NEW - BUFFALO CURD
 
ONLY MILK'S italian curd is specifically
    produced to be transformed into italian mozzarella, whereas the
    exported product principally performs the task of milk conservation,
    infact they are utilised to be mixed, obtaining a product of
    industrial quality.

    Whereas with the ONLY MILK curd one obtains real italian mozzarella
    with superb craftsmanship.

    


    


    
 

    
The industial curd produced abroad
    has based on data supplied by various italian creameries who
    use the aforementioned curd, a coefficient of between 0.91 and
    0.96.

    

      

        

        Coefficient 
 
        

        Kg of mozzarella x 100 Kg of curd 
 
      
      

        

        
 
        0.91
        

        
91
      
      

        

        
 0.96
        

        
96
      
      

        

        
 1
        

        
100  
      
    


    
Only Milk Italian
    Curd


    
Our curd is a "live product".
    This means that during the spinning it is able to absorb a certain
    quantity of water that influences the yield of the production
    process. With regard to the yield, the product has an influence
    besides the correct maturation of the curd, the spinning technique,and
    the time of year in which the curd comes, based on the different
    relationship of fats and proteins present in the milk, which
    varies from winter to summer.

    From our experience using the ONLY MILK curd it emerges
    that the coefficients of production vary from 1.1 to 1.2, influencing
    considerably the costs of production.

    


    

      

        

        Coefficient 
 
        

        Kg di mozzarelle x 100 Kg di cagliata 
 
      
      

        

        
 1.10
        

        
110
      
      

        

        
 1.20
        

        
120
      
    


    
The transformation coefficient
    influences greatly the calculation of costs of production of
    the mozzarella.

    


    
TECHNICAL CARD


    

      
Product:
       
      

        

         Name
        of product sold:
 
        

         Milk curd
 
      
      

        

         Name of idea:
 
        

         ONLY MILK curd
 
      
    


    

      
Ingredients:
       
      

        

         Pasteurised
        cow milk curd, salt rennet and milk ferments
 
      
    


    

      
Expiry:
       
      

        

         20
        days from the date of production.
 
      
    


    

      
Conservation:
       
      

        

         Refrigerated
        at 0 to +4 degrees Celsius
 
      
    


    

      
Characteristics:
       
      

        

         Product
        subject to natural weight loss
 
      
    


    

      
Form:
       
      

        

        Rectangular blocks
 
      
    


    

      
Packaging:
       
      

        

        15 Kg vacuum-pack
 
      
    


    

      
Organic characteristics:
       
      

        

         Colour
 
        

         straw white
 
      
      

        

         Odour
 
        

         pleasant
 
      
      

        

         Flavour
 
        

         sweet
 
      
    


    

      
Chemical test ( av. Value +/- 1%):
       
      

        

         Hunidity 102°C:
 
        

         52,82%
 
      
      

        

         Fat tq:
 
        

         21,62%
 
      
      

        

         Fat ss:
 
        

         47,00%
 
      
    


    

      
Microbiological
tests:
       
      

        

         CBT:
 
        

        
 -
        

         UFC/gr
 
      
      

        

         Coliformi totals:
 
        

        
 <
        1.000
        

         UFC/gr
 
      
      

        

         Coliformi faecal:
 
        

        
 < 100
        

         UFC/gr
 
      
      

        

         Stafilococchi aurei
 
        

        
 negative
        

         UFC/gr
 
      
      

        

         Salmonella
 
        

        
 negative
        

         UFC/25gr
 
      
      

        

         Listeria monoc.qualit.:
 
        

        
 negative
        

         UFC/25gr
 
      
      

        

         Yeasts and moulds
 
        

        
 max
        100
        

         UFC/gr
 
      
    


    

      
Nutritional value
per 100 grams:
       
      

        

         Protein:
 
        

         20 gr
 
      
      

        

         Carbohydrates:
 
        

         1 gr
 
      
      

        

         Fats:
 
        

         21 gr
 
      
      

        

         Kcal:
 
        

         273
 
      
      

        

         Kjcal:
 
        

         1.132