Scheda Tecnica
Mozzarella Campana di Bufala DOP
PRODUCT DESCRIPTION
Bufala Mozzarella DOP from Campania
LOT
Numeric code of three digits corresponding to the progressive number of the day of the year
Ingredients
Buffalo milk
Natural grain serum
Rennet
salt
Nutritional values
Average nutritional values referring to 100g of product:
Energy value: KCal 278 / KJ 1154
Carbohydrates 0.8g (of which 0.7g sugar)
Protein 17.4g
Fat 23.0g
Salt 0,5g
Salt 0,5g
Organoleptic characteristics
COLOR: porcelain white
ODOR: sweet lactic fermentation
TASTE: pleasantly acidic, with a slight hint of musk
Physical characteristics
NET WEIGHT: a maximum error is tolerated according to the attached table i of Law no. 690
FORM: spheroidal
CONSISTENCY: soft, slightly elastic
APPEARANCE: smooth and glossy surface, with very thin crust
Allergens
Allergens: milk and derivatives
GMOs: Absent
Medium Chemical / Physical Characteristics of production
Parameters | Limits | Reference methodology |
fat matter t.q. | 22 % ± 2 | fil idf 152 a-1997 |
humidity | 60 % ± 2 | d.m.21-4-86 gu supp. ord. n. 229 2-10-86 |
fat matter s.s. | > 52% | uni iso 1735/94 par. 9.1 |
Microbiological characteristics of production
parameters | limits | Reference methodology | ||
coliformi totali | < 3000 ufc/g | anfor v 08-051; febbraio 1999 | ||
e. coli | < 100 ufc/g | anfor v 08-053; dicembre 1999 | ||
lieviti | < 5000 ufc/g | anfor v 08-058; novembre 1995 | ||
muffe | < 100 ufc/g | anfor v 08-058; novembre 1995 | ||
s. aureus | < 10 ufc/g | anfor v 08-57.2; novembre 1994 | ||
salmonella | ass./25 g | vidas slm- anfor routine | ||
l. monocytogenes | ass./25 g | vidas lmo – rapid l mono | ||
Production technology and process temperatures
phases | |
pasteurization | 72 °c per 15 “ |
coagulation with rennet and natural serum graft | 36 °c |
spinning | 85 ÷95 |
palletizing and storage in the cell | ≤ 4 °c |
cold chain distribution | ≤ 4 °c |