Mozzarella

Mozzarella
Mozzarella
	Buffalo mozzarella
Country of origin	Italy
Source of milk	Italian Mediterranean buffalo; cows in all 20 Italian regions; in some areas also sheep and goat
Pasteurised	Depends on variety
Texture	Semi-soft
Fat content	22%
Certification	TSG: 1998
	Related media on Commons

Mozzarella (English: /ˌmɒtsəˈrɛlə/, Italian: [mottsaˈrɛlla]; Neapolitan: muzzarella, Neapolitan: [muttsaˈrɛllə]) is a semi-soft non-aged cheese prepared by the pasta filata ('stretched-curd') method with origins from southern Italy.

It is prepared with cow's milk or buffalo milk, taking the following names:

"Mozzarella fior di latte" or "mozzarella": cow's milk.
"Mozzarella di bufala": Italian buffalo's milk.

Fresh mozzarella is white, but the occasional yellow/brown color of mozzarella comes from the enzyme R110.^[1] Due to its high moisture content, it is traditionally served the day after it is made^[2] but can be kept in brine for up to a week^[3] or longer when sold in vacuum-sealed packages. Fresh mozzarella can be heard to make a distinct squeaky sound when it is chewed or rubbed.^[4]

Low-moisture mozzarella can be kept refrigerated for up to a month,^[5] though some shredded low-moisture mozzarella is sold with a shelf life of up to six months.^[6] Mozzarella is used for most types of pizza and several pasta dishes or served with sliced tomatoes and basil in Caprese salad.

^ Yun, J. Joseph; Barbano, David M.; Larose, Kristie L.; Kindstedt, Paul S. (January 1998). "Mozzarella Cheese: Impact of Nonfat Dry Milk Fortification on Composition, Proteolysis, and Functional Properties". Journal of Dairy Science. 81 (1): 1–8. doi:10.3168/jds.s0022-0302(98)75543-2. ISSN 0022-0302.
^ Kotkin, Carole (October–November 2006). "Burrata mozzarella's creamy cousin makes a fresh impression". The Wine News Magazine. Archived from the original on 24 November 2007. Retrieved 1 April 2008.
^ Staff. "Mozzarella". Healthnotes. PCC Natural Markets. Retrieved 1 April 2008.
^ Nurkkala E, Hannula M, Carlson CS, Hyttinen J, Hopia A, Postema M (2023). "Micro-computed tomography shows silent bubbles in squeaky mozzarella". Current Directions in Biomedical Engineering. 9 (1): 5–8. doi:10.1515/cdbme-2023-1002. S2CID 262087123.
^ Correll, John (30 November 2011). "Chapter 8 – Cheese". The Original Encyclopizza: Pizza Ingredient Purchasing and Preparation. Fulfillment Press. ISBN 978-0-9820920-7-1. Retrieved 1 April 2008.
^ Staff. "Shreds: Mozzarella, Low Moisture, Part Skim, Shredded, 6 oz". Organic Valley. Archived from the original on 23 May 2008. Retrieved 1 April 2008.

[1] Yun, J. Joseph; Barbano, David M.; Larose, Kristie L.; Kindstedt, Paul S. (January 1998). "Mozzarella Cheese: Impact of Nonfat Dry Milk Fortification on Composition, Proteolysis, and Functional Properties". Journal of Dairy Science. 81 (1): 1–8. doi:10.3168/jds.s0022-0302(98)75543-2. ISSN 0022-0302.

[2] Kotkin, Carole (October–November 2006). "Burrata mozzarella's creamy cousin makes a fresh impression". The Wine News Magazine. Archived from the original on 24 November 2007. Retrieved 1 April 2008.

[3] Staff. "Mozzarella". Healthnotes. PCC Natural Markets. Retrieved 1 April 2008.

[4] Nurkkala E, Hannula M, Carlson CS, Hyttinen J, Hopia A, Postema M (2023). "Micro-computed tomography shows silent bubbles in squeaky mozzarella". Current Directions in Biomedical Engineering. 9 (1): 5–8. doi:10.1515/cdbme-2023-1002. S2CID 262087123.

[5] Correll, John (30 November 2011). "Chapter 8 – Cheese". The Original Encyclopizza: Pizza Ingredient Purchasing and Preparation. Fulfillment Press. ISBN 978-0-9820920-7-1. Retrieved 1 April 2008.

[6] Staff. "Shreds: Mozzarella, Low Moisture, Part Skim, Shredded, 6 oz". Organic Valley. Archived from the original on 23 May 2008. Retrieved 1 April 2008.

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