Mozzarella cheese: composition and calorie content, photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Italian mozzarella cheese, which usually contains black buffalo milk, is distinguished by its specific aroma and delicate taste. But today, in addition to the classic cheese, you can find other varieties of this product, where modern technology allows the use of cow's milk. It is believed that the composition of mozzarella cheese contains a huge amount of useful components. Is it really? Find out now.

About the product

The Campania region, located in southern Italy, is considered the birthplace of this product. The 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 is different from cowdensity, the highest fat content, high calcium content and sweetish taste. As for the production of Italian cheese in Russia, in this case, the use of both cow and goat milk is allowed.

Varieties of mozzarella

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 others not only in appearance, but also in taste, thanks to the addition of additional ingredients in the recipe and changes in production steps.

Shape

Classic mozzarella can be recognized by its irregular shape, which looks like a ball, and the size depends on the variety of the product:

• Perlini - are small pearls.
• Chileggini - medium size, reminiscent of the shape of a large cherry.
• Bocconcini are the largest, about the size of an apple.
• Trecci is a braided product.

Recipe

It was previously mentioned that mozzarella cheese according to the Italian recipe includes black buffalo milk, such a product is called "di buffalo Campagna". The mozzarella called “di latte di buffalo” suggests 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. Titlessimilar products are accompanied by the prefixes "fior 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, has a low value and is much cheaper.

Production technology

The production of Italian mozzarella is as follows:

• Special rennet and thermophilic ferment are added to fresh black buffalo milk.
• The resulting mixture is heated to curdle the milk.
• Then the mass is infused for at least eight hours, after which it is heated again and separated from the whey.
• The resulting curd is well kneaded to a stiff dough. And in order for the surface to be shiny and smooth, the mass is heated several times during kneading.
• The plastic semi-finished product is easily cut into the required pieces. It was previously mentioned that the type of cheese depends on the size of the pieces.
• Then the sliced product is dipped into ice-cold s alt water.

As a rule, cheese balls are left in the same s alt 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, butYou can taste it only in the region where it is produced - in Campania. In Russia, similar in chemical composition and calorie content (mozzarella cheese) of the Giornata variety is considered to be the di buffalo Campagna cheese. Due to the high content of proteins and fats, this cheese is considered a high-calorie product, the energy value of which 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 value.
• Isoleucine - 57%.
• Valine - 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 the composition of mozzarella cheese are contained in a small amount and do not provide a person's daily need for them. However, they are well balanced and available for intestinal absorption.

Not in buffalo milkcasein, which is a protein molecule that is a strong food allergen for many people. 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, m altose, galactose, lactose).

Useful properties

This product contains a lot of useful substances that have a beneficial effect on the human body:

• B vitamins help normalize the nervous system in moments of psychological instability, stress, insomnia.
• Retinol is a powerful antioxidant that helps maintain vision, skin condition, and helps reduce inflammation.
• Phosphorus contributes to the normal growth of bone and dental tissues of the body and maintains them in a he althy state. Without this component, the normal functioning of mental activity is impossible. Also, the use of an insufficient amount of phosphorus threatens with fatigue and weakness, frequent colds, loss of appetite and attention.
• In addition to helping to strengthen bone tissue, calcium also has a positive effect on blood clotting and the nervous system.
• Sodium is responsible for the normalization of water-s alt metabolism, participates in the production of gastric juice, has a vasodilating effect and maintains normalacid-base balance.
• The protein found in cheese supports muscles and replenishes the body's energy supply.

Regular use of this product in a reasonable amount prevents various heart 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. Along with this, 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 complete protein, prevents the occurrence of hormonal disorders and anemia, improves immunity, and also helps fight pastosity 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, the composition of cheese based on whole milk contains up to 45% fat. Many manufacturers use a mixture of whole and skimmed milk to make mozzarella, which is suitable for dietary nutrition. Consider separately 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. Mozzarella Pizza contains the following ingredients:

• cowmilk;
• bacterial sourdough;
• milk-clotting enzyme;
• sealant (calcium chloride);
• s alt;
• water.

Calorie content and nutritional value per 100 grams is:

• 256 kcal;
• proteins - 18.4g;
• fats - 20.3g;
• carbs - 0g

This product is vacuum-packed and has a delicate milky 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. Mozzarella La Paulina contains:

• pasteurized cow's milk;
• bacterial enzyme;
• mesophilic and thermophilic lactic acids;
• s alt;
• calcium chloride.

Calorie content and nutritional value per 100 g of product is:

• 341 kcal;
• fats - 26.7g;
• proteins - 26.5g;
• carbs - 0.9g

Russian Mozzarella

This product, produced in the city of Starodub, Bryansk region, pleases not only with a pleasant and delicate taste, but also at an affordable price. The cheese contains no extra preservatives and harmful additives, but only:

• pasteurized milk;
• milk-clotting enzymedrug;
• sourdough of thermophilic lactic acid microorganisms;
• s alt.

Many consumers note that the cheese cuts well and does not crumble, but 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;
• kidney failure;
• celiac disease.

People suffering from stomach ulcers, chronic hypertension or glomerulonephritis should also refrain from eating mozzarella, as this product can cause a complication of the disease.

For everyone else, with moderate use, cheese is absolutely harmless. Compared to other spicy cheeses, mozzarella contains a small amount of s alt and spices. Therefore, this product will 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, because this product, due to its low calorie content and high content of nutrients, promotes weight loss and saturates the body with essential vitamins.