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Bocconcini v/s Pizza mozzarella

Printed From: Dairy Science and Food Technology
Category: Cheese quality
Forum Name: Cheese quality
Forum Description: Topics retaing to the quality of cheese
URL: https://www.dairyscience.info/forum/forum_posts.asp?TID=291
Printed Date: 28 Mar 2024 at 3:56pm
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Topic: Bocconcini v/s Pizza mozzarella
Posted By: vimlesh007
Subject: Bocconcini v/s Pizza mozzarella
Date 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



Replies:
Posted By: formula123
Date 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.


Posted By: GZEPPA
Date 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


Posted By: formula123
Date 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.


Posted By: Ahsan
Date 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. 


Posted By: GZEPPA
Date 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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