Generality
The term mozzarella is rooted in the word "mozza", which means "provola"; in fact, originally it was nothing more than a derivative of the preparation of provola.
In the beginning, the buffalo mozzarella was a decidedly discredited food, due to the difficulties of conservation and marketing, induced by the peculiar freshness of the product, which limited its diffusion and consumption to a few tasters.
Organoleptic characteristics
Form
The buffalo mozzarella can be roundish or "braided", also called knot; depending on the shape, the size varies from 10 to 800g, but the most widely marketed product has a weight of 100-250g; locally (central-southern Italy - Lazio, Campania, Puglia and Molise) 800g formats are also widespread.
Consistency
The buffalo mozzarella is "white porcelain" color. To the touch, the texture seems soft and characterized by a thin “skin”, thicker than the other fresh cow's cheeses, but still less than a millimeter in thickness; when cut, it releases abundant serosity.
During production, the spinning of the curd causes a thickening of the milk protein, giving an elastic but non-rubbery structure to the finished product.
maturation
It is important to specify that the buffalo mozzarella matures even after the end of its production, due to the enzymatic action and osmotic phenomena between the cheese and the governing liquid; in fact, over time, the buffalo mozzarella pasta loses its consistency and becomes more melting. There is no long maturation and the maximum humidity limit for buffalo mozzarella is 65%.
Video Recipe - Discover all the steps to make homemade mozzarella
Nutritional values
Nutritional composition of buffalo mozzarella:
Bibliographic source: "Food Composition Tables"
For 100g of edible portion, the buffalo mozzarella provides:
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