|Caciotta of cow-buffalo is a cheese of half-done dough; it is got
coagulating the milk at the temperature of about 35°C., with a liquid rennet.
The cheese is subjected to a manual pressing in suitable moulds, with a characteristic technique.
||Milk of Cow-buffalo
|Shape: it depends on the drip: usually the sizes
are of 115 g., 250 g., 500 g.
|FAT on the dry substance
|not inferior to 48%|
|Chemical composition and energetic value in 100 grams of product
|Water 55 g.,
Proteins 17,5 g.,
Fats(lipids) 21,5 g.,
Glucides 4,8 g.,
Iron 0,3 mg.,
Calcium 425 mg.,
Phosphorus 257 mg.,
Value Energetic 261 Kcal.
|It is indicated on the wrapping with the wording BEST BEFORE.
Usually 30 days after the day of production, for the green cheese.
When it is salted and on its way to the seasoning, can reach a year and more.
|Modality of maintenance
|| to preserve at +4° C.
|Modality of consummation
|| to consume from +15° C. to +18° C.