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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