Turkey Creek Water Buffalo -
Breeding Information Buffalo
Heifers WB - Milking
translated from Italian
Ingredients: milk mozzarella.
Yield: With fresh buffalo milk with a
FAT 8.3% and 4.3% of proteins, you get an average of 24.6%. I.e. from the
processing of 1 quintal of buffalo milk gets over 24 Kg of mozzarella, against
13 Kg obtained an average of 1 quintal of milk. Buffalo milk yield is, in this
case, in excess of approximately 1.8 times that of cows ' milk. To get a pound
of mozzarella di bufala serve approximately 4 and a half litres of milk.
Since the milk of a (hoax) gets on average 12 liters of
milk a day is easy to calculate that every animal gives you the ability to
produce only 3 pounds of mozzarella.
Machining technology: The mozzarella
is a fresh cheese, soft, raw and packaged, "sheets"-overlapping thin
crust and precise. Mozzarella, cut into shapes of approximately .5 pound (and
this explains the name "mozzarella", from "Bob" meaning
cut), is today made in round shapes of different sizes, tidbits (with cream) or
tablet in braids. Its peculiarity lies in the technology of classical music. The
processing phases of mozzarella begin to pour the milk into a pot and bring him
to 35 degrees. At this point, joins the rennet to milk and let it sit for an
hour. The curd is then fragmented minutely and left to rise, then is poured into
boiling water (80 degrees) and made to spin. When spinning is a fair point, the
water takes the pasta filata cheese and "mozza" in the desired size.
Made the portions, these are passed in cold water and then let in brine. One
traditional scheme of machining of Mozzarella can articulate in two phases. In
the preparation of curd and ripening under serum until sufficient acidity to be
spinning. In the second, the curd acidified is spun because assume
characteristic structure filamentary tapes of mozzarella pasta filata. Forming,
salting and packaging of mozzarella di bufala complete the route.
Standardization of raw material:
to obtain a product with a constant organoleptic quality is essential in
standardizing the fat/protein ratio (G/P) in milk processing. In different
periods of lactation, are observed in buffalo milk fluctuations in fat while the
protein content remained relatively constant. The coagulation of milk is
preceded by the addition of sieroinnesto natural (also called "cizza")
obtained leaving acidify spontaneously at room temperature the serum of the
previous day's processing. Breaking the curd is usually manually with a ' wooden
' ruotolo (stick to which is attached a wooden disc with outer convex face) or
with a metallic spino is pushed until lumps caseating size 3-6 cm. Much care is
placed in the way of breaking the curd. Almost always involves breaking fat loss
in serum (up to 1%).
Maturation of the curd: after
breaking, the curd is left to acidify under serum. From the boiler coagulation,
is about 60% of serum and a part of this (about 5% of total serum) is heated and
added after about 5-10 minutes in boiler in order to maintain the temperature of
around 46° c. In the ciclo di lavorazione artigianale acidification lasts on
average 3-4 hours, however, are not rare workings where this technological phase
lasts up to 8 hours.
Spinning: This stage is one that
affects more on consistency of the finished product and yield of processing. It
is well known that the use of immature curds or sovrammature gives rise to
Mozzarella lacks consistency and low acidity and a decrease in yield of 2 -3
percentage points. In the practice of dairy, the cheesemaker establishes the
best time for the start of the spinning on the basis of an empirical test of
spinning. The essay is about melt in hot water 100 g of pulp which is
amalgamated with the help of a stick. Excess water is drained and noodles fused
is situated on the stick so that gravity tends to elongate. With your hands you
tend the paste merged that hangs from the stick and if it extends to about a
meter without breaking apart the dough is judged suitable for spinning. At the
end of the operation of spinning the dough assumes the filiform structure that
is the characteristic feature of the class of named pasta filata cheeses.
Forming: forming of the mozzarella is made manually by two
operators when one peels off ("mozza") with the thumb and forefinger
hand pieces of dough spun by a bulbous mass of approximately 3-4 Kg supported by
another operator. the product just format is dropped directly into tanks
containing cold water. After a stop at size variable in function, is transferred
to the brine. Some shapes, such as the traditional "Braid" are
obtained only by hand, deftly interweaving three elongated segments of dough
spun until the final form.
Salting: salting is carried out
usually by dipping the mozzarella in saline solutions in different
concentration, typically with a salt content that varies from 10 to 18%. The
term generally does not exceed 10 hours for the sizes of 400-500 grams. During
the tenure of mozzarella in brine, salt penetrates into it to spread. The speed
with which salt penetrates the mozzarella depends on the salt concentration of
the brine temperature and particularly the size of the form of mozzarella. At
the end of the stay in brine, mozzarella, salt is very rich in peripheral
regions, while already a few millimeters from the surface the salt content is
virtually nil. Once extracted from brine immersed in liquid concentration of
salt in mozzarella tends to re-equilibrate themselves. From the outer layers
where the concentration is very high, the salt migrates to the inner layers. As
a result of this process the salt concentration of the diffusing drops in the
outer layers of mozzarella and rises in those interior with tendency to conform.
Packing and storage: after the salting
mozzarella is preserved by keeping it immersed in a liquid. The liquid is
typically from "water spinning" which adds salt and serum diluted
acid. Alternatively used salt water adding citric acid or lactic acid. The
latter type of liquid is what is considered most appropriate to extend the
commercial life of the product, especially in winter. The liquid is a not
insignificant cost of production. The product's shelf life is closely linked to
the type of raw material used and processing technology. The product obtained
from raw milk and sieroinnesto natural preserves, immersed in liquid, for 3-4
days at a temperature of 10-15° C without losing its characteristics (outer
surface gloss, white color, shape ductile iron, soft and elastic, with the
presence of sierosità, the particular taste of fresh milk with wild tips). Over
that period the outer surface flakes, the paste loses its buttery consistency
and becomes completely losing the data structure overlapping sheets from
spinning, then eaten cooked và.
Protection of typical products:
The specification contained in PRESIDENTIAL DECREE 9/28/1979 provides for the
production of Buffalo Mozzarella the exclusive use of buffalo milk. In this way
remains ruled out a partial use of bovine milk. In that eventuality, Mozzarella
may not be named "Buffalo" and the bovine milk must be necessarily
included in the ingredients.
remind you that the mozzarella is a cool product, which should be consumed as
soon as possible. To enjoy the best mozzarella is advised to keep the product at
room temperature in liquid. After the third day, (or if the water temperature
should drop much below 22-23 degrees) if not yet consumed to taste the
mozzarella in its maximum expression, the expert recommended to soak the product
in hot water (35° -40°) for about eight to ten minutes before consumption.
From the fourth day the product can be put in the fridge and we recommend the
consumption by using it as an ingredient of high-quality prepared food.
White Cheese Recipe
The buffalo is a multipurpose animal. Not only is
it a better source of milk
than the cow, it also provides meat
as a natural source of energy.
Contact Information: by E-mail - TJ
- Postal Address :
- 419 Turkey Creek Lane
- Texarkana , Arkansas 71854 - USA
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