasture, drastically affect the qualitative characteristics of cow's ricotta produced in semi-extensive Sicilian farms. This research provides the first comprehensive data comparing pasture season (PS) ricotta with dry season (DS) ricotta.

Through an in-depth analysis of fatty acid profiles, of the carotenoid and vitamin content, of the antioxidant capacity, of the volatile organic compounds (VOC) and color, the study provides solid evidence. As detailed in this text, the specific results highlight the significant potential of ricotta obtained from pasture-raised animals as a nutrient-rich food with superior nutritional and sensory attributes, critically informing discussions about product quality, consumer health benefits, and unlocking new market opportunities for this regional specialty.

The importance of ricotta

The Ricotta represents a pillar of  sustainable dairy production: transforming the whey – a by-product of cheese production – into a valuable food, perfectly embodies the principles of the circular economy.

Unlike traditional cheeses obtained from casein, ricotta is produced through the denaturation and aggregation of  whey proteins by heat and acid. This characterizes it nutritionally for:

• greater protein bioavailability e
• lower fat content compared to many other cheeses (Mangione et al., 2025).

The Sicily is one of the largest producers of ricotta in Italy, with an estimated annual average of over 1,300 tons.

Size, trends, and opportunities of the global ricotta market

Verified Market Reports (2025) estimates that the  global ricotta market was worth 1.85 billion dollars in 2022, with projected growth to 2.70 billion dollars by 2030, representing a CAGR of 5.3% from 2024 to 2030. This trend is mainly driven by the growing consumer demand for traditional and artisanal foods, with the delicate flavor and versatility of ricotta gaining popularity in various cuisines around the world. North America and Europe represent the main markets, with Italy maintaining its position as a primary producer thanks to its deep culinary tradition.

Consumer preferences are increasingly shifting towards organic and natural options, with significant demand for ricotta variants  low-fat and lactose-free that meet dietary restrictions and health-conscious lifestyles. The market presents lucrative opportunities forproduct innovation, including flavored or ready-to-eat ricotta varieties, while the  e-commerce platforms have emerged as important distribution channels for market expansion.

The main regions in the global ricotta market include North America (USA, Canada and Mexico), Europe (Germany, United Kingdom, France, Italy, Russia, Turkey), Asia-Pacific (China, Japan, Korea, India, Australia, Indonesia, Thailand, Philippines, Malaysia and Vietnam), South America (Brazil, Argentina, Colombia) and Middle East and Africa (Saudi Arabia, United Arab Emirates, Egypt, Nigeria and South Africa). The Asia-Pacific region is expected to be a key growth driver, potentially accounting for more than 35% of total revenue growth by 2030 (Verified Market Reports, 2025).

Research Method

The study by Mangione and colleagues (2025) was conducted by selecting five dairy companies located inarea of Ragusa  of southern Sicily. These companies operated with  semi-extensive systems, combining grazing with supplementary feeding from autumn to spring. The experiment was conducted in two different seasons:

• dry season (DS) – October 2023: when the animals were fed inside the barn;
• grazing season (PS) – February 2024: when the animals grazed on green forage.

Each company was visited three times per season to collect samples of feed, cow's milk, whey, and ricotta for subsequent analyses. The research team examined:

• fatty acid composition;
• carotenoid and vitamin content;
• color properties;
• volatile organic compounds;
• antioxidant capacity.

Main results

Fatty acid profile

The study revealed significant improvements in the nutritional quality of ricotta from the grazing season (PS) compared to samples from the dry season (DS), particularly in fatty acid composition.

The PS ricotta contained concentrations 45% higher By conjugated linoleic acid (CLA), 17% more By total polyunsaturated fatty acids (PUFA), and increased levels of beneficial  monounsaturated fatty acids (MUFA). Additionally, PS samples showed reduced indices of  atherogenicity (-10%) e thrombogenicity (-16%), suggesting a potential improvement in cardiovascular health (Mangione et al., 2025).

The CLA has been widely studied for its health benefits, particularly regarding cholesterol management. Research by Derakhshande-Rishehri et al. (2015) found that CLA supplementation can significantly increase levels of  high-density lipoprotein cholesterol (HDL-C) while reducing triglycerides. Similarly, a meta-analysis conducted by Fuke and Nornberg (2017) showed that CLA consumption was associated with better HDL:LDL cholesterol ratios, potentially reducing the risk of cardiovascular diseases.

The improved fatty acid profile of PS ricotta can be attributed to the diet based on grazing dairy cows. As explained by Alothman et al. (2019), fresh pasture is rich in polyunsaturated fatty acids that undergo biohydrogenation in the rumen, leading to an increase in CLA content and beneficial fatty acids in milk and derived dairy products, even after high-temperature processing during ricotta production.

Carotenoid content and color

Ricotta obtained from pasture animals (PS) showed a  more intense yellow color directly correlated with increased levels of  β-carotene compared to that of the dry season (DS) (5.04 vs. 0.73 mg/g, respectively). This distinctive yellow coloration is the result of carotenoids present in the  green forage ingested by ruminants.

The study found that both yellow color and β-carotene content could serve as potential  biomarkers for dairy products derived from pasture-based feeding systems. β-carotene in PS ricotta offers numerous health benefits to humans, including serving as a precursor of  vitamin A and providing  antioxidant properties.

Vitamins and antioxidants

Ricotta from the pasture season contained higher levels of  fat-soluble vitamins, particularly  retinol e α-tocopherol, which are crucial for improving human health:

• The retinol is vital for development and optimal immune system function;
• theα-tocopherol is important for preventing oxidation of lipids and cholesterol.

These fat-soluble vitamins have shown substantial resistance to temperature effects, maintaining their protective properties throughout the cheese production process and storage.

volatile organic compounds

The analysis of volatile organic compounds revealed different profiles between ricotta samples from the pasture season and the dry season. PS ricotta showed significantly higher concentrations of esenal, a compound with a characteristic fresh and green aroma reminiscent of freshly cut grass. Furthermore, limonene (a cyclic monoterpene with a fresh citrus aroma) and undecane were exclusive to PS ricotta.

These compounds contribute to the better aromatic profile of ricotta obtained from grazing animals. Previous sensory analyses had already found that pasture-based ricotta has a stronger vegetal smell and aroma compared to DS products.

Nutritional and market implications

The results of this study have substantial practical applications for  breeders, cheese producers and marketing staff. Demonstrating the potential nutritional and sensory benefits of ricotta obtained from grazing animals, this research provides a scientific basis for  product differentiation in premium markets.

For ricotta, there could be  additional market opportunities for breeders and producers who produce  pasture-based dairy products. The extraordinary properties of pasture-based ricotta, if properly promoted, could become an important marketing strategy for enhancing this dairy product, providing added value and market opportunities.

From consumer point of view, pasture-based ricotta offers several advantages:

• improved fatty acid composition with more beneficial fats;
• lower atherogenic and thrombogenic indices;
• increased bioactive compounds including β-carotene and vitamins;
• distinctive flavor and color characteristics.

These attributes position ricotta obtained from grazing animals as a dairy product with improved nutritional characteristics that have potential health benefits, supporting marketing claims for dairy products  natural  e nutrient-rich.

Buyers' tips

The international buyers  looking for authentic high-quality ricotta can count on the support of  GIFT (Great Italian Food Trade) expert team to identify reliable suppliers, both from Sicily and other Italian regions.

The GIFT team guarantees the  full authenticity, sustainability, fairness, and traceability of the products, with a particular preference for  organic production.

Through a consolidated network of contacts with the best artisanal and industrial producers, GIFT assists importers and distributors in the  selection of ricottas that meet the  highest quality standards facilitating direct and advantageous commercial relationships between producers and international markets.

Conclusion

This comprehensive study demonstrates that seasonal variations associated with different feeding management systems significantly influence ricotta quality. Ricotta obtained from grazing animals showed  improved nutritional profiles with higher levels of beneficial fatty acids, increased carotenoid and vitamin content, and distinct volatile compound profiles that enhance sensory attributes.

Research highlights the potential of ricotta obtained from grazing animals to be positioned as a  premium dairy product, focused on health. Further research is suggested to examine the long-term effects of storage on the nutritional stability of PS ricotta, as well as consumer sensory preferences and willingness to pay for dairy products obtained from grazing animals.

Dario Dongo

Cover image courtesy of GIFT (Great Italian Food Trade), photo by Paolo Caruso

References

• Alothman, M., Hogan, S. A., Hennessy, D., Dillon, P., Kilcawley, K. N., O’Donovan, M., Tobin, J., Fenelon, M. A., & O’Callaghan, T. F. (2019). The “grass-fed” milk story: Understanding the impact of pasture feeding on the composition and quality of bovine milk. Foods, 8(8), 350. https://doi.org/10.3390/foods8080350
• Derakhshande-Rishehri, S. M., Mansourian, M., Kelishadi, R., & Heidari-Beni, M. (2015). Association of foods enriched in conjugated linoleic acid (CLA) and CLA supplements with lipid profile in human studies: A systematic review and meta-analysis.  Public Health Nutrition, 18(11), 2041-2054.  https://doi.org/10.1017/S1368980014002262
• Fuke, G., & Nornberg, J. L. (2017). Systematic evaluation on the effectiveness of conjugated linoleic acid in human health.  Critical Reviews in Food Science and Nutrition, 57(1), 1-7.  https://doi.org/10.1080/10408398.2012.716800
• Mangione, G., Musati, M., Caccamo, M., Bertino, A., Mangano, F., Cannone, M. S., Luciano, G., Priolo, A., & Natalello, A. (2025). Ricotta cheese quality as affected by season.  Journal of Dairy Science. https://doi.org/10.3168/jds.2025-26448
• Verified Market Reports. (2025, February). Ricotta whey cheese market size, insights, SWOT & competitive growth 2033.  Verified Market Reports. https://tinyurl.com/mr2v4z98