Page 637 - 2018 - Fiches Techniques - IT FRANCE v2

SCHEDA TECNICA DI PRODOTTO
Rev. 3 DEL 20/10/2015

DESCRIPTIVE PARAMETERS

DEFINITION: Mozzarella di Bufala Campana D.o.p.

DESIGNATION: Fresh stretched curd cheese

INGREDIENTS: Buffalo milk, rennet and salt

STORAGE: 0° C to 10° C

EXPIRY DATE: 20 or 30 days from the production date (according to the choices of the customer)

CONSUMPTION TIP: Immerse the packet in lukewarm water 5 minutes before consumption.

BATCH PRODUCTION: YYMMDD

PRODUCTION TECHNOLOGY: Rennet coagulation with whey through the heating of the milk at around 33/39 °C,
cutting of the curd and maturation for around 5 hours, manual or mechanical spinning with water at around 95°C,
manual or mechanical moulding, firming, salting, packaging and distribution

SHAPE: Spherical

EXTERNAL APPEARANCE: Soft skin with a smooth and uniform surface, thin layers of curd, slightly elastic 10 hours after
processing, free of defects such as holes, slight presence of white whey liquid when cut.

FLAVOUR: Tangy and pleasantly acidic (characteristic)

COLOUR: White

AROMA: Fragrant, delicate and slightly acidic (characteristic)

CHEMICAL PHYSICAL AND MICROBIOLOGICAL PARAMETERS

PH: 5.10 / 5.60

HUMIDITY: 54 / 65%

DRY MATTER FAT CONTENT: 58 / 62%

DRY MATTER: 41/47%

ESCHERICHIA COLI: <100 ufc/g

COAGULASE-POSITIVE STAPHYLOCOCCI: <100 ufc/g

LISTERIA MONOCYTOGENES: absent /25g

SALMONELLA SPP: absent /25g

San Salvatore Srl
Registered Office: Via Cila, 3 – 81016 – Piedimonte M. – CE
Plant: Via Pantani, 12 – 81051 – Pietramelara – CE
TEL. 0823986614 / 0823986822 – FAX. 0823987805