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A comparison between mozzarella with whey starter and mozzarella with citric acid

u.stampa — Tue, 23 Feb 2016 15:16:13 +0000

Mozzarella with whey starter and mozzarella with citric acid: what are the differences?

Caseificio Curci describes the two products, taking into account sensory, nutritional, food and related to consumer health parameters. The mozzarella with whey starter by Caseificio Curci is characterized by the total respect of the traditional processing technique, based on fermentation by dairy bacteria. The mozzarella with citric acid, instead, is made by adding a technological adjuvant, in order to reduce the times and costs of production.

A major distinction between the two types of mozzarella consists precisely in taste. The mozzarella with citric acid has a bland taste, emphasized only by the addition of salt, due to its working process and the lack of fermentation activity.

The mozzarella with whey starter by Caseificio Curci instead has a stronger and aromatic taste. It thus generally requires less addition of salt. From a nutritional point of view, the natural whey product has a relative value of lactose of 0.5 g %, while in a citric acid mozzarella it is equal to or greater than 1%.

After about three days from its production, the lactose value in the mozzarella with whey starter tends to decrease, falling to 0.2 g %. It appears, therefore, obvious that intolerant subjects can safely consume this product, especially when there is a low or medium-high intolerance. Where, however, the disorder appears in a more acute form, the problems related to the consumption of this product are reduced.

Moreover, from the point of view of food security, the mozzarella with whey starter is a guarantee of healthiness and genuine raw materials. In fact, the presence of lactic acid bacteria requires the absolute absence of poisons or contaminants, which may negatively affect the fermentation, and the consequent realization of the product. Caseificio Curci can boast the mozzarella with whey starter among its strengths, as recognized by the certificate of excellence achieved by its careful production. Therefore, Caseificio Curci has made a quality choice, opting for a more intense flavor and unquestionable safe raw materials, in spite of more intensive production, but lower quality. This is a tasty, healthy and better return to the past and tradition.

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Caseificiocurci.it, the English version is online

u.stampa — Tue, 26 Jan 2016 14:57:40 +0000

News, updates and products beyond Italy. Caseificio Curci chose to talk about itself in English too, to let its products spread without territorial limits.

The website, designed and created by Evolware, is now available in English. The dairy company from Gioia del Colle decided to present and export its products and, above all, express its values. Its strength points are the respect for tradition and craftsmanship and the meticulous selection of raw materials, first of all the local milk, the most natural and, therefore, precious. In this way, Caseificio Curci perfectly combines research and innovation, producing very tasty products. Visit our website: http://caseificiocurci.it/language/en/.

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We are online with a new website

u.stampa — Mon, 07 Dec 2015 17:50:40 +0000

The colours, pictures and, with a little effort of imagination towards the taste, the flavours of our tradition. These are the elements that characterize our new website, created by Evolware, the software house from Gioia del Colle. Online from today, 7^th December, our new website has been designed to shape our care and our dedication to high quality, as it has been passed down over the years. We would like to show you the different stages of production, the attention of the hands giving life to our products and the variety of our offer. Many photos, accompanied by the description of our history and the certification of quality received for our mozzarella with natural whey. Without forgetting the news about our main activities and the dairy industry in general, our reference contacts and the new “English version” to satisfy the many requests of our foreign customers. In short, in our new website you can find all the elements of our “mission” of production of tasty and high quality products, like the ones that made famous Gioia del Colle for its dairy products and for its mozzarella. We are waiting for you!

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Teresa Curci hosted by ArsVivens and Alessandro Feroldi

u.stampa — Sat, 24 Oct 2015 16:49:26 +0000

An interesting meeting, focused on woman as a role and key figure in history, society and in actual contexts, will take place on Sunday 25^th October at Hotel Svevo in Gioia del Colle, starting from 18. The launching pad of this event is the presentation of the latest literary effort by Alessandro Feroldi, a famous journalist and writer, employed by RAI and collaborator of numerous important newspapers, like “La Gazzetta del Mezzogiorno”. In his book, “Le spie dell’imperatore”, a story about the journey to Jerusalem of Frederick Barbarossa, some events make the presence of two beautiful and important women particularly central and perhaps decisive in his pathway. This is the starting point of reflection for the meeting. Caseificio Curci is pleased to announce that our owner, Teresa Curci, was invited to the event, as high representative of the female gender for her merits and for her social role within the community of Gioia del Colle. A choice that gives prestige to the path followed for years by Caseificio Curci. Together with her, Angela Schena (Schena Editore), Paola Natalicchio (Mayor of Molfetta), Isa Maggio (educator, musician), Monica Marulli (athlete), Alessia Paradise (artist) and Tiziana Disabato (guest of honor) will take part in the event. The meeting will be moderated by the journalist Nadia Pavoncelli and the writer and artist Francesco Canale, assisted by the musical interludes by Alessio Giove on accordion and Ada D’Aiuto readings. The event, with free admission, was organized by Anna Pontrandolfo with the support of Schena Editore, the association “L’Aquilone Onlus” and by the cultural association ArsVivens, media partner of Gioia News event. After the meeting, you can enjoy the aperitif-dinner at the disposal of guests and audience.

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