Provola di latte di Bufala Caseificio Aversano
Buffalo milk smoked Provola
The smoked provola is a speciality produced in the Campania region and particularly in the areas of the Volturno valley, the Sorrento peninsula, Vallo Di Diano, Irpinia, Sannio, Matese. It is a cheese which shares with the mozzarella the antiquity of origin and the production techniques that are , among other things, very similar. The provola is obtained from the processing of raw buffalo milk and the origin of its name derives precisely from the fact that it was a proof ( in Italian “prova”) or a sample that was dipped in boiling water in order to determine whether the curd was ready for spinning. Unlike the mozzarella , doesn't necessarily have to be eaten fresh but it can be stored for a longer time . At the end of the processing , the provola provides a longer spinning time than the mozzarella , to get a more consistent paste , then it's placed in a closed environment in contact with smoke arising from wet straw burned for few minutes so that it acquires a taste , a colour and a typical aroma of smoke.
- Buffalo Milk from Campania
- Rennet
- Salt
- Wheat Straw for smoking processes
Packaging Type
- Weight Piece 250g, 500g
- Single packs 250g, 500g
Envelope wrapped with Liquid Control and Warranty Seal.
Product Presentation
- Crust: Absent
- Pasta: Compact, milky texture
- Flavor: Characteristic
- Odor: Typical aromatic
- Color: Golden yellow tending to brown
- Consistency: Compact, elastic
Requisiti Fisico-Chimici
Valori medi ± Tolleranza
- Umidità % 60.0 ± 2.0
- Residuo Secco % 40.0 ± 2.0
- Grasso stq % 23.0 ± 2.0
- Grasso ss % 57.5 ± 2.0
- Proteine: (N x 6,38)n % 15.0 ± 2.0
- Sale: (Na CI) % 0.8 ± 0.3
Requisiti Nutrizionali
Valori medi calcolati su cento grammi di prodotto edibile.
- Valore Energetico: 278 kcal / 1146 kj
- Proteine: 17,0
- Carboidrati: 0,80 g di cui zuccheri 0,80 g
- Grassi: 23,0 g di cui Acidi Grassi Saturi 16,00 g
- Sale: 0,8 g
Requisiti Microbiologici
U.M. Valori obiettivo Valori di rifiuto
- E.Coli ufc/g < 10 >100
- Staphilococcus aureus ufc/g < 10 >100
- salmonella spp ufc/25g assente presente
- Listeria monocytogenes ufc/25g assente presente
~ in 5 unità campionarie
- Inhibitory substances: Absent
- Pesticide residues: Less than the directive
CEE 86/363 recepita con OM del 18/07/90
CEE 93/57 recepita con OM del 03/05/94 - Residues of veterinary medicinal products: Below the limits of the regulation CEE 2377/90 and subsequent updates
- Heavy metals: Below the limits of the regulation CEE 1881/06 and subsequent updates
Pb (mg/Kg)
Aflatossina M1 (ng/Kg)
Dir. CE 89/2003, 142/2006, 68/2007 Milk and derivatives
- Minimum durability: 15 days from date of production
- Storage temperature: Between 0 and + 4 ° C