Manufacture of Muscel, a new type of an enriched Dalia caciocavallo cheese [Romania]

Dumitrescu, M.; Pesici, A.; Cirstean, V.; Mavromati, E.; Ciuperca, C.

Manufacture of Muscel, a new type of an enriched Dalia caciocavallo cheese [Romania]

1987

Dumitrescu, M. | Pesici, A. | Cirstean, V. | Mavromati, E. | Ciuperca, C.

The processing technology of a new type of cow milk caciocavallo cheese registered as "Muscel" caciocavallo is presented. The new type of caciocavallo has the following main physical-chemical characteristics: -50% fat/dry matter; -43% moisture; -2,5% salt; -min. 20% protein. "Muscel" caciocavallo is a very fat product representing a good source of nutritive substances with a high biologic value resulting from its balanced composition. The new "Muscel" caciocavallo secures an improved efficiency of milk comparable with that of "Dalia" caciocavallo

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AGROVOC Keywords

composition lait de vache leche de vaca queso duro valeur nutritive valor nutritivo

Bibliographic information

Published in

Lucrari de Cercetare ale Institutului de Chimie Alimentara (Romania)

Volume 15

Pagination

pp. 53-60

Other Subjects

Technologie fromagere; Propiedades fisico-quimicas; Rumania/ metodos; Roumanie/ methode; Fabricacion del queso; Propriete physico-chimique; Composicion; Fromage a pate dure

Language

Romanian; Moldavian; Moldovan

Note

ref.; Summaries (En, Fr, De, Ru)

Type

Summary

In AGRIS since: 1989-08-15

Format: AGRIS AP

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This bibliographic record has been provided by National Research and Development Institute for Soil Science, Agrochemistry and Environment Protection

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Manufacture of Muscel, a new type of an enriched Dalia caciocavallo cheese [Romania]

1987

AGROVOC Keywords

Bibliographic information