Bocconcini v/s Pizza mozzarella

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Dear Ahsan, sorry but I don't understand your message/question. In the mozzarella world there are basically three products: Mozzarella di Bufala campana with starters, Mozzarella/Fiordilatte with starters, Mozzarella/Fiordilatte with citric acid.
The first is produced only with whole buffalo milk and starters. The milk fat concentration could be standardised.
The Mozzarella/fiordilatte is produced only with whole cow milk but for acidification can be used starters and/or citric acid: with starters the mozzarella/fiordilatte is softer and aromatic while with citric acid is harder and generally used for pizza.
The technology applied for these three products is similar with differences due to the different fat/protein ratio, the acidification rate and others.
Mozzarella and Fiordilatte are the same product with only different name: the second is used to distinguish buffalo products from the cow products.
In addition to these it is also possible to obtain other products with particular technologies. The most important it is the "Burrata" a mozzarella that contains fresh cow cream and small pieces of mozzarella.
I hope to have clarified your doubts about the mozzarella, but do not hesitate to contact me  for other questions
Best regards

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GZEPPA Members Profile Send Private Message Find Members Posts Add to Buddy List Newbie Joined: 22 Oct 2011 Location: Italy Status: Offline Points: 3	Post Options Post Reply Quote GZEPPA Report Post Thanks(0) Quote Reply Topic: Bocconcini v/s Pizza mozzarella Posted: 31 Dec 2011 at 10:53am
	Dear Ahsan, sorry but I don't understand your message/question. In the mozzarella world there are basically three products: Mozzarella di Bufala campana with starters, Mozzarella/Fiordilatte with starters, Mozzarella/Fiordilatte with citric acid. The first is produced only with whole buffalo milk and starters. The milk fat concentration could be standardised. The Mozzarella/fiordilatte is produced only with whole cow milk but for acidification can be used starters and/or citric acid: with starters the mozzarella/fiordilatte is softer and aromatic while with citric acid is harder and generally used for pizza. The technology applied for these three products is similar with differences due to the different fat/protein ratio, the acidification rate and others. Mozzarella and Fiordilatte are the same product with only different name: the second is used to distinguish buffalo products from the cow products. In addition to these it is also possible to obtain other products with particular technologies. The most important it is the "Burrata" a mozzarella that contains fresh cow cream and small pieces of mozzarella. I hope to have clarified your doubts about the mozzarella, but do not hesitate to contact me for other questions Best regards

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Ahsan Members Profile Send Private Message Find Members Posts Add to Buddy List Newbie Joined: 30 Dec 2011 Location: USA Status: Offline Points: 1	Post Options Post Reply Quote Ahsan Report Post Thanks(0) Quote Reply Posted: 30 Dec 2011 at 6:01pm
	Hmm! bocconcini alla panna di bufala, in a process which involves mixing freshly made Mozzarella di Bufala Campana DOP with fresh cream ... Bocconcini of whole cow’s milk are also manufactured, where the higher liquid content, in comparison to standard mozzarella, lends them the soft consistency of fior di latte.

Admin Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Administrator Joined: 01 Sep 2009 Location: N. Ireland Status: Offline Points: 390	Post Options Post Reply Quote Admin Report Post Thanks(0) Quote Reply Posted: 22 Oct 2011 at 10:55pm
	Good to see you back on the Forum Professor Zeppa and thank you for sharing your expertise of Italian cheese.

GZEPPA Members Profile Send Private Message Find Members Posts Add to Buddy List Newbie Joined: 22 Oct 2011 Location: Italy Status: Offline Points: 3	Post Options Post Reply Quote GZEPPA Report Post Thanks(0) Quote Reply Posted: 22 Oct 2011 at 8:51pm
	For Mozzarella production two methods are used: acidification with straters and with citric acid. With straters the obtained mozzarella is more aromatic but quantity of water is higher than not useful for pizza production. Using citric acid the obtained mozzarella has a lower quantity of water than can be used for pizza production. Between these two products there are not differences on protein:fat ratios but only differences on aroma, structure and waer content Regards

Admin Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Administrator Joined: 01 Sep 2009 Location: N. Ireland Status: Offline Points: 390	Post Options Post Reply Quote Admin Report Post Thanks(0) Quote Reply Posted: 19 Oct 2011 at 11:49pm
	Thank you for your post. I have referred your query to a Mozzarella specialist and hopefully he will reply in a few days. Sorry for the delay in responding.

vimlesh007 Members Profile Send Private Message Find Members Posts Add to Buddy List Newbie Joined: 06 Aug 2011 Location: New Delhi Status: Offline Points: 12	Post Options Post Reply Quote vimlesh007 Report Post Thanks(0) Quote Reply Posted: 13 Oct 2011 at 8:33am
	Whats the difference between Bocconcini (is a fresh mozzarella in brine, a local supplier claiming its shelf life of 30 days in brine solution) and pizza mozzarella. I mean can't I achive same proprety what is in pizza mozzarella if I ripen Bocconcini for 6-10 days as is done for Pizza mozz. Is there any difference in casein:fat ration between two varieties. And what is the main process difference betwen two variety. Regards, Vimlesh