Ricotta (Italian pronunciation: [riˈkɔtta]) is an Italian dairy product made from sheep (or cow, goat, buffalo) milk whey left over from the production of cheese. Although typically referred to as ricotta cheese, ricotta is not properly a cheese because it is not produced by coagulation of casein. Rather it is made by coagulating other milk protein, notably albumin and globulin, left over in the whey that separates from the milk during the production of cheese. In fact, ricotta is safely eaten by individuals with casein intolerance.