Mozzarella
Country of origin	Italy
Region, town	Campania and elsewhere
Source of milk	Cow or water buffalo
Pasteurised	Sometimes
Texture	Semi-soft
Aging time	None
Certification	Mozzarella di Bufala Campana STG and DOP 1996[1]

Mozzarella is a generic term for several kinds of originally Italian cheeses that are made using spinning and then cutting (hence the name; the Italian verb mozzare means "to cut"):

• mozzarella di bufala, made from water buffalo milk, which in Europe is sold as mozzarella di bufala campana, a DOP designation for the cheese made from buffalo milk produced in Campania
• mozzarella fior di latte, made from fresh pasteurized or unpasteurized cow's milk
• low-moisture mozzarella, which is made from whole or part skim milk, and widely used in the foodservice industry
• smoked mozzarella

Fresh mozzarella is generally white, but may vary seasonally to slightly yellow depending on the animal's diet. Italy (Italia officially the Italian Republic, (Repubblica Italiana is located on the Italian Peninsula in Southern Europe, and on the two largest Cattle, colloquially referred to as cows, are domesticated Ungulates a member of the Subfamily Bovinae of the family Mozzarella di Bufala Campana (sometimes known as Buffalo Mozzarella) is an Italian Mozzarella cheese made from buffalo Milk in the Italy (Italia officially the Italian Republic, (Repubblica Italiana is located on the Italian Peninsula in Southern Europe, and on the two largest Cheese is a Food made from Milk, usually the milk of cows, Buffalo, Goats or sheep, by coagulation. Milk is an opaque white liquid produced by the Mammary glands of female Mammals (including Monotremes. Mozzarella di Bufala Campana (sometimes known as Buffalo Mozzarella) is an Italian Mozzarella cheese made from buffalo Milk in the Campania is a region of Southern Italy in Europe. The region has a population of around 5 Cattle, colloquially referred to as cows, are domesticated Ungulates a member of the Subfamily Bovinae of the family Milk is an opaque white liquid produced by the Mammary glands of female Mammals (including Monotremes. The foodservice (or food service) industry (US English catering industry in British English encompasses those places institutions and companies responsible ^[2] It is a semi-soft cheese. Due to its high moisture content, it is traditionally served the day it is made^[3], but can be kept in brine for up to a week^[4], or longer when sold in vacuum-sealed packages. Brine (lat saltus) is Water saturated or nearly saturated with Salt (NaCl Low-moisture mozzarella can keep refrigerated for up to a month^[5], though some pre-shredded low-moisture mozzerella is sold with a shelf life of up to 6 months. ^[6] Mozzarella of several kinds are also used for most types of pizza, lasagna, or served with sliced tomatoes and basil in Insalata caprese. Pizza (ˈpiːtsə, in Italian:) is a popular dish made with an Oven -baked flat generally round Bread that is covered with tomatoes or a tomato-based Lasagna (singular laˈzaɲa in Italian plural lasagne pronounced) is both a form of Pasta in sheets (sometimes rippled though seldom so in Northern Basil ( Ocimum basilicum) (ˈbeɪzəl or /ˈbæzəl/ of the Family Lamiaceae. Insalata Caprese (salad in the style of Capri) is a simple salad from the Italian region of Campania, made of sliced fresh Mozzarella, Plum tomatoes

Contents 1 Types 2 Production 3 Etymology 4 Nutritional data 5 See also 6 References 7 External links

Types

The mozzarella from bufala campana (DOP 1996) is a particular type of mozzarella; some consider it the best for flavour or quality and it is protected by European DOP. It is a raw material in Italian style neapolitan Pizza - rather than mozzarella made with pasteurized cow's milk. Pizza (ˈpiːtsə, in Italian:) is a popular dish made with an Oven -baked flat generally round Bread that is covered with tomatoes or a tomato-based

Mozzarella is available fresh; it is usually rolled in the shape of a ball of 80 to 100 grams (6 cm diameter), sometimes up to 1 kilogram (about 12 cm diameter), and soaked in salted water or whey, sometimes with added citric acid, until sold. For other uses of the words gram or gramme see Gram (disambiguation.

Fior di latte (written also as fiordilatte) is used to distinguish the mozzarella made from cow's milk from that made from buffalo's milk.

When slightly desiccated (partially dried), the structure becomes more compact; then it is better used to prepare dishes cooked in the oven, for example lasagne. Lasagna (singular laˈzaɲa in Italian plural lasagne pronounced) is both a form of Pasta in sheets (sometimes rippled though seldom so in Northern

When twisted to form a plait it is called treccia.

It is also available in smoked (called affumicata) and reduced-moisture packaged varieties.

There are now offered a number of variations, such as "stuffed mozzarella", filled with olives and cooked or raw ham, as well as small tomatoes (pomodorini). The Olive ( Olea europaea) is a Species of small Tree in the family Oleaceae, native to the coastal areas of the eastern Ham is the Thigh and Rump of Pork, cut from the Haunch of a Pig or Boar. The tomato ( Solanum lycopersicum, syn Lycopersicon lycopersicum) is a herbaceous usually sprawling plant in the Solanaceae or nightshade family

Production

The production of mozzarella involves the mixture of curd with heated whey, followed by stretching and kneading to produce a delicate consistency -- this process is generally known as pasta filata. Curd is a Dairy product obtained by curdling (coagulating Milk with Rennet or an edible Acidic substance such as Lemon juice thumb|right|200px|Mozarella - a type of pasta filata Pasta filata, an Italian term meaning literally ‘spun paste’ refers to a technique in the manufacture of a family of According to the Mozzarella di Bufala trade association, "The cheesemaker 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. " ^[7] 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

It has been said that the name "mozzarella", which is clearly derived from southern Italian dialects, was the diminutive form of mozza (cut), or mozzare (to cut off) derived from the method of working. Other theories describe its origins as a minor preparation of "scamozza" (Scamorza cheese), which in its turn probably derives from "scamozzata" ("without a shirt"), with allusion to the fact that these cheeses have no hard surface covering typical of a dry cured cheese. Scamorza is an Italian cow's milk Cheese. It can also be made of other milks but that is less common

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…"

An earlier reference is also often cited as describing mozzarella. Bartolomeo Scappi (c 1500 &ndash 13 April 1577 was a famous Renaissance Chef. Historian Monsignor Alicandri, in "Chiesa Metropolitana di Capua", states that in the 12th century the Monastery of Saint Lorenzo, in Capua, offered pilgrims a piece of bread with mozza or provatura. These are locations rather than products and mozza is taken by some to be mozzarella. it was made by somebody calles Sammara Ahmed.

Nutritional data

Amount of nutrients in 100 g of edible portion of mozzarella, whole cow's milk:

Energy	1250 kJ / 300 kcal
Protein	22 g
Fats	22 g
Carbohydrates	2. The joule (written in lower case ˈdʒuːl or /ˈdʒaʊl/ (symbol J) is the SI unit of Energy measuring heat, Electricity This article is about the unit of energy For its use in Nutrition and Food labelling regulations, see the article on Food energy. 2 g
Total sugars	1. 0 g
Calcium, Ca	500 mg
Phosphorus, P	350 mg
Potassium, K	76 mg
Sodium, Na	630 mg

See also

• Mozzarella sticks
• Mozzarella di Bufala Campana
• Scamorza cheese
• Pizza cheese
• String cheese

References

External links

• How To Make Mozzarella Cheese At Home
• Mozzarella di Bufala Campana trade organization
• The official DOP Consortium site - (Requires Flash)

© 2009 citizendia.org; parts available under the terms of GNU Free Documentation License, from http://en.wikipedia.org