|Buttermilk curd of cow-buffalo doesn't derive from the working of the curd of milk,
but it constitutes the product of the biochemical transformation of the whey,
through a double cooking.
||Whey of Cow-buffalo and Milk of Cow-buffalo
|Shape:it depends on the drip:
usually the sizes are of 115 g., 250 g., 500 g., 900 g. called conic,
and of 1500 g. called ROMAN.
|FAT on the dry substance and maximum Damp
|The requisites prescribed for the cheese (percentages of fat subject
and of damp) are not applicable to the buttermilk curd,for which doesn't exist a suitable
normative discipline, apart from the general disposition of
(Cass., sez.VI, 12 March 1971. N. 316/ R, ric. P.M.)|
|Chemical composition and energetic value in 100 grams of product
|Water 79 g.,
Proteins 2,2 g.,
Fats(lipids) 8 g.,
Glucides 3,5 g.,
traces of Iron,
Calcium 200 mg.,
Phosphorus 115 mg.,
Energetic Value 170 Kcal.
|It is indicated on the wrapping with the wording BEST BEFORE.
Usually 8 days after the day of production.
|Modality of maintenance
||to preserve at +4° C.
|Modality of consummation
||to consume from +15° C. to +18° C.