Dairy Science and Food Technology Homepage
Home  Cheese starters Donate support Site  Probiotics Cheese yield  Cheese quality Cheese science  Italian cheese Anti-microbial  proteins  Phages Primary production  Ice cream Wine Calculators  Harvard referencing  Packaging  Jobs
Forum Home Forum Home > Cheese quality > Cheese quality
  New Posts New Posts RSS Feed - Bocconcini v/s Pizza mozzarella
  FAQ FAQ  Forum Search   Events   Register Register  Login Login


Bocconcini v/s Pizza mozzarella

 Post Reply Post Reply
Author
Message Reverse Sort Order
GZEPPA View Drop Down
Newbie
Newbie


Joined: 22 Oct 2011
Location: Italy
Status: Offline
Points: 3
Post Options Post Options   Thanks (0) Thanks(0)   Quote GZEPPA Quote  Post ReplyReply Direct Link To This Post 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

 
Back to Top
Sponsored Links


Back to Top
Ahsan View Drop Down
Newbie
Newbie
Avatar

Joined: 30 Dec 2011
Location: USA
Status: Offline
Points: 1
Post Options Post Options   Thanks (0) Thanks(0)   Quote Ahsan Quote  Post ReplyReply Direct Link To This Post 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. 
Back to Top
Admin View Drop Down
Admin Group
Admin Group

Administrator

Joined: 01 Sep 2009
Location: N. Ireland
Status: Offline
Points: 394
Post Options Post Options   Thanks (0) Thanks(0)   Quote Admin Quote  Post ReplyReply Direct Link To This Post 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.
Back to Top
GZEPPA View Drop Down
Newbie
Newbie


Joined: 22 Oct 2011
Location: Italy
Status: Offline
Points: 3
Post Options Post Options   Thanks (0) Thanks(0)   Quote GZEPPA Quote  Post ReplyReply Direct Link To This Post 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
Back to Top
Admin View Drop Down
Admin Group
Admin Group

Administrator

Joined: 01 Sep 2009
Location: N. Ireland
Status: Offline
Points: 394
Post Options Post Options   Thanks (0) Thanks(0)   Quote Admin Quote  Post ReplyReply Direct Link To This Post 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.
Back to Top
vimlesh007 View Drop Down
Newbie
Newbie
Avatar

Joined: 06 Aug 2011
Location: New Delhi
Status: Offline
Points: 12
Post Options Post Options   Thanks (0) Thanks(0)   Quote vimlesh007 Quote  Post ReplyReply Direct Link To This Post 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
Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down

Forum Software by Web Wiz Forums® version 12.03
Copyright ©2001-2019 Web Wiz Ltd.