Italian mozzarella cheese, which usually includes black buffalo milk, is distinguished by its specific aroma and delicate taste. But today, in addition to classic cheese, you can meet other varieties of this product, where the use of cow's milk is allowed in modern technology. It is believed that mozzarella contains a huge amount of healthy ingredients. Is it really? Find out right now.
About product
The homeland of this product is considered to be the Campania region, located in southern Italy. Production technology in the Italian Republic has remained unchanged for several centuries, but the Russian composition of mozzarella cheese is still different from the traditional product. As a rule, in Italy, mozzarella cheese, the photo of which is presented above, is made exclusively from buffalo milk. It differs from the cow in its density, highest fat content, high calcium content and sweetish taste. As for the production of Italian cheese in Russia, in this case it is allowed to use both cow and goat milk.
Mozzarella Varieties
Today on the shelves you can find a huge assortment of mozzarella cheese, the composition of the products can vary significantly. Each type of cheese is a unique product that differs from the others not only in appearance but also in taste, thanks to the addition of additional ingredients in the recipe and the change in the stages of production.
In shape
Classic mozzarella can be recognized by the irregular shape, which looks like a ball, and the size depends on the variety of the product:
- Perlini - are small pearls.
- Chileggini - medium size, resemble the shape of a large cherry.
- Bocconcini - are the largest, the size of an apple.
- Trecci is a braided product.
By recipe
It was previously mentioned that the composition of mozzarella cheese according to the Italian recipe includes milk of black buffalo, this product is called “di buffalo Campagna”. Mozzarella called “di latte di buffalo” says that the cheese was made from buffalo milk of a different color or grown in other regions of Italy.
To increase the volume of product production in the food industry, it is practiced to make mozzarella only from cow's milk or mixed with buffalo. The names of such products are accompanied by the prefixes “fiior di latte” and “con latte di buffalo”. But many experts believe that casein, a protein found in cow's milk, impairs the absorption of nutrients from cheese, unlike a product made with buffalo milk. That is why mozzarella cheese, which includes cow's milk, is not of high value and is much cheaper.
Production technology
The production of Italian mozzarella is as follows:
- Special fresh rennet and thermophilic sourdough are added to fresh water of black buffalo.
- The resulting mixture is heated to milk curd.
- Then the mass is infused for at least eight hours, after which it is again heated and separated from the serum.
- The resulting curd is well kneaded to a state of cool dough. And to make the surface shiny and smooth, the mass is heated several times during kneading.
- The plastic semi-finished product is easily cut into the necessary pieces. It was previously mentioned that the type of cheese depends on the size of the pieces.
- Then the chopped product is dipped in ice-cold salt water.
As a rule, cheese balls are left in the same salt solution and packaged, and pigtails or too large pieces are packed under vacuum without brine.
Chemical composition
It is worth noting that the chemical composition of mozzarella cheese depends on the recipe. One of the most useful varieties of this product is jornata, but you can only taste it in the region where it is produced - in Campania. In Russia, the di buffalo cheese is considered to be similar in chemical composition and calorie content (mozzarella cheese) to the jornata variety. Due to the high content of proteins and fats, this cheese is considered a high-calorie product, whose energy value is about 300 kcal per 100 g.
100 grams of mozzarella contains a huge amount of essential amino acids, namely:
- Tryptophan - 65% of the daily norm.
- Isoleucine - 57%.
- Valin - 50%.
- Leucine - 40%.
- Threonine - 40%.
- Methionine - 29%.
- Lysine - 24%.
- Phenylalanine - 23%.
The above essential acids are an indispensable source for the normal functioning of the body and the proper functioning of all systems. Mozzarella cheese contains useful vitamins and minerals, such as:
- retinol (A);
- thiamine (B1);
- folic acid (B9);
- pyridoxine (B6);
- nicotinic acid (PP);
- sodium;
- potassium;
- calcium;
- selenium;
- phosphorus;
- magnesium;
- iron;
- zinc;
- phosphorus and more.
It is worth noting that most of the listed minerals and vitamins in mozzarella cheese are contained in a small amount and do not provide a person's daily need for them. But, nevertheless, they are well balanced and available for absorption in the intestine.
Casein, which is a protein molecule that acts as a powerful food allergen for many people, is missing from buffalo milk. That is why real mozzarella will not harm a person who suffers from individual intolerance to casein.
There are not so many carbohydrates in this product, which are mostly represented by mono- and disaccharides (sucrose, fructose, glucose, maltose, galactose, lactose).
Beneficial features
This product contains a lot of useful substances that positively affect the human body:
- B vitamins help normalize the nervous system during moments of psychological instability, stress, and insomnia.
- Retinol is a powerful antioxidant that helps maintain vision, the condition of the skin, and helps reduce inflammation.
- Phosphorus contributes to the normal growth of bone and dental tissues of the body and maintains them in a healthy state. Without this component, the normal functioning of mental activity is impossible. Also, the use of insufficient amounts of phosphorus threatens fatigue and weakness, frequent colds, loss of appetite and attention.
- Besides the fact that calcium helps strengthen bone tissue, it also has a positive effect on blood coagulation and the nervous system.
- Sodium is responsible for the normalization of water-salt metabolism, is involved in the production of gastric juice, has a vasodilating effect and maintains a normal acid-base balance.
- The protein in the cheese supports the muscles and replenishes the body’s energy supply.
The regular use of this product in a reasonable amount prevents various cardiac pathologies leading to a heart attack or stroke, and also protects against the development of rheumatism, which causes excessive accumulation of uric acid in the joints. In addition, the product prevents various cardiac pathologies that can lead to a stroke or heart attack.
One of the main and, perhaps, important elements for the human body are proteins and fats obtained from this product. Regular consumption of mozzarella cheese saturates the body with a complete protein, prevents the occurrence of hormonal disorder and anemia, improves immunity, and also helps to combat pastiness and swelling.
Composition and calorie content of mozzarella cheese
The calorie content of the product directly depends on the fat content of the milk used. So, in the composition of cheese based on whole milk contains up to 45% fat. Many manufacturers use a mixture of whole and skim milk to make mozzarella, which is suitable for dietary nutrition. Let us consider individually the composition and nutritional value of mozzarella cheese of popular brands.
"Bonfesto Mozzarella Pizza"
This product is prepared according to Italian technology by a Belarusian manufacturer. The composition of the cheese "Mozzarella Pizza" includes the following ingredients:
- cow's milk;
- bacterial sourdough;
- milk-clotting enzyme;
- sealant (calcium chloride);
- salt;
- water.
Calorie content and nutritional value per 100 grams is:
- 256 kcal;
- proteins - 18.4 g;
- fats - 20.3 g;
- carbohydrates - 0 g.
This product is in vacuum packaging, has a delicate milk taste. From the name you can guess that this cheese is great for making pizza, sandwiches and other hot snacks.
Mozzarella La Paulina
This product is the leader in sales in Russia in the cheese segment. It contains a high fat content - 42% and, accordingly, has a creamier taste. The composition of the cheese "Mozzarella La Paulina" includes:
- pasteurized cow's milk;
- bacterial enzyme;
- mesophilic and thermophilic lactic acids;
- salt;
- calcium chloride.
Calorie content and nutritional value per 100 g of product is:
- 341 kcal;
- fats - 26.7 g;
- proteins - 26.5 g;
- carbohydrates - 0.9 g.
Russian mozzarella
This product, manufactured in the city of Starodub, Bryansk region, pleases not only with a pleasant and gentle taste, but also at an affordable price. The cheese contains no extra preservatives and harmful additives, but only there are:
- pasteurized milk;
- milk-clotting enzyme preparation;
- fermentation of thermophilic lactic acid microorganisms;
- salt.
Many consumers note that the cheese is well cut and does not crumble, but it tastes more like a processed product than real mozzarella.
Harm and contraindications
Despite the huge list of useful properties of mozzarella cheese, there are a number of cases in which you should refuse to use this product:
- individual intolerance to dairy products;
- obesity;
- neurological disorders;
- renal failure;
- celiac disease.
People suffering from stomach ulcers, chronic hypertension, or glomerulonephritis should also refrain from using mozzarella, as this product can cause a complication of the disease.
For everyone else, with moderate use, the cheese is absolutely harmless. Compared to other savory cheeses, mozzarella contains a small amount of salt and spices. Therefore, this product does not harm people who have problems with digestion, cardiovascular system and hypertension.
It is worth noting that mozzarella cheese is often included in the diet, since this product contributes to weight loss and saturates the body with necessary vitamins due to its low calorie content and high content of nutrients.