|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.