RICOTTA of COW-BUFFALO
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Ricotta of Cow-buffalo

TYPE
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.
INGREDIENTS Whey of Cow-buffalo and Milk of Cow-buffalo
CHARACTERISTICS
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 hygienic-sanitary character. (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.
EXPIRATION
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.

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