Mozzarella: Difference between revisions

Cheese, mozzarella, whole milk
Nutritional value per 100 g (3.5 oz)
Energy	300 kcal (1,300 kJ)
Carbohydrates	2.2 g
Sugars	1 g
Fat	22.4 g
Saturated	13.2 g
Monounsaturated	6.6 g
Protein	22.2 g
Minerals
Vitamins and minerals
Minerals	Quantity %DV†
Calcium	39% 505 mg
Phosphorus	28% 354 mg
Sodium	27% 627 mg
Other constituents	Quantity
Water	50 g
	†Percentages estimated using US recommendations for adults, except for potassium, which is estimated based on expert recommendation from the National Academies.

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
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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 campana: Italian buffalo's milk.

Fresh mozzarella is white, but the occasional yellow/brown colour 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] although 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.

Etymology

Mozzarella, derived from the southern Italian dialects spoken in Apulia, Calabria, Campania, Abruzzo, Molise, Basilicata, Lazio, and Marche, is the diminutive form of mozza, 'cut', or mozzare, 'to cut off', derived from the method of working.^[7] The term is first mentioned in 1570, cited in a cookbook by Bartolomeo Scappi, reading "milk cream, fresh butter, ricotta cheese, fresh mozzarella and milk".^[8] An earlier reference of Monsignor Alicandri is also often cited as describing mozzarella, which states that in the 12th century the Monastery of San Lorenzo, in Capua, Campania, Alicandri offered pilgrims a piece of bread with mozza.^[9]

Types

Fresh mozzarella, recognised as a traditional speciality guaranteed (TSG) since 1996 in the European Union,^[10]^[11] is available usually rolled into a ball of 80 to 100 grams (2.8 to 3.5 oz) or about 6 cm (2.4 in) in diameter, and sometimes up to 1 kg (2.2 lb) or about 12 cm (4.7 in) in diameter. It is soaked in salt water (brine) or whey.

If citric acid is added and it is partly dried (desiccated), its structure becomes more compact. In this last form it is often used to prepare dishes cooked in the oven, such as lasagna and pizza.^[12]

Sizes and shapes

Fresh mozzarella balls are made in multiple sizes for various uses; often the name refers to the size. Sizes smaller than the typical fist-sized ball include ovolini, which are about the size of a hen's egg, and may be used whole as part of a composed salad or sliced for topping a small sandwich such as a slider.^[13]

Bocconcini ('small mouthful'), sometimes called uova di bufala ('buffalo eggs'), are approximately bite-sized; a common use is alternating them with cherry tomatoes on a skewer for an appetiser.^[13]^[14] Ciliegine ('small cherries') are cherry-sized.^[15] Perlene are the smallest commercially produced and are often added to salads or into hot soups or pasta dishes just before serving.^[13] These balls are packaged in whey or water, have a spongy texture, and absorb flavours.

Bocconcini of water buffalo's milk are still produced in the provinces of Naples, Caserta, and Salerno, as bocconcini alla panna di bufala, in a process that involves mixing freshly produced mozzarella di bufala campana PDO with fresh cream. A bocconcino di bufala campana PDO is also made, which is simply mozzarella di bufala campana PDO, produced in the egg-sized format.

When twisted to form a plait, mozzarella is called treccia.^[16]

Production

After the curd heals, it is further cut into 1–1.5 cm (0.4–0.6 in) pieces. The curds are stirred and heated to separate the curds from the whey. The whey is then drained from the curds and the curds are placed in a hoop to form a solid mass. The curd mass is left until the pH is at around 5.2–5.5, which is the point when the cheese can be stretched and kneaded to produce a delicate consistency—this process is generally known as pasta filata. According to the mozzarella di bufala campana trade association, "The cheese-maker 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."^[19]

Variants

Buffalo's milk

In Italy, the cheese is produced nationwide using Italian buffalo's milk under the government's official name mozzarella di latte di bufala, because Italian buffalo are present in all Italian regions. Only selected mozzarella di bufala campana PDO is a style made from the milk of Italian buffalo raised in designated areas of Campania, Lazio, Apulia, and Molise. Unlike other mozzarellas—50% of whose production derives from non-Italian and often semi-coagulated milk^[20]—it holds the status of a protected designation of origin (PDO: 1996) under European Union law^[21] and UK law.^[22]

Sheep's milk

Mozzarella of sheep milk, sometimes called mozzarella pecorella, is typical of Sardinia, Abruzzo, and Lazio, where it is also called mozzapecora. It is worked with the addition of the rennet of lamb.^[23]^[24]^[25]

Goat's milk

Mozzarella of goat milk is of recent origin and the producers are still few.^[26]

Low-moisture

Several variants have been specifically formulated and prepared for use on pizza, such as low-moisture mozzarella cheese.^[27]^[28] The International Dictionary of Food and Cooking defines this cheese as "a soft spun-curd cheese similar to mozzarella made from cow's milk" that is "[u]sed particularly for pizzas and [that] contains somewhat less water than real mozzarella".^[29]

Low-moisture part-skim mozzarella, widely used in the food service industry, has a low galactose content, per some consumers' preference for cheese on pizza to have low or moderate browning.^[30]^{[nb 1]} Some pizza cheeses derived from skim mozzarella variants were designed not to require aging or the use of starter.^[31] Others can be made through the direct acidification of milk.^[31]

Smoked

Mozzarella is also available smoked (affumicata).^[32]

Turkish

Çaycuma mozzarella cheese and Kandıra mozzarella cheese are Turkish cheeses made of buffalo's milk.^[33]^[34]

Recognitions and regulations

Mozzarella received a traditional specialities guaranteed (TSG) certification from the European Union in 1998, and in 2022 the product specification was updated for the name mozzarella tradizionale.^[35]^[36] This protection scheme requires that mozzarella tradizionale sold in the European Union is produced according to a traditional recipe. The TSG certification does not specify the source of the milk, so any type of milk can be used, but it is speculated that it is normally made from whole milk.^[37]

Different variants of this dairy product are included in the list of prodotti agroalimentari tradizionali (PAT) of the Ministry of Agricultural, Food and Forestry Policies (MIPAAF), with the following denominations:^[38]

Mozzarella (Basilicata)
Mozzarella silana (Calabria)
Mozzarella della mortella (Campania)
Mozzarella di Brugnato (Liguria)
Cow's mozzarella (Molise)
Mozzarella or fior di latte (Apulia)
Mozzarella (Sicily)

Notes

^ Galactose is a type of sugar found in dairy products and other foods that is less sweet than glucose. Sugar in foods can lead to caramelization when they are cooked, which increases their browning.

References

^ 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. Archived from the original on 6 February 2010. 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. Archived from the original on 25 July 2011. 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.
^ Staff. "Mozzarella". Merriam-Webster Dictionary Online. Archived from the original on 6 October 2011. Retrieved 1 April 2012.
^ Charter, David (29 March 2008). "Buffalo mozzarella in crisis after pollution fears at Italian farms". The Times. London. Archived from the original on 29 August 2008. Retrieved 1 April 2008.(subscription required)
^ Alicandri L. (1915). Il Mazzone nell'antichità e nei tempi presenti (in Italian). p. 88.
^ Regolamento (CE) N. 2527/98 della commissione del 25 novembre 1998 registrando una denominazione - Mozzarella - nell'albo delle attestazioni di specificità. Gazzetta ufficiale delle Comunità europee L 317/14 del 26/11/1998.
^ "Mozzarella Tradizionale TSG :: Qualigeo". Qualigeo :: Banca dati europea dei prodotti DOP IGP STG. Retrieved 9 October 2024.
^ "Official Journal of the European Union". lex.europa.eu. 2008. Archived from the original on 9 October 2012. Retrieved 14 April 2021.
^ ^a ^b ^c Kapadia, Jess (1 October 2015). "12 Types Of Mozzarella To Know, Love and Melt". Food Republic. Archived from the original on 7 October 2023. Retrieved 5 October 2023.
^ The Essential Fingerfood Cookbook, p. 40.
^ "Ciliegine mozzarella | Local Cheese From Italy". TasteAtlas. Archived from the original on 30 December 2021. Retrieved 5 October 2023.
^ Bonetto, C.; Clark, G.; McNaughtan, H. (2018). Lonely Planet Southern Italy. Travel Guide. Lonely Planet Global Limited. p. PT471. ISBN 978-1-78701-947-8. Retrieved 27 October 2024.
^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 27 March 2024. Retrieved 28 March 2024.
^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). "Chapter 4: Potassium: Dietary Reference Intakes for Adequacy". In Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). pp. 120–121. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. Retrieved 5 December 2024.
^ Staff. "Campana Buffalo's Mozzarella Cheese". Mozzarella di Bufala Campana Trade Organization. Archived from the original on 17 October 2008. Retrieved 8 May 2007.
^ Fiore, Roberto (4 June 2009). "Fermiamo il formaggio Frankenstein". La Stampa (in Italian). Archived from the original on 4 January 2014. Retrieved 1 April 2012.
^ "Commission Regulation (EC) No 103/2008". Official Journal of the European Communities. 51. European Commission: L 31/31. 5 February 2008. Archived from the original on 9 August 2014. Retrieved 28 July 2014.
^ "Mozzarella di Bufala Campana". UK Government. Archived from the original on 23 October 2021. Retrieved 23 October 2021.
^ "Sardinian quality". Archived from the original on 18 August 2013. Retrieved 15 April 2013.
^ "Latium quality". Archived from the original on 9 February 2020. Retrieved 22 June 2017.
^ Abruzzo quality^{[permanent dead link‍]}
^ "article in "L'Espresso"". Archived from the original on 14 June 2018. Retrieved 22 June 2017.
^ Aikenhead, Charles (1 June 2003). "Permanently pizza: continuous production of pizza cheese is now a realistic proposition". Dairy Industries International. Archived from the original on 25 January 2013. Retrieved 30 September 2012. (subscription required)
^ Fox, Patrick F. (1999). Cheese: Chemistry, Physics and Microbiology (Major Cheese Groups). Vol. 2. Aspen Publishers, Inc. ISBN 9780834213395. Retrieved 27 September 2012. ISBN 0412535106
^ Sinclair, Charles G. (1998). International Dictionary of Food and Cooking. Fitzroy Dearborn Publishers. p. 417. ISBN 1579580572.
^ Baskaran, D.; Sivakumar, S. (November 2003). "Galactose concentration in pizza cheese prepared by three different culture techniques". International Journal of Dairy Technology. 56 (4): 229–232. doi:10.1046/j.1471-0307.2003.00109.x.
^ ^a ^b McMahon; et al. (5 September 2000). "Manufacture of Lower-fat and Fat-free Pizza Cheese". United States Patent and Trademark Office. Archived from the original on 10 January 2020. Retrieved 28 September 2012.
^ swabespAfra3 (31 January 2018). "Scamorza Affumicata: Italian Smoked Scamorza". Murgella. Archived from the original on 6 February 2024. Retrieved 6 February 2024.{{cite web}}: CS1 maint: numeric names: authors list (link)
^ "MANDA MOZZARELLA PEYNİRİ 270GR - PERİHAN ABLA". www.caycumamandayogurdu.net (in Turkish). Archived from the original on 25 April 2021. Retrieved 25 April 2021.
^ "Kandıra'da ürettikleri İtalyan peynirleriyle ithalatın önüne geçtiler". www.aa.com.tr (in Turkish). Archived from the original on 5 February 2021. Retrieved 26 April 2021.
^ "Mozzarella Tradizionale". ec.europa.eu. Retrieved 10 October 2024.
^ Commission Implementing Regulation (EU) 2022/1291 of 22 July 2022 approving a non-minor amendment to the product specification for a name entered in the register of traditional specialities guaranteed 'Mozzarella' (TSG), 22 July 2022, retrieved 10 October 2024
^ "Commission Regulation (EC) No 2527/98". Official Journal of the European Communities. 41. European Commission: L 317/14–18. 26 November 1998. Archived from the original on 9 August 2014. Retrieved 28 July 2014.
^ "D.M. n° 54556 del 14/07/2017 "Diciassettesimo aggiornamento dell'elenco nazionale dei prodotti agroalimentari tradizionali ai sensi dell'articolo 12, comma 1, della legge 12 dicembre 2016, n. 238"". Gazzetta ufficiale della Repubblica Italiana nº 176 del 29/07/2017, Supplemento Ordinario nº 41. Archived from the original on 2 September 2017. Retrieved 21 January 2019.

External links

Bocconcini Information; Ingredients & Nutritional Info, Recipes, FAQ & More. Archived 27 March 2018 at the Wayback Machine
Video Archived 14 April 2016 at the Wayback Machine. How Mozzarella Cheese is Manufactured.
Step-by-step photo guide to making Mozzarella
Mozzarella di Bufala Campana trade organization
The official DOP Consortium site. Archived 2 March 2007 at the Wayback Machine (requires Flash)
Sito di approndimento scientifico sulla mozzarella, e l'allevamento di bufala campana

[31] Galactose is a type of sugar found in dairy products and other foods that is less sweet than glucose. Sugar in foods can lead to caramelization when they are cooked, which increases their browning.

[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. Archived from the original on 6 February 2010. 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. Archived from the original on 25 July 2011. 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.

[7] Staff. "Mozzarella". Merriam-Webster Dictionary Online. Archived from the original on 6 October 2011. Retrieved 1 April 2012.

[8] Charter, David (29 March 2008). "Buffalo mozzarella in crisis after pollution fears at Italian farms". The Times. London. Archived from the original on 29 August 2008. Retrieved 1 April 2008.(subscription required)

[9] Alicandri L. (1915). Il Mazzone nell'antichità e nei tempi presenti (in Italian). p. 88.

[10] Regolamento (CE) N. 2527/98 della commissione del 25 novembre 1998 registrando una denominazione - Mozzarella - nell'albo delle attestazioni di specificità. Gazzetta ufficiale delle Comunità europee L 317/14 del 26/11/1998.

[11] "Mozzarella Tradizionale TSG :: Qualigeo". Qualigeo :: Banca dati europea dei prodotti DOP IGP STG. Retrieved 9 October 2024.

[12] "Official Journal of the European Union". lex.europa.eu. 2008. Archived from the original on 9 October 2012. Retrieved 14 April 2021.

[:0-13] Kapadia, Jess (1 October 2015). "12 Types Of Mozzarella To Know, Love and Melt". Food Republic. Archived from the original on 7 October 2023. Retrieved 5 October 2023.

[TEFC-14] The Essential Fingerfood Cookbook, p. 40.

[15] "Ciliegine mozzarella | Local Cheese From Italy". TasteAtlas. Archived from the original on 30 December 2021. Retrieved 5 October 2023.

[16] Bonetto, C.; Clark, G.; McNaughtan, H. (2018). Lonely Planet Southern Italy. Travel Guide. Lonely Planet Global Limited. p. PT471. ISBN 978-1-78701-947-8. Retrieved 27 October 2024.

[FDADailyValues-17] United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 27 March 2024. Retrieved 28 March 2024.

[NationalAcademiesPotassium-18] National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). "Chapter 4: Potassium: Dietary Reference Intakes for Adequacy". In Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). pp. 120–121. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. Retrieved 5 December 2024.

[19] Staff. "Campana Buffalo's Mozzarella Cheese". Mozzarella di Bufala Campana Trade Organization. Archived from the original on 17 October 2008. Retrieved 8 May 2007.

[20] Fiore, Roberto (4 June 2009). "Fermiamo il formaggio Frankenstein". La Stampa (in Italian). Archived from the original on 4 January 2014. Retrieved 1 April 2012.

[ojec2008-21] "Commission Regulation (EC) No 103/2008". Official Journal of the European Communities. 51. European Commission: L 31/31. 5 February 2008. Archived from the original on 9 August 2014. Retrieved 28 July 2014.

[22] "Mozzarella di Bufala Campana". UK Government. Archived from the original on 23 October 2021. Retrieved 23 October 2021.

[23] "Sardinian quality". Archived from the original on 18 August 2013. Retrieved 15 April 2013.

[24] "Latium quality". Archived from the original on 9 February 2020. Retrieved 22 June 2017.

[25] Abruzzo quality^{[permanent dead link‍]}

[26] "article in "L'Espresso"". Archived from the original on 14 June 2018. Retrieved 22 June 2017.

[27] Aikenhead, Charles (1 June 2003). "Permanently pizza: continuous production of pizza cheese is now a realistic proposition". Dairy Industries International. Archived from the original on 25 January 2013. Retrieved 30 September 2012. (subscription required)

[28] Fox, Patrick F. (1999). Cheese: Chemistry, Physics and Microbiology (Major Cheese Groups). Vol. 2. Aspen Publishers, Inc. ISBN 9780834213395. Retrieved 27 September 2012. ISBN 0412535106

[29] Sinclair, Charles G. (1998). International Dictionary of Food and Cooking. Fitzroy Dearborn Publishers. p. 417. ISBN 1579580572.

[30] Baskaran, D.; Sivakumar, S. (November 2003). "Galactose concentration in pizza cheese prepared by three different culture techniques". International Journal of Dairy Technology. 56 (4): 229–232. doi:10.1046/j.1471-0307.2003.00109.x.

[McMahon-32] McMahon; et al. (5 September 2000). "Manufacture of Lower-fat and Fat-free Pizza Cheese". United States Patent and Trademark Office. Archived from the original on 10 January 2020. Retrieved 28 September 2012.

[33] swabespAfra3 (31 January 2018). "Scamorza Affumicata: Italian Smoked Scamorza". Murgella. Archived from the original on 6 February 2024. Retrieved 6 February 2024.{{cite web}}: CS1 maint: numeric names: authors list (link)

[34] "MANDA MOZZARELLA PEYNİRİ 270GR - PERİHAN ABLA". www.caycumamandayogurdu.net (in Turkish). Archived from the original on 25 April 2021. Retrieved 25 April 2021.

[35] "Kandıra'da ürettikleri İtalyan peynirleriyle ithalatın önüne geçtiler". www.aa.com.tr (in Turkish). Archived from the original on 5 February 2021. Retrieved 26 April 2021.

[36] "Mozzarella Tradizionale". ec.europa.eu. Retrieved 10 October 2024.

[37] Commission Implementing Regulation (EU) 2022/1291 of 22 July 2022 approving a non-minor amendment to the product specification for a name entered in the register of traditional specialities guaranteed 'Mozzarella' (TSG), 22 July 2022, retrieved 10 October 2024

[ojec1998-38] "Commission Regulation (EC) No 2527/98". Official Journal of the European Communities. 41. European Commission: L 317/14–18. 26 November 1998. Archived from the original on 9 August 2014. Retrieved 28 July 2014.

[39] "D.M. n° 54556 del 14/07/2017 "Diciassettesimo aggiornamento dell'elenco nazionale dei prodotti agroalimentari tradizionali ai sensi dell'articolo 12, comma 1, della legge 12 dicembre 2016, n. 238"". Gazzetta ufficiale della Repubblica Italiana nº 176 del 29/07/2017, Supplemento Ordinario nº 41. Archived from the original on 2 September 2017. Retrieved 21 January 2019.

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@@ Line 1: / Line 1: @@
 {{Short description|Type of semi-soft Italian cheese}}
 {{Redirect|fior-di-latte|other uses|fior di latte (disambiguation)}}
-{{Use dmy dates|date=March 2024}}
+{{Use British English|date=November 2024}}
+{{Use dmy dates|date=November 2024}}
 {{Infobox cheese
 | name          = Mozzarella
 | image         = Mozzarella di bufala3.jpg
+| image_size    = 250px
-| caption       = [[Italian Mediterranean buffalo|Buffalo]] mozzarella
+| caption       = [[Buffalo mozzarella]]
 | country       = [[Italy]]
 | source        = [[Italian Mediterranean buffalo]]; [[Cattle|cows]] in all 20 Italian regions; in some areas also [[sheep]] and [[goat]]
@@ Line 14: / Line 16: @@
 }}
-'''Mozzarella''' ({{IPAc-en|lang|ˌ|m|ɒ|t|s|ə|ˈ|r|ɛ|l|ə}}, {{IPA|it|mottsaˈrɛlla|lang}}; {{lang-nap|muzzarella}}, {{IPA-nap|muttsaˈrɛllə|lang}}) is a [[Types of cheese#Semi-soft cheese|semi-soft]] non-aged [[cheese]] prepared by the ''[[pasta filata]]'' ('stretched-curd') method with origins from [[southern Italy]].
+'''Mozzarella''' ({{IPAc-en|lang|ˌ|m|ɒ|t|s|ə|ˈ|r|ɛ|l|ə}}, {{IPA|it|mottsaˈrɛlla|lang}}; {{langx|nap|muzzarella}}, {{IPA-nap|muttsaˈrɛllə|lang}}) is a [[Types of cheese#Semi-soft cheese|semi-soft]] non-aged [[cheese]] prepared by the {{lang|it|[[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.
+* {{lang|it|Mozzarella fior di latte}} or mozzarella: cow's milk.
-* ''Mozzarella di bufala'': [[Italian Mediterranean buffalo|Italian buffalo]]'s milk.
+* {{lang|it|[[Buffalo mozzarella|Mozzarella di bufala campana]]}}: [[Italian Mediterranean buffalo|Italian buffalo]]'s milk.
-Fresh mozzarella is white, but the occasional yellow/brown color of mozzarella comes from the enzyme R110.<ref>{{Cite journal |last1=Yun |first1=J. Joseph |last2=Barbano |first2=David M. |last3=Larose |first3=Kristie L. |last4=Kindstedt |first4=Paul S. |date=January 1998 |title=Mozzarella Cheese: Impact of Nonfat Dry Milk Fortification on Composition, Proteolysis, and Functional Properties |journal=Journal of Dairy Science |volume=81 |issue=1 |pages=1–8 |doi=10.3168/jds.s0022-0302(98)75543-2 |issn=0022-0302|doi-access=free }}</ref> Due to its high moisture content, it is traditionally served the day after it is made<ref>{{cite web|url=http://www.thewinenews.com/octnov06/cuisine.asp |title=Burrata mozzarella's creamy cousin makes a fresh impression |work=The Wine News Magazine |access-date=1 April 2008 |last=Kotkin |first=Carole |date=October–November 2006 |url-status=dead |archive-url=https://web.archive.org/web/20071124090108/http://www.thewinenews.com/octnov06/cuisine.asp |archive-date=24 November 2007 }}</ref> but can be kept in [[brine]] for up to a week<ref>{{cite web |author= Staff |url= http://www.pccnaturalmarkets.com/health/1833005/ |publisher= PCC Natural Markets |work= Healthnotes |title= Mozzarella |access-date= 1 April 2008 |archive-date= 6 February 2010 |archive-url= https://web.archive.org/web/20100206085750/http://www.pccnaturalmarkets.com/health/1833005 |url-status= live }}</ref> or longer when sold in [[Vacuum packing|vacuum-sealed packages]]. Fresh mozzarella can be heard to make a distinct squeaky sound when it is chewed or rubbed.<ref>{{Cite journal |vauthors=Nurkkala E, Hannula M, Carlson CS, Hyttinen J, Hopia A, Postema M |date=2023 |title=Micro-computed tomography shows silent bubbles in squeaky mozzarella |journal=Current Directions in Biomedical Engineering |volume=9 |issue=1 |pages=5–8 |doi=10.1515/cdbme-2023-1002 |s2cid=262087123 |doi-access=free }}</ref>
+Fresh mozzarella is white, but the occasional yellow/brown colour of mozzarella comes from the enzyme R110.<ref>{{Cite journal |last1=Yun |first1=J. Joseph |last2=Barbano |first2=David M. |last3=Larose |first3=Kristie L. |last4=Kindstedt |first4=Paul S. |date=January 1998 |title=Mozzarella Cheese: Impact of Nonfat Dry Milk Fortification on Composition, Proteolysis, and Functional Properties |journal=Journal of Dairy Science |volume=81 |issue=1 |pages=1–8 |doi=10.3168/jds.s0022-0302(98)75543-2 |issn=0022-0302|doi-access=free }}</ref> Due to its high moisture content, it is traditionally served the day after it is made<ref>{{cite web|url=http://www.thewinenews.com/octnov06/cuisine.asp |title=Burrata mozzarella's creamy cousin makes a fresh impression |work=The Wine News Magazine |access-date=1 April 2008 |last=Kotkin |first=Carole |date=October–November 2006 |url-status=dead |archive-url=https://web.archive.org/web/20071124090108/http://www.thewinenews.com/octnov06/cuisine.asp |archive-date=24 November 2007 }}</ref> but can be kept in [[brine]] for up to a week<ref>{{cite web |author= Staff |url= http://www.pccnaturalmarkets.com/health/1833005/ |publisher= PCC Natural Markets |work= Healthnotes |title= Mozzarella |access-date= 1 April 2008 |archive-date= 6 February 2010 |archive-url= https://web.archive.org/web/20100206085750/http://www.pccnaturalmarkets.com/health/1833005 |url-status= live }}</ref> or longer when sold in [[Vacuum packing|vacuum-sealed packages]]. Fresh mozzarella can be heard to make a distinct squeaky sound when it is chewed or rubbed.<ref>{{Cite journal |vauthors=Nurkkala E, Hannula M, Carlson CS, Hyttinen J, Hopia A, Postema M |date=2023 |title=Micro-computed tomography shows silent bubbles in squeaky mozzarella |journal=Current Directions in Biomedical Engineering |volume=9 |issue=1 |pages=5–8 |doi=10.1515/cdbme-2023-1002 |s2cid=262087123 |doi-access=free }}</ref>
 Low-moisture mozzarella can be kept refrigerated for up to a month,<ref>{{cite book |first= John |last= Correll |chapter-url= http://www.correllconcepts.com/Encyclopizza/09_Cheese/09_cheese.htm |chapter= Chapter 8 – Cheese |title= The Original Encyclopizza: Pizza Ingredient Purchasing and Preparation |publisher= Fulfillment Press |isbn= 978-0-9820920-7-1 |access-date= 1 April 2008 |date= 30 November 2011 |archive-date= 25 July 2011 |archive-url= https://web.archive.org/web/20110725071959/http://www.correllconcepts.com/Encyclopizza/09_Cheese/09_cheese.htm |url-status= live }}</ref> although some shredded low-moisture mozzarella is sold with a shelf life of up to six months.<ref>{{cite web |author= Staff |url= http://www.organicvalley.coop/products/cheese/shreds/mozzarella-low-moisture-part-skim-shredded-6-oz/ |publisher= Organic Valley |title= Shreds: Mozzarella, Low Moisture, Part Skim, Shredded, 6 oz. |access-date= 1 April 2008 |archive-date= 23 May 2008 |archive-url= https://web.archive.org/web/20080523114109/http://www.organicvalley.coop/products/cheese/shreds/mozzarella-low-moisture-part-skim-shredded-6-oz/ |url-status= dead }}</ref> Mozzarella is used for most types of [[pizza]] and several pasta dishes or served with sliced [[tomato]]es and [[basil]] in [[Caprese salad]].
 ==Etymology==
-''Mozzarella'', derived from the southern Italian dialects spoken in [[Apulia]], [[Calabria]], [[Campania]], [[Abruzzo]], [[Molise]], [[Basilicata]], [[Lazio]], and [[Marche]], is the diminutive form of {{lang|it|mozza}} ('cut'), or {{lang|it|mozzare}} ('to cut off'), derived from the method of working.<ref>{{cite web |url= http://www.merriam-webster.com/dictionary/mozzarella |author= Staff |title= Mozzarella |work= Merriam-Webster Dictionary Online |access-date= 1 April 2012 |archive-date= 6 October 2011 |archive-url= https://web.archive.org/web/20111006191703/http://www.merriam-webster.com/dictionary/mozzarella |url-status= live }}</ref> The term is first mentioned in 1570, cited in a cookbook by [[Bartolomeo Scappi]], reading "milk cream, fresh butter, ricotta cheese, fresh mozzarella and milk".<ref>{{cite news |first= David |last= Charter |url= http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/article3643079.ece |title= Buffalo mozzarella in crisis after pollution fears at Italian farms |work= [[The Times]] |location= London |date= 29 March 2008 |access-date= 1 April 2008 |archive-date= 29 August 2008 |archive-url= https://web.archive.org/web/20080829150322/http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/article3643079.ece |url-status= live }}{{subscription required}}</ref> An earlier reference of Monsignor Alicandri is also often cited as describing mozzarella, which states that in the 12th century the Monastery of San Lorenzo, in [[Capua]], Campania, Alicandri offered pilgrims a piece of bread with ''mozza''.<ref>{{Cite book|author=Alicandri L.|title=Il Mazzone nell'antichità e nei tempi presenti|year=1915|page=88|language=Italian}}</ref>
+{{lang|it|Mozzarella}}, derived from the southern Italian dialects spoken in [[Apulia]], [[Calabria]], [[Campania]], [[Abruzzo]], [[Molise]], [[Basilicata]], [[Lazio]], and [[Marche]], is the diminutive form of {{lang|it|mozza}}, 'cut', or {{lang|it|mozzare}}, 'to cut off', derived from the method of working.<ref>{{cite web |url= http://www.merriam-webster.com/dictionary/mozzarella |author= Staff |title= Mozzarella |work= Merriam-Webster Dictionary Online |access-date= 1 April 2012 |archive-date= 6 October 2011 |archive-url= https://web.archive.org/web/20111006191703/http://www.merriam-webster.com/dictionary/mozzarella |url-status= live }}</ref> The term is first mentioned in 1570, cited in a cookbook by [[Bartolomeo Scappi]], reading "milk cream, fresh butter, ricotta cheese, fresh mozzarella and milk".<ref>{{cite news |first= David |last= Charter |url= http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/article3643079.ece |title= Buffalo mozzarella in crisis after pollution fears at Italian farms |work= [[The Times]] |location= London |date= 29 March 2008 |access-date= 1 April 2008 |archive-date= 29 August 2008 |archive-url= https://web.archive.org/web/20080829150322/http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/article3643079.ece |url-status= dead }}{{subscription required}}</ref> An earlier reference of Monsignor Alicandri is also often cited as describing mozzarella, which states that in the 12th century the Monastery of San Lorenzo, in [[Capua]], Campania, Alicandri offered pilgrims a piece of bread with {{lang|it|mozza}}.<ref>{{Cite book|author=Alicandri L.|title=Il Mazzone nell'antichità e nei tempi presenti|year=1915|page=88|language=Italian}}</ref>
 ==Types==
-Fresh mozzarella, recognised as a [[traditional speciality guaranteed]] (TSG) since 1996 in the [[European Union]],<ref>Regolamento (CE) N. 2527/98 della commissione del 25 novembre 1998 registrando una denominazione - Mozzarella - nell'albo delle attestazioni di specificità. Gazzetta ufficiale delle Comunità europee L 317/14 del 26/11/1998.</ref> is available usually rolled into a ball of {{convert|80|to|100|g|oz}} or about {{convert|6|cm|in|abbr=on}} in diameter, and sometimes up to {{convert|1|kg|lb|abbr=on}} or about {{convert|12|cm|in|abbr=on}} in diameter. It is soaked in [[Saline water|salt water]] ([[brine]]) or [[whey]].
+Fresh mozzarella, recognised as a [[traditional speciality guaranteed]] (TSG) since 1996 in the [[European Union]],<ref>Regolamento (CE) N. 2527/98 della commissione del 25 novembre 1998 registrando una denominazione - Mozzarella - nell'albo delle attestazioni di specificità. Gazzetta ufficiale delle Comunità europee L 317/14 del 26/11/1998.</ref><ref>{{Cite web |title=Mozzarella Tradizionale TSG :: Qualigeo |url=https://www.qualigeo.eu/en/product/mozzarella-tsg// |access-date=2024-10-09 |website=Qualigeo :: Banca dati europea dei prodotti DOP IGP STG |language=en-US}}</ref> is available usually rolled into a ball of {{convert|80|to|100|g|oz}} or about {{convert|6|cm|in|abbr=on}} in diameter, and sometimes up to {{convert|1|kg|lb|abbr=on}} or about {{convert|12|cm|in|abbr=on}} in diameter. It is soaked in [[Saline water|salt water]] ([[brine]]) or [[whey]].
 If [[citric acid]] is added and it is partly dried (desiccated), its structure becomes more compact. In this last form it is often used to prepare dishes cooked in the oven, such as [[lasagna]] and [[pizza]].<ref>{{cite web |url=https://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:C:2008:040:0017:0025:EN:PDF |title=Official Journal of the European Union |publisher=lex.europa.eu |date=2008 |access-date=2021-04-14 |archive-date=9 October 2012 |archive-url=https://web.archive.org/web/20121009030930/https://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:C:2008:040:0017:0025:EN:PDF |url-status=live }}</ref>
 ===Sizes and shapes===
+{{Refimprove section|date=October 2024}}
-[[File:Tomate Mozzarella - tomato mozzarella (712279487).jpg|thumb|Cherry tomatoes skewered with [[bocconcini]] for an appetizer]]
+[[File:Bocconcini_gobeirne.jpg|thumb|Bocconcini with a sprig of basil]]
-Fresh mozzarella balls are made in multiple sizes for various uses; often the name refers to the size. Sizes smaller than the typical fist-sized ball include ''Ovolini'', which are about the size of a hen's egg, and may be used whole as part of a composed salad or sliced for topping a small sandwich such as a [[Slider (sandwich)|slider]].<ref name=":0">{{Cite web |last=Kapadia |first=Jess |date=2015-10-01 |title=12 Types Of Mozzarella To Know, Love and Melt |url=https://www.foodrepublic.com/2015/10/01/12-types-mozzarella-know-love-melt/ |access-date=2023-10-05 |website=[[Food Republic]] |archive-date=7 October 2023 |archive-url=https://web.archive.org/web/20231007124954/https://www.foodrepublic.com/2015/10/01/12-types-mozzarella-know-love-melt/ |url-status=live }}</ref> [[Bocconcini]] are approximately bite-sized; a common use is alternating them with cherry tomatoes on a skewer for an appetizer.<ref name=":0" /><ref name="TEFC">[https://books.google.com/books?id=duCrM0xEkv4C&pg=PA40 The Essential Fingerfood Cookbook], p. 40.</ref> ''Ciliegine'' are cherry-sized.<ref>{{Cite web |title=Ciliegine mozzarella {{!}} Local Cheese From Italy |url=https://www.tasteatlas.com/ciliegine-mozzarella |access-date=2023-10-05 |website=[[TasteAtlas]] |archive-date=30 December 2021 |archive-url=https://web.archive.org/web/20211230144843/https://www.tasteatlas.com/ciliegine-mozzarella |url-status=live }}</ref> ''Perlene'' are the smallest commercially produced and are often added to salads or into hot soups or pasta dishes just before serving.<ref name=":0" />
+Fresh mozzarella balls are made in multiple sizes for various uses; often the name refers to the size. Sizes smaller than the typical fist-sized ball include {{lang|it|ovolini}}, which are about the size of a hen's egg, and may be used whole as part of a composed salad or sliced for topping a small sandwich such as a [[Slider (sandwich)|slider]].<ref name=":0">{{Cite web |last=Kapadia |first=Jess |date=2015-10-01 |title=12 Types Of Mozzarella To Know, Love and Melt |url=https://www.foodrepublic.com/2015/10/01/12-types-mozzarella-know-love-melt/ |access-date=2023-10-05 |website=[[Food Republic]] |archive-date=7 October 2023 |archive-url=https://web.archive.org/web/20231007124954/https://www.foodrepublic.com/2015/10/01/12-types-mozzarella-know-love-melt/ |url-status=live }}</ref>
-When twisted to form a plait, mozzarella is called ''treccia''.
+Bocconcini ('small mouthful'), sometimes called {{lang|it|uova di bufala}} ('buffalo eggs'), are approximately bite-sized; a common use is alternating them with cherry tomatoes on a skewer for an appetiser.<ref name=":0" /><ref name="TEFC">[https://books.google.com/books?id=duCrM0xEkv4C&pg=PA40 The Essential Fingerfood Cookbook], p. 40.</ref> {{lang|it|Ciliegine}} ('small cherries') are cherry-sized.<ref>{{Cite web |title=Ciliegine mozzarella {{!}} Local Cheese From Italy |url=https://www.tasteatlas.com/ciliegine-mozzarella |access-date=2023-10-05 |website=[[TasteAtlas]] |archive-date=30 December 2021 |archive-url=https://web.archive.org/web/20211230144843/https://www.tasteatlas.com/ciliegine-mozzarella |url-status=live }}</ref> {{lang|it|Perlene}} are the smallest commercially produced and are often added to salads or into hot soups or pasta dishes just before serving.<ref name=":0" /> These balls are packaged in [[whey]] or water, have a spongy [[Mouthfeel|texture]], and absorb flavours.
-==Variants==
-[[File:Neapolitan pizza in Fort Lauderdale, Florida.jpg|thumb|Fresh mozzarella on a [[Neapolitan pizza]]]]<!-- Italian does not capitalize common nouns, adjectives such as campana; note several official websites get this wrong -->
+Bocconcini of water buffalo's milk are still produced in the provinces of [[Province of Naples|Naples]], [[Province of Caserta|Caserta]], and [[Province of Salerno|Salerno]], as {{lang|it|bocconcini alla panna di bufala}}, in a process that involves mixing freshly produced {{lang|it|[[Buffalo mozzarella|mozzarella di bufala campana]]}} [[Protected designation of origin|PDO]] with fresh cream. A {{lang|it|bocconcino di bufala campana}} PDO is also made, which is simply {{lang|it|mozzarella di bufala campana}} PDO, produced in the egg-sized format.
-===Fresh===
-Traditionally mozzarella is allowed to dry and harden after it's pulled into shape, while fresh mozzarella is packed in liquid for easy consumption.
+When twisted to form a plait, mozzarella is called {{lang|it|treccia}}.<ref>{{cite book | last1=Bonetto | first1=C. | last2=Clark | first2=G. | last3=McNaughtan | first3=H. | title=Lonely Planet Southern Italy | publisher=Lonely Planet Global Limited | series=Travel Guide | year=2018 | isbn=978-1-78701-947-8 | url=https://books.google.com/books?id=M71TDwAAQBAJ&pg=PT471 | access-date=27 October 2024 | page=PT471}}</ref>
-====Buffalo's milk====
-In Italy, the cheese is produced nationwide using Italian buffalo's milk under the government's official name ''mozzarella di latte di bufala'' because [[Italian Mediterranean buffalo|Italian buffalo]] are present in all Italian regions. Only selected ''[[Buffalo mozzarella|mozzarella di bufala campana]]'' [[Protected designation of origin|PDO]] is a type, made from the milk of Italian buffalo raised in designated areas of [[Campania]], [[Lazio]], [[Apulia]], and [[Molise]]. Unlike other mozzarellas—50% of whose production derives from non-Italian and often semi-coagulated milk<ref>{{cite web |first= Roberto |last= Fiore |url= http://www.lastampa.it/redazione/cmsSezioni/societa/200906articoli/44305girata.asp |title= Fermiamo il formaggio Frankenstein |work= [[La Stampa]] |date= 4 June 2009 |language= it |access-date= 1 April 2012 |archive-url= https://web.archive.org/web/20140104205358/http://www1.lastampa.it/redazione/cmsSezioni/societa/200906articoli/44305girata.asp |archive-date= 4 January 2014 |url-status= dead }}</ref>—it holds the status of a protected designation of origin (PDO: 1996) under [[European Union]] law<ref name=ojec2008>{{cite journal |title=Commission Regulation (EC) No 103/2008 |url=http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=474 |journal=Official Journal of the European Communities |volume=51 |page=L 31/31 |publisher=European Commission |date=5 February 2008 |access-date=28 July 2014 |archive-date=9 August 2014 |archive-url=https://web.archive.org/web/20140809231713/http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=474 |url-status=live }}</ref> and UK law.<ref>{{cite web|url=https://www.gov.uk/protected-food-drink-names/mozzarella-di-bufala-campana|title=Mozzarella di Bufala Campana|work=UK Government|access-date=23 October 2021|archive-date=23 October 2021|archive-url=https://web.archive.org/web/20211023211809/https://www.gov.uk/protected-food-drink-names/mozzarella-di-bufala-campana|url-status=live}}</ref>
+==Production==
-====Sheep's milk====
+{{Infobox nutritional value
-Mozzarella of [[Sheep's milk|sheep milk]], sometimes called ''mozzarella pecorella'', is typical of [[Sardinia]], [[Abruzzo]], and [[Lazio]], where it is also called ''mozzapecora''. It is worked with the addition of the [[rennet]] of lamb.<ref>{{Cite web |url=http://www.cibitipici.it/prezzo/mozzarella-di-pecora |title=Sardinian quality |access-date=15 April 2013 |archive-url=https://web.archive.org/web/20130818231649/http://cibitipici.it/prezzo/mozzarella-di-pecora |archive-date=18 August 2013 |url-status=dead }}</ref><ref>{{Cite web |url=http://www.formaggiroma.it/pagina.php?ID=29&categoria= |title=Latium quality |access-date=22 June 2017 |archive-date=9 February 2020 |archive-url=https://web.archive.org/web/20200209121145/http://www.formaggiroma.it/pagina.php?ID=29&categoria= |url-status=live }}</ref><ref>[http://www.houseificioiltratturo.it/mozzarella.htm Abruzzo quality]{{Dead link|date=April 2020 |bot=InternetArchiveBot |fix-attempted=yes }}</ref>
+| name = Cheese, mozzarella, whole milk
+| water = 50 g
+| kcal = 300
+| protein = 22.2 g
+| fat = 22.4 g
+| satfat = 13.2 g
+| monofat = 6.6 g
+| carbs = 2.2 g
+| sugars = 1 g
+| calcium_mg = 505
+| phosphorus_mg = 354
+| sodium_mg = 627
+| source_usda = 1
+}}
+After the curd heals, it is further cut into {{Convert|1|-|1.5|cm|in|1|abbr=on}} pieces. The curds are stirred and heated to separate the curds from the whey. The whey is then drained from the curds and the curds are placed in a hoop to form a solid mass. The curd mass is left until the pH is at around 5.2–5.5, which is the point when the cheese can be stretched and kneaded to produce a delicate consistency—this process is generally known as {{lang|it|[[pasta filata]]}}. According to the {{lang|it|mozzarella di bufala campana}} trade association, "The cheese-maker 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."<ref>{{cite web |author= Staff |url= http://www.mozzarelladibufala.org/allestimento.htm |title= Campana Buffalo's Mozzarella Cheese |publisher= Mozzarella di Bufala Campana Trade Organization |access-date= 8 May 2007 |archive-url= https://web.archive.org/web/20081017165243/http://www.mozzarelladibufala.org/allestimento.htm |archive-date= 17 October 2008 |url-status= dead }}</ref>
-====Goat's milk====
-Mozzarella of [[goat milk]] is of recent origin and the producers are still few.<ref>{{Cite web |url=http://espresso.repubblica.it/food/dettaglio/ecco-il-fior-di-latte-di-capra/2221355.html?refresh_ce |title=article in 'L'Espresso' |access-date=22 June 2017 |archive-date=14 June 2018 |archive-url=https://web.archive.org/web/20180614095442/http://espresso.repubblica.it/food/dettaglio/ecco-il-fior-di-latte-di-capra/2221355.html?refresh_ce |url-status=dead }}</ref>
+==Variants==
+=== Buffalo's milk ===
+In Italy, the cheese is produced nationwide using Italian buffalo's milk under the government's official name {{lang|it|mozzarella di latte di bufala}}, because [[Italian Mediterranean buffalo|Italian buffalo]] are present in all Italian regions. Only selected {{lang|it|[[Buffalo mozzarella|mozzarella di bufala campana]]}} [[Protected designation of origin|PDO]] is a style made from the milk of Italian buffalo raised in designated areas of [[Campania]], [[Lazio]], [[Apulia]], and [[Molise]]. Unlike other mozzarellas—50% of whose production derives from non-Italian and often semi-coagulated milk<ref>{{cite web |last=Fiore |first=Roberto |date=4 June 2009 |title=Fermiamo il formaggio Frankenstein |url=http://www.lastampa.it/redazione/cmsSezioni/societa/200906articoli/44305girata.asp |url-status=dead |archive-url=https://web.archive.org/web/20140104205358/http://www1.lastampa.it/redazione/cmsSezioni/societa/200906articoli/44305girata.asp |archive-date=4 January 2014 |access-date=1 April 2012 |work=[[La Stampa]] |language=it}}</ref>—it holds the status of a protected designation of origin (PDO: 1996) under [[European Union]] law<ref name="ojec2008">{{cite journal |date=5 February 2008 |title=Commission Regulation (EC) No 103/2008 |url=http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=474 |url-status=live |journal=Official Journal of the European Communities |publisher=European Commission |volume=51 |page=L 31/31 |archive-url=https://web.archive.org/web/20140809231713/http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=474 |archive-date=9 August 2014 |access-date=28 July 2014}}</ref> and UK law.<ref>{{cite web |title=Mozzarella di Bufala Campana |url=https://www.gov.uk/protected-food-drink-names/mozzarella-di-bufala-campana |url-status=live |archive-url=https://web.archive.org/web/20211023211809/https://www.gov.uk/protected-food-drink-names/mozzarella-di-bufala-campana |archive-date=23 October 2021 |access-date=23 October 2021 |work=UK Government}}</ref>
+=== Sheep's milk ===
+Mozzarella of [[Sheep's milk|sheep milk]], sometimes called {{lang|it|mozzarella pecorella}}, is typical of [[Sardinia]], [[Abruzzo]], and [[Lazio]], where it is also called {{lang|it|mozzapecora}}. It is worked with the addition of the [[rennet]] of lamb.<ref>{{Cite web |title=Sardinian quality |url=http://www.cibitipici.it/prezzo/mozzarella-di-pecora |url-status=dead |archive-url=https://web.archive.org/web/20130818231649/http://cibitipici.it/prezzo/mozzarella-di-pecora |archive-date=18 August 2013 |access-date=15 April 2013}}</ref><ref>{{Cite web |title=Latium quality |url=http://www.formaggiroma.it/pagina.php?ID=29&categoria= |url-status=live |archive-url=https://web.archive.org/web/20200209121145/http://www.formaggiroma.it/pagina.php?ID=29&categoria= |archive-date=9 February 2020 |access-date=22 June 2017}}</ref><ref>[http://www.houseificioiltratturo.it/mozzarella.htm Abruzzo quality]{{Dead link|date=April 2020|bot=InternetArchiveBot|fix-attempted=yes}}</ref>
+=== Goat's milk ===
+Mozzarella of [[goat milk]] is of recent origin and the producers are still few.<ref>{{Cite web |title=article in "L'Espresso" |url=http://espresso.repubblica.it/food/dettaglio/ecco-il-fior-di-latte-di-capra/2221355.html?refresh_ce |url-status=dead |archive-url=https://web.archive.org/web/20180614095442/http://espresso.repubblica.it/food/dettaglio/ecco-il-fior-di-latte-di-capra/2221355.html?refresh_ce |archive-date=14 June 2018 |access-date=22 June 2017}}</ref>
 ===Low-moisture===
-Several variants have been specifically formulated and prepared for use on pizza, such as low-moisture mozzarella cheese.<ref>{{cite web |author=Aikenhead, Charles |date=1 June 2003 |title=Permanently pizza: continuous production of pizza cheese is now a realistic proposition |url=http://business.highbeam.com/137612/article-1G1-105477922/permanently-pizza-continuo |url-status=dead |archive-url=https://archive.today/20130125035645/http://business.highbeam.com/137612/article-1G1-105477922/permanently-pizza-continuo |archive-date=25 January 2013 |access-date=30 September 2012 |publisher=Dairy Industries International}} {{Subscription required}}</ref><ref>{{cite book |author=Fox, Patrick F. |url=https://books.google.com/books?id=c7cacFl04bgC&q=pizza+cheese&pg=PA338 |title=Cheese: Chemistry, Physics and Microbiology (Major Cheese Groups) |date=1999 |volume=2 |publisher=Aspen Publishers, Inc. |isbn=9780834213395 |access-date=27 September 2012}} {{ISBN|0412535106}}</ref> The ''International Dictionary of Food and Cooking'' defines this cheese as "a soft spun-curd cheese similar to mozzarella made from cow's milk" that is "[u]sed particularly for pizzas and [that] contains somewhat less water than real mozzarella".<ref>{{cite book |last=Sinclair |first=Charles G. |url=https://books.google.com/books?id=fnveo8cyxKkC&q=%22pizza+cheese%22&pg=PA417 |title=International Dictionary of Food and Cooking |publisher=Fitzroy Dearborn Publishers |year=1998 |isbn=1579580572 |page=417}}</ref>
+Several variants have been specifically formulated and prepared for use on pizza, such as low-moisture mozzarella cheese.<ref>{{cite web |author=Aikenhead, Charles |date=1 June 2003 |title=Permanently pizza: continuous production of pizza cheese is now a realistic proposition |url=http://business.highbeam.com/137612/article-1G1-105477922/permanently-pizza-continuo |url-status=dead |archive-url=https://archive.today/20130125035645/http://business.highbeam.com/137612/article-1G1-105477922/permanently-pizza-continuo |archive-date=25 January 2013 |access-date=30 September 2012 |publisher=Dairy Industries International}} {{Subscription required}}</ref><ref>{{cite book |author=Fox, Patrick F. |url=https://books.google.com/books?id=c7cacFl04bgC&q=pizza+cheese&pg=PA338 |title=Cheese: Chemistry, Physics and Microbiology (Major Cheese Groups) |date=1999 |publisher=Aspen Publishers, Inc. |isbn=9780834213395 |volume=2 |access-date=27 September 2012}} {{ISBN|0412535106}}</ref> The ''International Dictionary of Food and Cooking'' defines this cheese as "a soft spun-curd cheese similar to mozzarella made from cow's milk" that is "[u]sed particularly for pizzas and [that] contains somewhat less water than real mozzarella".<ref>{{cite book |last=Sinclair |first=Charles G. |url=https://books.google.com/books?id=fnveo8cyxKkC&q=%22pizza+cheese%22&pg=PA417 |title=International Dictionary of Food and Cooking |publisher=Fitzroy Dearborn Publishers |year=1998 |isbn=1579580572 |page=417}}</ref>
-Low-moisture part-skim mozzarella, widely used in the food service industry, has a low [[galactose]] content, per some consumers' preference for cheese on pizza to have low or moderate [[Food browning|browning]].<ref>{{cite journal |author1=Baskaran, D. |author2=Sivakumar, S. |date=November 2003 |title=Galactose concentration in pizza cheese prepared by three different culture techniques |journal=International Journal of Dairy Technology |volume=56 |issue=4 |pages=229–232 |doi=10.1046/j.1471-0307.2003.00109.x|doi-access=free }}</ref><ref group="nb">Galactose is a type of [[sugar]] found in dairy products and other foods that is less sweet than glucose. Sugar in foods can lead to [[caramelization]] when they are cooked, which increases their browning.</ref> Some [[pizza cheese]]s derived from skim mozzarella variants were designed not to require aging or the use of starter.<ref name="McMahon">{{cite web |author=McMahon |display-authors=etal |date=5 September 2000 |title=Manufacture of Lower-fat and Fat-free Pizza Cheese |url=http://www.google.com/patents?id=hs4DAAAAEBAJ&printsec=abstract&dq=pizza+cheese |access-date=28 September 2012 |publisher=United States Patent and Trademark Office |archive-date=10 January 2020 |archive-url=https://web.archive.org/web/20200110123935/https://patents.google.com/patent/US6113953?oq=pizza+cheese |url-status=dead }}</ref> Others can be made through the direct acidification of milk.<ref name="McMahon" />
+Low-moisture part-skim mozzarella, widely used in the food service industry, has a low [[galactose]] content, per some consumers' preference for cheese on pizza to have low or moderate [[Food browning|browning]].<ref>{{cite journal |author1=Baskaran, D. |author2=Sivakumar, S. |date=November 2003 |title=Galactose concentration in pizza cheese prepared by three different culture techniques |journal=International Journal of Dairy Technology |volume=56 |issue=4 |pages=229–232 |doi=10.1046/j.1471-0307.2003.00109.x |doi-access=free}}</ref><ref group="nb">Galactose is a type of [[sugar]] found in dairy products and other foods that is less sweet than glucose. Sugar in foods can lead to [[caramelization]] when they are cooked, which increases their browning.</ref> Some [[pizza cheese]]s derived from skim mozzarella variants were designed not to require aging or the use of starter.<ref name="McMahon">{{cite web |author=McMahon |display-authors=etal |date=5 September 2000 |title=Manufacture of Lower-fat and Fat-free Pizza Cheese |url=http://www.google.com/patents?id=hs4DAAAAEBAJ&printsec=abstract&dq=pizza+cheese |url-status=dead |archive-url=https://web.archive.org/web/20200110123935/https://patents.google.com/patent/US6113953?oq=pizza+cheese |archive-date=10 January 2020 |access-date=28 September 2012 |publisher=United States Patent and Trademark Office}}</ref> Others can be made through the direct acidification of milk.<ref name="McMahon" />
 ===Smoked===
-Mozzarella is also available in smoked ({{lang|it|affumicata}}).<ref>{{Cite web |last=swabespAfra3 |date=2018-01-31 |title=Scamorza Affumicata: Italian Smoked Scamorza |url=https://www.murgella.com/scamorza/smoked-scamorza-affumicata/ |access-date=2024-02-06 |website=Murgella |archive-date=6 February 2024 |archive-url=https://web.archive.org/web/20240206012152/https://www.murgella.com/scamorza/smoked-scamorza-affumicata/ |url-status=live }}</ref>
+Mozzarella is also available smoked ({{lang|it|affumicata}}).<ref>{{Cite web |last=swabespAfra3 |date=2018-01-31 |title=Scamorza Affumicata: Italian Smoked Scamorza |url=https://www.murgella.com/scamorza/smoked-scamorza-affumicata/ |url-status=live |archive-url=https://web.archive.org/web/20240206012152/https://www.murgella.com/scamorza/smoked-scamorza-affumicata/ |archive-date=6 February 2024 |access-date=2024-02-06 |website=Murgella}}</ref>
 ===Turkish===
-Çaycuma mozzarella cheese and Kandıra mozzarella cheese are [[Turkish cuisine#Cheeses|Turkish cheeses]] made of buffalo's milk.<ref>{{Cite web|title=MANDA MOZZARELLA PEYNİRİ 270GR - PERİHAN ABLA|url=https://www.caycumamandayogurdu.net/urun/manda-mozzarella-peyniri-270gr/127|access-date=2021-04-25|website=www.caycumamandayogurdu.net|language=tr|archive-date=25 April 2021|archive-url=https://web.archive.org/web/20210425141255/https://www.caycumamandayogurdu.net/urun/manda-mozzarella-peyniri-270gr/127|url-status=live}}</ref><ref>{{Cite web|title=Kandıra'da ürettikleri İtalyan peynirleriyle ithalatın önüne geçtiler|url=https://www.aa.com.tr/tr/turkiye/kandirada-urettikleri-italyan-peynirleriyle-ithalatin-onune-gectiler/2134765|access-date=2021-04-26|website=www.aa.com.tr|language=tr|archive-date=5 February 2021|archive-url=https://web.archive.org/web/20210205105426/https://www.aa.com.tr/tr/turkiye/kandirada-urettikleri-italyan-peynirleriyle-ithalatin-onune-gectiler/2134765|url-status=live}}</ref>
+Çaycuma mozzarella cheese and Kandıra mozzarella cheese are [[Turkish cuisine#Cheeses|Turkish cheeses]] made of buffalo's milk.<ref>{{Cite web |title=MANDA MOZZARELLA PEYNİRİ 270GR - PERİHAN ABLA |url=https://www.caycumamandayogurdu.net/urun/manda-mozzarella-peyniri-270gr/127 |url-status=live |archive-url=https://web.archive.org/web/20210425141255/https://www.caycumamandayogurdu.net/urun/manda-mozzarella-peyniri-270gr/127 |archive-date=25 April 2021 |access-date=2021-04-25 |website=www.caycumamandayogurdu.net |language=tr}}</ref><ref>{{Cite web |title=Kandıra'da ürettikleri İtalyan peynirleriyle ithalatın önüne geçtiler |url=https://www.aa.com.tr/tr/turkiye/kandirada-urettikleri-italyan-peynirleriyle-ithalatin-onune-gectiler/2134765 |url-status=live |archive-url=https://web.archive.org/web/20210205105426/https://www.aa.com.tr/tr/turkiye/kandirada-urettikleri-italyan-peynirleriyle-ithalatin-onune-gectiler/2134765 |archive-date=5 February 2021 |access-date=2021-04-26 |website=www.aa.com.tr |language=tr}}</ref>
-==Production==
-{{Infobox nutritional value
-| name            = Cheese, mozzarella, whole milk
-| water           = 50 g
-| kcal            = 300
-| protein         = 22.2 g
-| fat             = 22.4 g
-| satfat          = 13.2 g
-| monofat         = 6.6 g
-| carbs           = 2.2 g
-| sugars          = 1 g
-| calcium_mg      = 505
-| phosphorus_mg   = 354
-| sodium_mg       = 627
-| source_usda     = 1
-}}
-After the curd heals, it is further cut into {{Convert|1|-|1.5|cm|in|1|abbr=on}} pieces. The curds are stirred and heated to separate the curds from the whey. The whey is then drained from the curds and the curds are placed in a hoop to form a solid mass. The curd mass is left until the pH is at around 5.2–5.5, which is the point when the cheese can be stretched and kneaded to produce a delicate consistency—this process is generally known as ''[[pasta filata]]''. According to the ''mozzarella di bufala'' trade association, "The cheese-maker 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."<ref>{{cite web |author= Staff |url= http://www.mozzarelladibufala.org/allestimento.htm |title= Campana Buffalo's Mozzarella Cheese |publisher= Mozzarella di Bufala Campana Trade Organization |access-date= 8 May 2007 |archive-url= https://web.archive.org/web/20081017165243/http://www.mozzarelladibufala.org/allestimento.htm |archive-date= 17 October 2008 |url-status= dead }}</ref>
 ==Recognitions and regulations==
-Mozzarella received a [[Traditional speciality guaranteed|traditional specialities guaranteed]] (TSG) certification from the [[European Union]] in 1998. This protection scheme requires that mozzarella sold in the European Union is produced according to a traditional recipe. The TSG certification does not specify the source of the milk, so any type of milk can be used, but it is speculated that it is normally made from [[Milk|whole milk]].<ref name=ojec1998 />
+Mozzarella received a [[Traditional speciality guaranteed|traditional specialities guaranteed]] (TSG) certification from the [[European Union]] in 1998, and in 2022 the product specification was updated for the name {{lang|it|mozzarella tradizionale}}.<ref>{{Cite web |title=Mozzarella Tradizionale |url=https://ec.europa.eu/agriculture/eambrosia/geographical-indications-register/details/EUGI00000014040 |access-date=2024-10-10 |website=ec.europa.eu}}</ref><ref>{{Citation |title=Commission Implementing Regulation (EU) 2022/1291 of 22 July 2022 approving a non-minor amendment to the product specification for a name entered in the register of traditional specialities guaranteed 'Mozzarella' (TSG) |date=2022-07-22 |url=https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=uriserv:OJ.L_.2022.196.01.0115.01.ENG&toc=OJ:L:2022:196:TOC |access-date=2024-10-10 |language=en}}</ref> This protection scheme requires that {{lang|it|mozzarella tradizionale}} sold in the European Union is produced according to a traditional recipe. The TSG certification does not specify the source of the milk, so any type of milk can be used, but it is speculated that it is normally made from [[Milk|whole milk]].<ref name=ojec1998 />
-Different variants of this dairy product are included in the list of ''[[Prodotto agroalimentare tradizionale|prodotti agroalimentari tradizionali]]'' (PAT) of the [[Ministry of Agriculture, Food Sovereignty and Forests (Italy)|Ministry of Agricultural, Food and Forestry Policies]] (MIPAAF), with the following denominations:<ref>{{cite web|title=D.M. n° 54556 del 14/07/2017 "Diciassettesimo aggiornamento dell'elenco nazionale dei prodotti agroalimentari tradizionali ai sensi dell'articolo 12, comma 1, della legge 12 dicembre 2016, n. 238"|publisher=Gazzetta ufficiale della Repubblica Italiana nº 176 del 29/07/2017, Supplemento Ordinario nº 41|url=https://www.politicheagricole.it/flex/cm/pages/ServeAttachment.php/L/IT/D/7%252Ff%252Fc%252FD.752a52535cc29bcadf34/P/BLOB%3AID%3D11568/E/pdf|access-date=21 January 2019|archive-date=2 September 2017|archive-url=https://web.archive.org/web/20170902010002/https://www.politicheagricole.it/flex/cm/pages/ServeAttachment.php/L/IT/D/7%252Ff%252Fc%252FD.752a52535cc29bcadf34/P/BLOB%3AID%3D11568/E/pdf|url-status=live}}</ref>
+Different variants of this dairy product are included in the list of {{lang|it|[[Prodotto agroalimentare tradizionale|prodotti agroalimentari tradizionali]]}} (PAT) of the [[Ministry of Agriculture, Food Sovereignty and Forests (Italy)|Ministry of Agricultural, Food and Forestry Policies]] (MIPAAF), with the following denominations:<ref>{{cite web|title=D.M. n° 54556 del 14/07/2017 "Diciassettesimo aggiornamento dell'elenco nazionale dei prodotti agroalimentari tradizionali ai sensi dell'articolo 12, comma 1, della legge 12 dicembre 2016, n. 238"|publisher=Gazzetta ufficiale della Repubblica Italiana nº 176 del 29/07/2017, Supplemento Ordinario nº 41|url=https://www.politicheagricole.it/flex/cm/pages/ServeAttachment.php/L/IT/D/7%252Ff%252Fc%252FD.752a52535cc29bcadf34/P/BLOB%3AID%3D11568/E/pdf|access-date=21 January 2019|archive-date=2 September 2017|archive-url=https://web.archive.org/web/20170902010002/https://www.politicheagricole.it/flex/cm/pages/ServeAttachment.php/L/IT/D/7%252Ff%252Fc%252FD.752a52535cc29bcadf34/P/BLOB%3AID%3D11568/E/pdf|url-status=live}}</ref>
 * Mozzarella ([[Basilicata]])
 * Mozzarella silana ([[Calabria]])
@@ Line 93: / Line 97: @@
 * Cow's mozzarella ([[Molise]])
 * Mozzarella or fior di latte ([[Apulia]])
-* Mozzarella ([[Sicily]]).
+* Mozzarella ([[Sicily]])
 ==See also==
@@ Line 107: / Line 111: @@
 ==References==
-{{Reflist|30em|refs=
+{{reflist|refs=
 <ref name=ojec1998>{{cite journal |title=Commission Regulation (EC) No 2527/98 |url=http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=473 |journal=Official Journal of the European Communities |volume=41 |pages=L 317/14–18 |publisher=European Commission |date=26 November 1998 |access-date=28 July 2014 |archive-date=9 August 2014 |archive-url=https://web.archive.org/web/20140809234238/http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=473 |url-status=live }}</ref>
 }}
@@ Line 113: / Line 117: @@
 ==External links==
 {{Commons category}}
+* [http://lacasa.com.au/q-and-a/ Bocconcini Information; Ingredients & Nutritional Info, Recipes, FAQ & More]. {{Webarchive|url=https://web.archive.org/web/20180327213012/http://lacasa.com.au/q-and-a/ |date=27 March 2018 }}
-{{Wiktionary|mozzarella}}
-* [http://lacasa.com.au/q-and-a/ Bocconcini Information; Ingredients & Nutritional Info, Recipes, FAQ & More.] {{Webarchive|url=https://web.archive.org/web/20180327213012/http://lacasa.com.au/q-and-a/ |date=27 March 2018 }}
+* [https://www.youtube.com/watch?v=qlg7SaR5UQE Video] {{Webarchive|url=https://web.archive.org/web/20160414195236/https://www.youtube.com/watch?v=qlg7SaR5UQE |date=14 April 2016 }}. How Mozzarella Cheese is Manufactured.
-* [https://www.youtube.com/watch?v=qlg7SaR5UQE Video] {{Webarchive|url=https://web.archive.org/web/20160414195236/https://www.youtube.com/watch?v=qlg7SaR5UQE |date=14 April 2016 }} How Mozzarella Cheese is Manufactured
 * [https://web.archive.org/web/20120426010623/http://www.mozzarella-cheese.co.uk/making_mozzarella.html Step-by-step photo guide to making Mozzarella]
 * [https://web.archive.org/web/20081017165243/http://www.mozzarelladibufala.org/allestimento.htm Mozzarella di Bufala Campana trade organization]
-* [http://www.mozzarelladop.it/ The official DOP Consortium site] {{Webarchive|url=https://web.archive.org/web/20070302132127/http://www.mozzarelladop.it/ |date=2 March 2007 }} (Requires Flash)
+* [http://www.mozzarelladop.it/ The official DOP Consortium site]. {{Webarchive|url=https://web.archive.org/web/20070302132127/http://www.mozzarelladop.it/ |date=2 March 2007 }} (requires Flash)
 * [https://web.archive.org/web/20120426010623/http://www.nonsolomozzarella.com/ Sito di approndimento scientifico sulla mozzarella, e l'allevamento di bufala campana]

v t e Italian cheeses
PDO	Asiago Bitto Bra Burrata di Andria Caciocavallo Casciotta d'Urbino Castelmagno Fontina Formaggio di fossa Formai de Mut dell'Alta Valle Brembana Gorgonzola Grana Padano Montasio Monte Veronese Buffalo mozzarella Parmigiano Reggiano Pecorino Pecorino di Filiano Pecorino romano Pecorino sardo Pecorino siciliano Pecorino toscano Piave Provolone Quartirolo Ragusano Raschera Salva Squacquerone di Romagna Silter Spressa delle Giudicarie Taleggio Valle d'Aosta Fromadzo Valtellina Casera
PAT	Bastardo del Grappa Bela Badia Canestrato Casàda Mascarpone Morlacco Padraccio Pecorino di Carmasciano Prescinsêua Ricotta forte Ricotta di fuscella Rosa Camuna Scamorza Stracciata Toma Toma Piemontese Tyrolean grey cheese Vezzena
PGI	Burrata di Andria Canestrato di Moliterno
TSG	Mozzarella
Non-protected varieties	Bel Paese Bocconcini Brös Burrata Cacio figurato Caciotta Calcagno Caprino Casizolu Casu martzu Crucolo Crutin Dolcelatte Galbanino Moliterno Pallone di Gravina Provatura Ricotta Robiola Sottocenere al tartufo Stracchino Stracciatella di bufala
Manufacturers	Auricchio Granarolo Parmalat Sterilgarda