- Mozzarella - nutritional values
- Mozzarella - he alth properties
- Mozzarella - contraindications
- Mozzarella - use in the kitchen
- Mozzarella - production method
Mozzarella is a rennet cheese from Italy. Mozzarella has a delicate flavor and soft texture, which makes it widely used in the kitchen. Check the properties and nutritional values of mozzarella cheese and how it can be used in the kitchen.
Mozzarellais a cheese that comes from southern Italy. It is made from buffalo milk using the pasta filata method, which involves stretching and kneading the fresh curd to obtain a fibrous structure.
However, this was not always the case. The first cheese was obtained at a factory near Naples, when a cheese curd accidentally fell into a bucket of hot water.
However, mozzarella was made from sheep's milk. It was not until the 16th century that mozzarella was made from buffalo milk, and in the 20th century this cheese became popular in Europe, which contributed to the production of mozzarella also from cow's milk.
The original mozzarella cheese, mozzarella di bufala campana, originating in the Campania area, produced with the use of traditional recipes, has been included in the list of products bearing the protected designation of origin.
Mozzarella - nutritional values
| in 100 g | |
| Energy value | 299 kcal |
| Protein | 22.17 g |
| Carbohydrates | 2.4 g |
| Fat | 22.14 g |
| Cholesterol | 79.0 g |
Source: USDA
Vitamins and minerals contained in mozzarella - in 100 g (% of the recommended daily intake for an adult)
| Vitamin B1 | 0.03 mg (2%) |
| Vitamin B2 | 0.283 mg (22%) |
| Vitamin B3 | 0.104 mg (0.7%) |
| Vitamin B6 | 0.037 mg (3%) |
| Vitamin B12 | 2.28 µg (95%) |
| Foliates | 7.0 µg (2%) |
| Vitamin A | 179.0 µg (20%) |
| Vitamin E | 0.19 mg (2%) |
| Vitamin K | 2.3 µg (4%) |
| Vitamin D | 0.4 µg (3%) |
| Calcium | 505.0 mg (51%) |
| Iron | 0.44 mg(4%) |
| Magnesium | 20.0 mg (5%) |
| Phosphorus | 354.0 mg (51%) |
| Potassium | 76.0 mg (2%) |
| Copper | 0.011 mg (1%) |
| Sodium | 486.0 mg (32%) |
| Zinc | 2.92 mg (27%) |
| Selen | 17.0 µg (31%) |
Nutritional Value: USDA,% Daily Recommended Amount based on IŻŻ Nutrition Standards, 2022
Mozzarella - he alth properties
Mozzarella cheeseis a good source of wholesome protein, which is a very important building and functional component in the body. Participates in the regulation of gene expression and metabolic processes. It also takes part in the transport of oxygen and in the processes of vision.
Mozzarella is characterized by a high content of calcium and phosphorus. Their adequate supply is associated with the proper growth of the skeleton in children and the maintenance of bone mass in the elderly. In addition, calcium participates in the processes of muscle contractility and the conduction of nerve stimuli.
In contrast, phosphorus enables the body to properly absorb calcium. 100 g of cheese covers 51% of the daily requirement of these ingredients.
In addition, mozzarella is a good source of zinc, selenium and vitamin B12, which has a beneficial effect on the functioning of the nervous system. In addition, vitamin B12 is involved in the production of red blood cells, which prevents the occurrence of anemia.
Mozzarella is also a source of vitamin B2, which is involved in metabolic processes, and vitamin A, which is essential for the proper functioning of the eye and immune system. Additionally, vitamin A has a beneficial effect on the skin.
Mozzarella - contraindications
Mozzarella made from fatty milk is a cheese rich in saturated fatty acids, the excess of which in the diet may increase the risk of developing cardiovascular diseases and arthritis. It may also adversely affect the lipid profile. In addition, mozzarella is not recommended for people who are overweight and obese.
There is skimmed milk mozzarella available on the market, which can be successfully consumed by people at risk of cardiovascular disease and weight problems.
Mozzarella is also a source of sodium, so it should appear occasionally in the diet of people with arterial hypertension.
Mozzarella - use in the kitchen
Mozzarella, due to its organoleptic qualities, is widely used in the kitchen. It works great as an addition to pizza, omelettes, toasts, lasagne, soups,casseroles, pasta sauces and mashed potatoes. Mozzarella is also an addition to stuffed vegetables served warm, e.g. eggplant, zucchini, tomatoes.
Mozzarella is also served as an addition to vegetable and fruit-vegetable salads. It is the main ingredient of caprese salad.
Good quality mozzarella should be white or slightly yellow in color and have a smooth, shiny surface without holes.
Mozzarella - production method
Mozzarella is a cheese made from buffalo milk. Sometimes a mixture of buffalo milk and cow's milk or only cow's milk is used to make cheese. In some regions of Italy, mozzarella is also made from goat's or sheep's milk.
The first stage of production is the preparation of a whey starter, which is obtained from the milk from the previous day and is acidified for 24 hours at a temperature of 30-40 degrees C.
The acidity of the obtained whey should be 4.5 pH. Freshly harvested milk is heated to 36-38 degrees C and rennet is added to obtain a curd.
Then the obtained curd is cut into smaller pieces, mixed, brought to a temperature of about 45 degrees C and the whey is separated.
The mass thus obtained is left to acidify. After obtaining an acidity of 5.2-5.5 pH, the cheese is stretched and kneaded, which conditions its delicate consistency. The final stage is shaping the cheese into a ball or braid and s alting it.
Mozzarella is vacuum packed in plastic bags or trays dipped in brine. Smoked mozzarella is also available.
The cheese has a mild, delicate, milk-like flavor and a soft texture.
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