Buffalo mozzarella - Wikipedia

Step 1

Milk storage (raw buffalo milk stored in steel containers).Milk heating (thermic treatment to the liquid, then poured into a cream separator).Curdling (by introduction of natural whey).Curd maturation (the curd lies in tubs to reduce the acidifying processes and reach a pH value of about 4.95).Spinning (hot water is poured on the curd to soften it, obtaining pasta filata).Shaping (with special rotating shaper machines).Cooling (by immersion in cold water).Pickling (by immersion in pickling tubs containing the original whey).Packaging (in special films cut as bags or in small basins and plastic).

Step 2

^ a b c Source: National Dairy Council, 1993

Step 3

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Archived from the original on 2008-05-09. Retrieved 2017-02-24. ^ "Amendment Application Council Regulation (EC) No 510/2006". Official Journal of the European Communities. 50. European Commission: C 90/5–9. 25 March 2007. Retrieved 28 July 2014. ^ "Commission Regulation (EC) No 103/2008". Official Journal of the European Communities. 51. European Commission: L 31/31. 5 February 2008. Retrieved 28 July 2014. ^ "The Product: Production Zone". Mozzarella di Bufala Campana DOP, Consorzio di Tutela. 2008. ^ Charter, David (2008-03-29). "Buffalo mozzarella in crisis after pollution fears at Italian farms". The Times. London. Retrieved 2008-10-16. ^ Tagliabue, John; Schangnau Journal (2006-06-12). "Buffalo Milk in Swiss Mozzarella Adds Italian Accent". The New York Times. Retrieved 2008-10-16. ^ "Bufalina AC real Mozzarella Cheese". Archived from the original on 2013-01-09. ^ "Fresh Buffalo Mozzarella". Tavolatalk. Realmozzarella.com. 2012-03-08. Archived from the original on 2013-02-07. Retrieved 2010-05-02. ^ "water buffalo cheese, yogurt, and specialty meats". Bufala di Vermont. Retrieved 2010-05-02. ^ "Water Buffalo Mozzarella". Cookography. 2008-06-07. Archived from the original on 2009-05-25. Retrieved 2008-10-15. ^ "Welcome to the Australian Buffalo Industry Council". Buffaloaustralia.org. Retrieved 2010-05-02. ^ 李齐. "Thank you, Mr Buffalo". www.chinadaily.com.cn. ^ "Ängsholmens Gårdsmejeri | Producent av Svensk Buffelmozzarella". www.angsholmensgardsmejeri.se. Retrieved 2016-10-04. ^ Seno, L. O.; V. L. Cardoso and H. Tonhati (2006). "Responses to selection for milk traits in dairy buffaloes". Genetics and Molecular Research. 5 (4): 790–6. PMID 17183486. Retrieved 2008-10-19. Borghese and Mazzi (2005) presented a comprehensive review on the Buffalo populations and production systems in the world. According to these authors, Brazil has the largest buffalo herd size in South America, followed by Venezuela, Argentina and Colombia. Buffaloes were imported into Brazil between the 1940s and 1960s, where the ideal conditions such as thriving pastures, water, grazing space, and suitable temperatures were available. In the 1970s Brazilian buffalo breeders began to use these animals for dairy and meat production. ^ Janssen, Peter (2008-08-11). "Italian mountaineers cut the cheese in Thailand". Expatica.com. Archived from the original on 2008-10-12. Retrieved 2008-10-16. ^ a b c National Research Council (2002). "Introduction". The Water Buffalo: New Prospects for an Underutilized Animal. Books For Business. ISBN 0-89499-193-0. OCLC 56613238.[permanent dead link] ^ Cox, Antoon (2008-01-13). "Italian cheese, sold in the US, made in India". The Indian Express. Retrieved 2008-10-16. ^ "South Africa's 1st Real Buffalo Mozzarella". Slow Food (Johannesburg). 2010-02-10. Archived from the original on 2016-07-03. Retrieved 2015-07-08. ^ "The Consortium: History of The Organization". Mozzarella di Bufala Campana DOP, Consorzio di Tutela. 2008. The Mozzarella di Bufala Campana DOP trademark (Protected Name of Origin) was registered with the European Community Regulation no. 1107 of 1996, three years after it was given the DOC mark (D.P.C.M. of 10/05/1993). ^ European Commission (2008-02-05). "Commission Regulation (EC) No 103/2008 of 4 February 2008 approving non-minor amendments to the specification for a name entered in the register of protected designations of origin and protected geographical indications — Mozzarella di Bufala Campana (PDO)". Official Journal of the European Union. L 31: 31. Retrieved 2008-10-23. ^ "The Consortium: History of The Organization". Mozzarella di Bufala Campana DOP, Consorzio di Tutela. 2008. The Consortium is the only organization recognized by the Italian Ministry of Agricultural and Forestry Policies (MIPAF) for the protection, surveillance, promotion and marketing of Mozzarella di Bufala Campana. ^ PDO Archived 2013-06-02 at the Wayback Machine ^ Minervino, Antonio Humberto Hamad; Zava, Marco; Vecchio, Domenico; Borghese, Antonio (2020). "Bubalus bubalis: A Short Story". Frontiers in Veterinary Science. 7: 570413. doi:10.3389/fvets.2020.570413. ISSN 2297-1769. PMC 7736047. PMID 33335917. ^ "Mozzarella di Bufala". Forno Bravo Cooking. Forno Bravo, LLC. Archived from the original on 2008-09-20. Retrieved 2008-10-16. It all starts with the Asian Buffalo, brought to Italy by the Goths, as they migrated southwest during the waning years of the Roman empire. ^ "History". Mozzarella di Bufala Campana DOP, Consorzio di Tutela. 2008. There are many theories on their Italian beginnings: the most likely hypothesis is that the Norman kings, around the year 1000, brought them into southern Italy from Sicily, where they had been introduced by the Arabs. ^ "History". Mozzarella di Bufala Campana DOP, Consorzio di Tutela. 2008. However, others believe that the buffalo originated in Italy, a theory that is based on fossils found in the Roman countryside, as well as from results of recent studies that appear to demonstrate that Italian buffalos have a different phylogeny than Indian buffalos. ^ a b "CAMPANA BUFFALO'S MOZZARELLA CHEESE". www.mozzarelladibufala.org. Archived from the original on 2008-10-17. Retrieved 2006-12-23. ^ a b "Campana Buffalo's Mozzarella Cheese". Archived from the original on 2008-10-17. 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