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Encyclopedia > Mozzarella
Mozzarella
Mozzarella cheese
Country of origin Italy
Region, town Campania and elsewhere
Source of milk Cow or Water buffalo
Pasteurised Yes and No
Texture Semi-soft
Aging time None
Certification no, Stg and Dop 1996[1]


Mozzarella is a generic term for the several kinds of Italian fresh cheeses that are made using spinning and then cutting (hence the name: the Italian verb mozzare actually means to cut): mozzarella di latte di bufala made from unpasteurized water buffalo's milk; mozzarella di bufala campana made only from Campania's buffalo milk; mozzarella fior di latte made from fresh pasteurized or unpasteurized cow's milk; and mozzarella made from mixtures, sometimes smoked, and those stored in preservatives.[2]. Image File history File links Download high-resolution version (1024x768, 94 KB) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Mozzarella ... COW is an acronym for a number of things: Can of worms The COW programming language, an esoteric programming language. ... For the controversy at the University of Pennsylvania, see Water buffalo incident. ... Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ... For the controversy at the University of Pennsylvania, see Water buffalo incident. ... Fresh Mozzarella di Bufala Campana Mozzarella di Bufala Campana is an Italian mozzarella cheese made from buffalo milk in the following areas of Italy: Caserta, Salerno and part of Benevento province, Naples, Frosinone, Latina and Rome. ... For other uses, see Campania (disambiguation). ... For the controversy at the University of Pennsylvania, see Water buffalo incident. ... COW is an acronym for a number of things: Can of worms The COW programming language, an esoteric programming language. ...


Fresh mozzarella is usually served on the day it is made as it does not keep beyond 12 or 24 hours. Mozzarella of several kinds are also used for most types of pizza (more compact lower water content kinds), lasagna, or served with sliced tomatoes and basil in Insalata caprese (ideally fresh di bufala). For other uses, see Pizza (disambiguation). ... Lasagna in the crinkly American style. ... Binomial name Ocimum basilicum L. Basil (Ocimum basilicum) of the Family Lamiaceae is also known as Sweet Basil. ... Insalata caprese is an Italian dish from Campania region made from tomatoes, mozzarella, and basil. ...

Contents

Types

The mozzarella di bufala campana (Dop 1996) is a particular type of mozzarella; it is the best for flavour or quality and it is protected by European DOP. It is a raw material in proper, original neapolitan Pizza - rather than mozzarella made with pasteurized cow's milk. Protected designation of origin (PDO), protected geographical indication (PGI) and Traditional Speciality Guaranteed (TSG) are geographical indications defined in European Union Law to protect regional foods. ... For other uses, see Pizza (disambiguation). ...


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, sometimes with added citric acid, until sold. BIC pen cap, about 1 gram. ... The U.S. National Prototype Kilogram, which currently serves as the primary standard for measuring mass in the U.S. It was assigned to the United States in 1889 and is periodically recertified and traceable to the primary international standard, The Kilogram, held at the Bureau International des Poids et...


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. Another difference is that fior di latte has more fats and less water. This makes it more suitable as a basic component for pizza, while mozzarella would almost completely melt into whey when baked. Country of origin Italy Region, town Unknown Source of milk Cow or Water buffalo Pasteurized Yes Texture semi-soft Aging time none Certification No Mozzarella is an Italian fresh cheese made from water buffalo (chiefly in Italy) or cows milk, the second used for most types of pizza or... For other uses, see Pizza (disambiguation). ... Percentages are relative to US recommendations for adults. ...


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. Lasagne Lasagne, also lasagna, is both a form of pasta in sheets (often rippled in North America, though seldom so in Italy) and also a dish, sometimes named Lasagne al forno (meaning Lasagne in the oven) made with alternate layers of pasta, cheese, and ragu (a meat sauce). ...


When twisted to form a plait it is called treccia.


It is also available in smoked (called provola) and reduced-moisture packaged varieties. To preserve a natural consistency (for no more than a couple of days), fresh mozzarella is delivered in its own liquid (whey). Italian cheese, used synonymously with #REDIRECT provolone--Jaybo33 15:36, 26 April 2006 (UTC) ... Percentages are relative to US recommendations for adults. ...


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). Binomial name Olea europaea L. 19th century illustration The Olive (Olea europaea) is a species of small tree in the family Oleaceae, native to coastal areas of the eastern Mediterranean region, from Lebanon and the maritime parts of Asia Minor and northern Iran at the south end of the Caspian... Ham with cloves Technically, ham is the thigh and buttock of any animal that is slaughtered for meat, but the term is usually restricted to a cut of pork, the haunch of a pig or boar. ... Binomial name Solanumlycopersicum Linnaeus ref. ...


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. 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." Mozzarella di Bufala Campana trade organization (Retrieved May 8, 2005) Buffalo Cheese Australia (Retrived May 21, 2007) 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. Curd is a dairy product obtained by curdling (coagulating) milk with rennet or an edible acidic substance such as lemon juice or vinegar and then draining off the liquid portion (called whey). ... Pasta filata, an Italian term meaning literally ‘spun paste’, refers to a technique in the manufacture of a family of Italian cheeses also known in English as stretched-curd, pulled-curd, and plastic-curd cheeses. ... A plait is a knot usually tied from multiple lines and exhibiting a repeating pattern, often a braid and often referring to hair. ...


The origin of the name

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.[3] 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. This article or section does not cite any references or sources. ...


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…" Bartolomeo Scappi Bartolomeo Scappi was a famous Renaissance chef. ...


An earlier reference is also often cited as describing mozzarella. 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.


Nutritional data

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

Energy 1250 kJ / 300 kcal
Protein 22 g
Fats 22 g
Carbohydrates 2.2 g
Total sugars 1.0 g
Calcium, Ca 500 mg
Phosphorus, P 350 mg
Potassium, K 76 mg
Sodium, Na 630 mg

A kilojoule (abbreviation: kJ) is a unit of energy equal to 1000 joules. ... A calorie is a unit of measurement for energy. ...

See also

Mozzarella sticks (or mozza sticks) are rectangular or cylindrical prisms of breaded or battered mozzarella cheese. ... Fresh Mozzarella di Bufala Campana Mozzarella di Bufala Campana is an Italian mozzarella cheese made from buffalo milk in the following areas of Italy: Caserta, Salerno and part of Benevento province, Naples, Frosinone, Latina and Rome. ... This article or section does not cite any references or sources. ... Country of origin United States of America Region, town Varies Source of milk Cows Pasteurised Frequently Texture soft/melted Aging time Varies Certification No Pizza cheese is a specific cheese designed to melt well on pizza while remaining chewy. ...

External links


  Results from FactBites:
 
Mozzarella cheese (246 words)
Mozzarella is an Italian fresh cheese made from water buffalo or (more often) cows milk, the second used for some types of pizza or served with sliced tomatoes and bresaola[?] in Caprese[?].
However, as nothing is cut during the preparation of mozzarella, other theories seem to have a better chance of 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.
The term "mozzarella" is mentioned in cookbooks dating from the 16th century.
Mozzarella - Wikipedia, the free encyclopedia (520 words)
Mozzarella of several kinds are also used for most types of pizza (more compact lower water content kinds), lasagna, or served with sliced tomatoes and basil in Insalata caprese (ideally fresh di bufala).
The mozzarella di bufala campana (Dop 1996) is a particular type of mozzarella; it's the best for flavour or quality and it's protected by European DOP.
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, sometimes with added citric acid, until sold.
  More results at FactBites »

 
 

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