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Seasoned Ricotta of Cow-buffalo

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.
Buttermilk curd of cow-buffalo is put to drip for 8 days, and it is strewn slightly with thin salt and it is suitably seasoned in places suitable for the purpose; so, it becomes seasoned buttermilk curd which can be consumed whether as hors-d'oeuvre, or grated on various kinds of pasta. It is prepared taking away air, and it may last about 90 days from the preparation maintained at +4 C.
Whey of cow-buffalo and Milk of cow-buffalo
Shape: it has a classical conic shape with size of about g. 400.
FAT on the dry substance and maximum humidity
The requisites prescribed for the cheese (percentages of fat subject and of damp)are not applicable to buttermilk curd, for which doesn't exist a suitable normative discipline, apart from the general disposition of hygienic-sanitary character. (Cass., sez. VI, 12 marzo 1971. N. 316/R, ric. P.M.)
Chemical composition and energetic value in 100 grams of product
Water 40 g., Proteins 2,2 g., Fats(lipids 8 g., Glucides 3,5 g., traces of Iron, Calcium 200 mg., Phosphorus 115 mg., Energetic Value 200 Kcal.
It is indicated on the wrapping with the wording BEST BEFORE. it may last some months.
Modality of maintenance to preserve at +4 C.
Modality of consummation to consume from +15 C. to +18 C.

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