Valorificarea superioara a laptelui de bivolita prin fabricarea cascavalului.
1987
Chintescu G. | Volcovici M. | Laudoniu A. | Dobre I. | Ciupera C.
The possibility to achieve a new "cascaval" with a mixture of bufallo-cow milk is presented. The experimental process (based on Dobrogea "cascaval" technology) included the changes required by the specific characteristics of buffalo-cow milk. When tested in the market this "cascaval" was highly appreciated for its qualitative characteristics quite similar to those of Dobrogea "cascaval". As regards the chemical composition, the well ripened product had the following characteristics: -water, % max 43; -protein substances, % max22; -fat/dry matter, % max 50; -salt, % max. 3. The nutritive value of the new product has a high biological value resulting from a well ballanced content of aminoacidsand a good digestive and metabolic use. According to the positive results from both the qualitative and nutritive point of view, the new "cascaval" was registered under the name of Dacia "cascaval".
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