At the age of 60 days they were weaned. A few problems occured at the first calvings, very likely due to the fat buffalo syndrome which caused pernicious parturitions, feet tumefaction and incidence of uterine and vaginal prolapses. A dramatic correction in the diet was done after the visit of Mr. Alfonso Cutillo, a buffalo owner of Caserta, Italy, who assisted in modifying the composition of the ration and guiding the manufacturing of mozzarella cheese. The milking parlour is new. Buffaloes are milked first, then the Holstein cows.
Buffalo milk is kept separate and sent to the dairy plant.
The dairy plant is at present processing 200 liters buffalo milk every day. During the remaining 4 days of the week, only 100 liters buffalo milk are processed into mozzarella. From the remaining 100 liters, cream is taken and sold in plastic containers of 300 or 500 grams weight. Average yield is 20-24 kg cheese out of 100 kg milk. Assistance to the farm is offered by a veterinarian, a nutritionist from the feeding center and an extensionist in dairy management.