{"id":1501,"date":"2020-12-18T17:14:33","date_gmt":"2020-12-18T16:14:33","guid":{"rendered":"https:\/\/www.danielesciarotta.it\/?p=1501"},"modified":"2020-12-18T17:44:35","modified_gmt":"2020-12-18T16:44:35","slug":"jocca-mondelez","status":"publish","type":"post","link":"https:\/\/www.danielesciarotta.it\/en\/jocca-mondelez.html","title":{"rendered":"Jocca Mondel\u0113z"},"content":{"rendered":"<p><strong><em>Jocca <\/em><\/strong>is a flaked dairy product made from low-fat fresh cheese.<\/p>\n\n\n\n<p>Jocca was introduced in Italy in 1975. Owner Kraft Foods Inc founded in 1903 in Chicago, in Europe it is marketed by <em>Mondel\u0113z<\/em>.<\/p>\n\n\n\n<p><em>Mondel\u0113z<\/em>\u00a0International, Inc. is a United States multinational corporation active in the food sector, headquartered in Illinois.<\/p>\n\n\n\n<p>To get the <strong><em>Jocca<\/em><\/strong>, the skimmed and pasteurized milk is collected in the processing tanks where lactic ferments and rennet are added to obtain optimal coagulation. The milk thus processed is then cut into cubes which, kept stirred and suitably heated, contract until they take the form of soft flakes. Separately, a mixture of cream of milk and salt is prepared, which is brought to the right consistency thanks to the addition of carob seed flour (a natural thickener). The flakes and milk cream are mixed in the appropriate proportions and packaged in Jocca trays which are then kept at a refrigerated temperature to best preserve its characteristics and taste. Jocca is produced in the German plant of Mondel\u0113z International.<\/p>","protected":false},"excerpt":{"rendered":"<p>Jocca \u00e8 un latticino in fiocchi a base di formaggio fresco magro. Jocca \u00e8 stata introdotta in Italia nel 1975. Proprietaria la Kraft Foods Inc fondata nel 1903 a Chicago, in Europa viene commercializzata da Mondel\u0113z. Mondel\u0113z\u00a0International, Inc. \u00e8 una multinazionale degli Stati Uniti d&#8217;America attiva nel settore alimentare, con sede nell&#8217;Illinois. Per ottenere la [&hellip;]<\/p>","protected":false},"author":1,"featured_media":1506,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[166,1],"tags":[],"class_list":["post-1501","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gormaggio","category-senza-categoria"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.5 (Yoast SEO v26.5) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Jocca Mondel\u0113z - Daniele Sciarotta<\/title>\n<meta name=\"description\" content=\"Jocca \u00e8 un latticino in fiocchi a base di formaggio fresco magro. Jocca \u00e8 stata introdotta in Italia nel 1975.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.danielesciarotta.it\/en\/jocca-mondelez.html\/\" \/>\n<meta name=\"author\" content=\"Daniele Sciarotta\" \/>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Jocca Mondel\u0113z - Daniele Sciarotta","description":"Jocca is a flaked dairy product made from low-fat fresh cheese. Jocca was introduced in Italy in 1975.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.danielesciarotta.it\/en\/jocca-mondelez.html\/","author":"Daniele Sciarotta","schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"BreadcrumbList","@id":"https:\/\/www.danielesciarotta.it\/en\/jocca-mondelez.html#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.danielesciarotta.it\/en\/"},{"@type":"ListItem","position":2,"name":"Jocca Mondel\u0113z"}]}]}},"_links":{"self":[{"href":"https:\/\/www.danielesciarotta.it\/en\/wp-json\/wp\/v2\/posts\/1501","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.danielesciarotta.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.danielesciarotta.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.danielesciarotta.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.danielesciarotta.it\/en\/wp-json\/wp\/v2\/comments?post=1501"}],"version-history":[{"count":4,"href":"https:\/\/www.danielesciarotta.it\/en\/wp-json\/wp\/v2\/posts\/1501\/revisions"}],"predecessor-version":[{"id":1510,"href":"https:\/\/www.danielesciarotta.it\/en\/wp-json\/wp\/v2\/posts\/1501\/revisions\/1510"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.danielesciarotta.it\/en\/wp-json\/wp\/v2\/media\/1506"}],"wp:attachment":[{"href":"https:\/\/www.danielesciarotta.it\/en\/wp-json\/wp\/v2\/media?parent=1501"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.danielesciarotta.it\/en\/wp-json\/wp\/v2\/categories?post=1501"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.danielesciarotta.it\/en\/wp-json\/wp\/v2\/tags?post=1501"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}