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Bocconcini of whole cow’s milk are also manufactured, where the higher liquid content, in comparison to standard mozzarella, lends them the soft consistency of fior di latte.
Bocconcini of whole cow’s milk are also manufactured, where the higher liquid content, in comparison to standard mozzarella, lends them the soft consistency of fior di latte.
Bocconcini can be bought at most Italian supermarkets and is often used in tomato, red onion and basil salads to accompany pasta.
Bocconcini can be bought at most Italian supermarkets and is often used in tomato, red onion and basil salads to accompany pasta.
[edit]References
== Types ==
== Types ==
{{nutritionalvalue | name=Mozzarella, whole cow's milk | kJ=1250 | protein=22 g | fat=22 g | carbs=2.2 g | fiber=1 g | sugars=1.0 g | right=1 | calcium_mg=500 | phosphorus_mg=350 | potassium_mg=80 | sodium_mg=630}}
{{nutritionalvalue | name=Mozzarella, whole cow's milk | kJ=1250 | protein=22 g | fat=22 g | carbs=2.2 g | fiber=1 g | sugars=1.0 g | right=1 | calcium_mg=500 | phosphorus_mg=350 | potassium_mg=80 | sodium_mg=630}}

Revision as of 16:43, 17 July 2012

Mozzarella
Mozzarella cheese
Country of originItaly
Region, towntraditionally Campania, Abruzzo, Molise and Puglia
Source of milkwater buffalo in Campania or cow's milk in Puglia
PasteurisedSometimes
TextureSemi-soft
Aging timeNone
CertificationMozzarella di Bufala Campana
STG and DOP 1996[1]
Related media on Commons

Mozzarella is an Italian Traditional Speciality Guaranteed (TSG)[2] food product. The term is used for several kinds of Italian cheeses that are made using spinning and then cutting (hence the name, as the Italian verb [mozzare] Error: {{Lang}}: text has italic markup (help) means "to cut"):

  • [Mozzarella di Bufala] Error: {{Lang}}: text has italic markup (help) (buffalo mozzarella), made from domesticated water buffalo milk
  • [mozzarella fior di latte] Error: {{Lang}}: text has italic markup (help), made from fresh pasteurized or unpasteurized cow's milk
  • low-moisture mozzarella, which is made from whole or part skimmed milk, and widely used in the food-service industry
  • [mozarella affumicata] Error: {{Lang}}: text has italic markup (help) (smoked mozzarella)

Fresh mozzarella is generally white, but may vary seasonally to slightly yellow depending on the animal's diet.[3] It is a semi-soft cheese. Due to its high moisture content, it is traditionally served the day after it is made,[4] but can be kept in brine for up to a week,[5] or longer when sold in vacuum-sealed packages. Low-moisture mozzarella can be kept refrigerated for up to a month,[6] though some shredded low-moisture mozzarella is sold with a shelf life of up to six months.[7] Mozzarella of several kinds are also used for most types of pizza and several pasta dishes, such as lasagna, or served with sliced tomatoes and basil in [insalata caprese] Error: {{Lang}}: text has italic markup (help). Bocconcini (Italian pronunciation: [ˌbokɔnˈtʃiːni]) (singular Bocconcino, [ˌbokɔnˈtʃiːno]) are small mozzarella cheeses the size of an egg. Like other mozzarellas, they are semi-soft, white and rindless unripened mild cheeses which originated in Napoli and were once made only from milk of water buffaloes. Nowadays they are usually made from a combination of water buffalo and cow's milk. Bocconcini are packaged in whey or water, have a spongy texture and absorb flavours. This cheese is described by its Italian name which means small mouthfuls. It is made in the pasta filata manner by dipping curds into hot whey, and kneading, pulling and stretching. Each cheese is about the size, shape and colour of a hardboiled egg: indeed an alternative name used is Uova di bufala, or “Buffalo eggs”. Baby ("bambini") bocconcini can also be purchased; these are a smaller version about the size of large grapes. Bocconcini of water buffalo’s milk are still produced in the provinces of Naples, Caserta and Salerno, as bocconcini alla panna di bufala, in a process which involves mixing freshly made Mozzarella di Bufala Campana DOP with fresh cream. A Bocconcino di Bufala Campana DOP is also made, which is simply Mozzarella di Bufala Campana DOP, produced in the egg-sized format. Bocconcini of whole cow’s milk are also manufactured, where the higher liquid content, in comparison to standard mozzarella, lends them the soft consistency of fior di latte. Bocconcini can be bought at most Italian supermarkets and is often used in tomato, red onion and basil salads to accompany pasta.

Types

Mozzarella, whole cow's milk
Nutritional value per 100 g (3.5 oz)
Energy1,250 kJ (300 kcal)
2.2 g
Sugars1.0 g
Dietary fiber1 g
22 g
22 g
Vitamins and minerals
MineralsQuantity
%DV†
Calcium
38%
500 mg
Phosphorus
28%
350 mg
Potassium
3%
80 mg
Sodium
27%
630 mg
†Percentages estimated using US recommendations for adults,[8] except for potassium, which is estimated based on expert recommendation from the National Academies.[9]

[Mozzarella di bufala campana] Error: {{Lang}}: text has italic markup (help) is a type of mozzarella made from the milk of water buffalo raised in designated areas of Lazio and Campania, Italy. Unlike other mozzarellas—50% of whose production derives from non-Italian and often semi-coagulated milk[10]—it holds the status of a protected designation of origin (PDO 1996) under the European Union.

[Fior di latte] Error: {{Lang}}: text has italic markup (help) (written also as one word) designates mozzarella made from cow (and not water buffalo) milk, which greatly lowers its cost. Outside Italy "mozzarella" not clearly labeled as deriving from water buffalo can be presumed to derive from cow milk.

Mozzarella is available fresh or partly dried. Fresh it is usually rolled into a ball of 80 to 100 grams (2.8 to 3.5 oz), or about 6 centimetres (2.4 in) in diameter, sometimes up to 1 kilogram (2.2 lb), or about 12 centimetres (4.7 in) diameter, and soaked in salt water (brine) or whey, sometimes with citric acid added. Partly dried (desiccated) its structure is more compact, and in this form it is often used to prepare dishes cooked in the oven, such as lasagna and pizza.

When twisted to form a plait mozzarella is called [treccia] Error: {{Lang}}: text has italic markup (help). Mozzarella is also available in smoked ([affumicata] Error: {{Lang}}: text has italic markup (help)) and reduced-moisture packaged varieties. "Stuffed mozzarella", a new trend as of 2006, may feature olives or cooked or raw ham, or small tomatoes ([pomodorini] Error: {{Lang}}: text has italic markup (help)).

Production

Mozzarella di bufala is traditionally produced solely from the milk of the domestic water buffalo. A whey starter is added from the previous batch that contains thermophilic bacteria, and the milk is left to ripen so the bacteria can multiply. Then, rennet is added to coagulate the milk. After coagulation, the curd is cut into large, 1"–2" pieces, and left to sit so the curds firm up in a process known as healing. After the curd heals, it is further cut into 3/8"–1/2" large pieces. The curds are stirred and heated to separate the curds from the whey. The whey is then drained from the curds and the curds are placed in a hoop to form a solid mass. The curd mass is left until the pH is at around 5.2–5.5, which is the point when the cheese can be stretched. The cheese is then stretched and kneaded to produce a delicate consistency—this process is generally known as pasta filata. According to the Mozzarella di Bufala trade association, "The cheese-maker kneads it with his hands, like a baker making bread, until he obtains a smooth, shiny paste, a strand of which he pulls out and lops off, forming the individual mozzarella." [11] It is then typically formed into ball shapes or in plait. In Italy, a "rubbery" consistency is generally considered not satisfactory; the cheese is expected to be softer.

Etymology

Mozzarella—which is derived from the Neapolitan dialect spoken in Campania—is the diminutive form of [mozza] Error: {{Lang}}: text has italic markup (help) ('"cut"), or [mozzare] Error: {{Lang}}: text has italic markup (help) ("to cut off") derived from the method of working.[12] Scamorza cheese is a close relative, which probably derives from [scamozzata] Error: {{Lang}}: text has italic markup (help) ("without a shirt"), with allusion to the fact that these cheeses have no hard surface covering typical of a dry cured cheese. In Italian, and in the English use of the word mozzarella, the vowel at the end of mozzarella is pronounced, despite some people incorrectly dropping the vowel, erroneously rendering the word "mozzarell".

The term mozzarella is first found definitively mentioned in 1570, cited in a cookbook by Bartolomeo Scappi, reading "milk cream, fresh butter, ricotta cheese, fresh mozzarella and milk".[13]

See also

References

  1. ^ Staff. "Banca Dati Prodotti DOP, IGP e STG". Ministero delle politiche agricole alimentari e forestali (in Italian). Archived from the original on 5 April 2008. Retrieved 1 April 2008.
  2. ^ Dossier number: IT/TSG/0007/0001, Official Journal C246, 24 August 1996; Official Journal L317, 26 November 1998. Published 24 August 1996. Registered 26 November 1998.
  3. ^ Lambert, Paula. "Mozzarella Cheese". Sally's Place. Media Holdings. Retrieved 1 April 2008.
  4. ^ Kotkin, Carole (2006). "Burrata mozzarella's creamy cousin makes a fresh impression". The Wine News Magazine. {{cite web}}: Unknown parameter |month= ignored (help); Unknown parameter |zaccessdate= ignored (help)
  5. ^ Staff. "Mozzarella". Healthnotes. PCC Natural Markets. Retrieved 1 April 2008.
  6. ^ Correll, John. "Chapter 8 – Cheese". The Original Encyclopizza: Pizza Ingredient Purchasing and Preparation. Fulfillment Press. ISBN 978-0-9820920-7-1. Retrieved 1 April 2008.
  7. ^ Staff. "Shreds: Mozzarella, Low Moisture, Part Skim, Shredded, 6 oz". Organic Valley. Retrieved 1 April 2008.
  8. ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 27 March 2024. Retrieved 28 March 2024.
  9. ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 9 May 2024. Retrieved 21 June 2024.
  10. ^ Fiore, Roberto (4 June 2009). "Fermiamo il formaggio Frankenstein". La Stampa (in Italian). Retrieved 1 April 2012.
  11. ^ Staff. "Campana Buffalo's Mozzarella Cheese". Mozzarella di Bufala Campana Trade Organization. Retrieved 8 May 2007.
  12. ^ Staff. "Mozzarella". Merriam-Webster Dictionary Online. Retrieved 1 April 2012.
  13. ^ Charter, David (29 March 2008). "Buffalo mozzarella in crisis after pollution fears at Italian farms". The Times. London. Retrieved 1 April 2008.(subscription required)
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