Fior di Latte by R.Borgacci

What's this

Fior di latte is a fresh cheese made from whole cow's milk with stringy paste.

The history of the flower of milk has rather ancient roots. A native of central-southern Italy, this fresh cheese is native to the area between the regions of Campania and Puglia.

From the nutritional point of view, the fior di latte belongs to the II fundamental group of foods - foods rich in proteins with high biological value, specific vitamins and minerals. It also has a significant content of cholesterol and saturated fats, while sodium has an acceptable concentration.

The fior di latte lends itself to consumption as a table cheese, in the role of an appetizer or a dish. It is also an ingredient widely used in various types of recipes, both for first courses and for second courses and unique dishes, in which it is dissolved.

Mozzarella VS Fior di Latte

According to the production disciplinary, the cheesemaking of this dairy product is identical to that of mozzarella. There are no substantial differences between the two products and both terms can be used as synonyms.

Buffalo mozzarella, on the other hand, must necessarily be specified as such. The latter and the fior di latte / mozzarella are distinguished, in fact, by the legislative framework: the buffalo mozzarella enjoys the PDO (Protected Designation of Origin), while the mozzarella or mozzarella is instead given the STG (Traditional Specialty guaranteed).

The most famous cooked preparation is that of the Neapolitan pizza, followed by mozzarella in carrozza, and the best known cold dish is the caprese - fior di latte with sliced ​​tomato, extra virgin olive oil and basil / oregano (often enriched with black olives, anchovies, capers); it also marries brilliantly with prosciutto.

Did you know that ...

Today, the most widely used fior di latte or mozzarella on pizza is "low humidity". Very different from the traditional version - in terms of taste and consistency - the latter has the advantage of not releasing large quantities of liquid during cooking. The lovers of mozzarella or fior di latte consider it a kind of "horrible surrogate".

It has a very short shelf life, a few days and strictly at refrigerator temperatures. Note : it must be emphasized that the mozzarella, like the buffalo mozzarella, must be kept inside the liquid and brought to room temperature only before consumption.

The fior di latte or mozzarella has the appearance of a sphere or similar to a cube, with variable dimensions; even the mini formats - "mozzarelline" - are very popular on the market, while the "treccia" and the "nodino" are more often used for buffalo mozzarella. The surface and the paste are creamy white. It has an elastic, tender and slightly filamentous consistency. Crust-free, it has an almost imperceptible outer skin - but more evident in buffalo mozzarella. The taste is sweet, never acid or bitter, and the taste and smell of milk.

Did you know that ...

Burrata is a dairy product apparently similar to the fior di latte but, chemically speaking, much more fat and caloric. The burrata was born from the need of the Apulian cheese makers to use the surplus of cream - or cream of milk - and to reuse the scraps of mozzarella or fior di latte processing; both of these ingredients make up the filling of the burrata.

The production of fior di latte is characterized - like few other cheeses such as provolone and scamorza - by the spinning phase. This, which has similar effects to pasteurization, is in charge of giving it the typical filamentous consistency. The curd can take place in different ways, with the use of synthetic rennet (citric acid), for the grafting process or also for the maturation of the natural bacterial flora. The mozzarella must be marketed in its own liquid.

Nutritional Properties

Nutritional properties of the mozzarella

The fior di latte is a real cheese; therefore it falls within the II fundamental group of foods - foods rich in proteins with high biological value, specific vitamins and minerals of milk and derivatives.

It has an energy supply and a medium level of fat. The calories are mainly supplied by triglycerides, followed by proteins and small amounts of carbohydrates - even if most of the carbohydrates contained in the milk is degraded into lactic acid by the bacterial flora that colonizes it. Fatty acids are predominantly saturated, peptides with a high biological value - that is they supply all the essential amino acids in the right proportions and quantities with respect to the human protein model - and soluble / simple carbohydrates - type lactose disaccharide.

The fior di latte does not contain fibers, while the level of cholesterol is all but negligible. The amount of histamine, which is formed by decarboxylation of the free form amino acid, is almost zero. Being a highly proteinic product, this cheese provides considerable amounts of phenylalanine amino acid. The level of purines is extremely low. It does not contain gluten.

The vitamin profile of the fior di latte is characterized above all by the abundance in riboflavin (vit B2) and retinol or equivalent (vitamin A and / or RAE). Many other water-soluble B-group vitamins such as thiamine (vit B1) and niacin (vit PP) are fairly concentrated.

As for minerals, on the other hand, the cheese shows significant concentrations of calcium and phosphorus; sodium chloride, although present, is not as high as can be seen in aged cheeses.

Diet

Milk flower in the diet

The fior di latte has a more than substantial energy contribution - above all for the notable presence of fat; it is a fresh cheese but can be considered lean. Due to the significant presence of water, it is less caloric than mature dairy products. Its relevance in the diet varies according to the nutritional status of the consumer. In weight-loss diet therapy against overweight - which must be low-calorie and normolipidic - the low-fat flower is undoubtedly more advisable than seasoned cheeses and, in general, fatty cheeses; this does not mean that it is necessary to adjust both the portion and the frequency of consumption.

The prevalence of saturated fatty acids on the unsaturated, associated with the relevant level of cholesterol, makes the flower of milk unsuitable or of little relevance in case of hypercholesterolemia. However, it is a more recommended alternative to mature and fat dairy products.

The fior di latte is an excellent source of essential amino acids, all contained in the high biological value proteins enclosed in it. It is therefore recommended in the various situations characterized by a greater dietary requirement for essential amino acids, such as: general malnutrition and defedamento, specific protein deficiency, chronic malabsorption (intestinal), increased metabolic needs: pregnancy, breastfeeding, extraordinarily intense and prolonged sports, etc. The use of fior di latte as a nutritional source of high biological value proteins / essential amino acids is however limited by its less desirable properties - see cholesterol and fats, most of which are saturated - which, in a balanced diet, require using portions of it and medium frequency consumption.

Lactose, present but not too abundant due to the lactic fermentation that occurs during production, can be annoying for hypersensitive individuals. Furthermore the presence - even limited - of histamine suggests to be cautious in the presence of specific intolerance. It has no negative implications for the diet of celiac, hyperuricemic and kidney stones (renal lithiasis) from uric acid. Being rich in phenylalanine, it must be taken in moderation in the case of phenylketonuria. It goes without saying that, being very rich in milk proteins, it should not be included in the allergic diet to these nutrients.

By virtue of the wide range of water-soluble vitamins of group B - which mainly perform the task of cellular coenzymes - the fior di latte can be considered a useful food to support the metabolic processes of various tissues. The fat-soluble vitamin A and / or equivalents (RAE) abound in the flower of milk, necessary to maintain the visual function, reproductive capacity, cellular differentiation, antioxidant defense, etc., intact.

It contains a modest level of sodium and for this reason the fior di latte is among the few cheeses given in the diet for the primary sodium sensitive hypertension.

With regard to the richness of calcium and phosphorus - a very useful feature to support skeletal metabolism, a very delicate process in fetal development, growing and in old age with an increased risk of osteoporosis - the mozzarella is recommended in the diet of the pregnant woman, child and elder. Note : it is good to remember that for bone health it is necessary to ensure a correct intake of vitamin D or adequate sun exposure.

It is more digestible than fatty and seasoned cheeses. However, it should be remembered that, in the case of difficulties or digestive diseases, the entire fundamental group of foods requires adequate portions - especially in the evening meal. At dinner, it is therefore essential to reduce the amount of milk flower in case of: dyspepsia, gastroesophageal reflux disease, strong stomach acid, gastritis, gastric or duodenal peptic ulcer.

The fior di latte is not admitted in the vegan diet. Moreover, if produced with the use of animal rennet, it must also be excluded in the vegetarian, Hindu and Buddhist religious. Instead it is allowed in the kosher and halal diet.

Packaged fior di latte lends itself to the mother's diet; the fresh one, sold in bulk, is not entirely relevant for hygienic reasons.

The frequency of consumption for a healthy person of mozzarella - as a dish - is about 2 times a week, with an average portion of about 100 g.

Kitchen

Fior di latte in the kitchen

The fior di latte or mozzarella is an Italian table cheese among the most famous also in the rest of the world.

It marries brilliantly with ingredients from land and sea. The favorite condiment is extra virgin olive oil; generously welcomes a few drops of traditional balsamic vinegar from Modena. Among the aromatic herbs they are of greater relevance: basil, oregano, marjoram, wild fennel and parsley. Many use fresh chilli or coarsely ground black pepper.

It is used raw especially as an appetizer or dish, alone or included in cold recipes such as caprese or simply accompanied by slices of prosciutto. Cotto, enriches recipes of the Campania and Pugliese tradition but not only. It is impossible to talk about fior di latte in the kitchen without automatically associating it with Neapolitan pizza, mozzarella in carrozza and aubergine parmigiana; fried mozzarella and stuffed mozzarella are now widespread. It is also used for more innovative recipes such as the fior di latte cold dish and cantabrico anchovies with fennel, the baked pasta with vegetables etc.

The most suitable food and wine pairing with the fior di latte is with white, still or effervescent wines, such as: Aleatico di Puglia, Aversa Asprinio, Bianco di Pitigliano, Champagne blanc de blancs F, Franciacorta Satèn, Frascati Superiore and Ischia Bianco.

The fior di latte is a fresh cheese for short conservation that requires low temperatures - from a refrigerator. Packaged has a duration that can easily exceed two weeks. Bulk instead, it should be consumed within 2-3 days.

Description

Description of the fior di latte

The fior di latte is a cheese with a spherical shape, sometimes vaguely similar to a cube, of variable size and weight. The commercial ones are mainly 100-125-200-250 g, or 10 g in the case of small mozzarella balls; of handicraft derivation, on the contrary, it is possible to find fior di latte also of big dimensions - up to 800 g. Note : we can find braided and nodino mozzarella, formats with which we prefer to pack the dairy equivalent of buffalo milk.

The fior di latte does not have crust; a thin film may be present, but more characteristic than the buffalo mozzarella. The color is creamy white, both outside and in the dough - if pale yellow, the cheese is not fresh; the consistently soft, elastic and stringy consistency. When pressed, whey drops are released which give it a typical succulence. The scent and flavor of the mozzarella reminiscent of fresh milk. The taste is sweet, never predominantly sour or bitter - indicators of poor preservation.

Production

Production of the fior di latte

The production of mozzarella can be summarized as follows:

1. Milking and cow's milk collection
2. Possible pasteurization or maintenance of raw milk
3. Possible serum or maintenance of physiological lactic flora - especially S. thermophilus - and / or possible addition of rennet - citric or animal
4. Spinning - a process that takes place at 64-66 ° C, typical of mozzarella and fior di latte - which affects the bacterial population by decreasing it and selecting it in a similar way to pasteurization
5. Forming and cooling
6. Packaging in the liquid of government.