Mozzarella: what is it, what is the composition of the pickled cheese and how can it be replaced, what is the harm and benefit of the product?

Mozzarella cheese has become a "native" dish in Russia.This is one of the most famous dairy products, which is loved in all regions of our country. Even despite the rise in price of Mozzarella in recent years, the popularity of the product is not reduced.

Cheese has a pleasant soft taste, looks very aesthetic. The product has a lot of useful properties. The form of cheese can be different. For example, there are packaged mini-balls the size of a pea, which are sold in brine. The ball of such cheese should have a thickness of the outer surface of at least 1 mm. The product has a layered structure, if the ball is cut, then serum appears. Also quite often on the shelves of shops found smoked Mozzarella.

The product is unsalted. The technology of its preparation has existed for more than one hundred years. The classic version of Mozzarella is made from black buffalo milk with the addition of a special starter prepared from the gastric juice of a young (no more than 6 months) calf. The contents are then heated, thereby generating a clotting process. The resulting composition is left for 9 hours. After this, the composition is again heated and stirred until a dense dense mass is obtained. Balls or "pigtails" are formed from it. They are immediately placed in ice water, where salt is added. After that, the product is packaged and sent to trading platforms.

This Mozzarella can only be found on the peninsula. In other parts of the world, the product is made from goat or cow's milk with special additives. In the production of cheese becomes thick curd. Then it is melted, making it very soft. In some cases, skimmed milk is used to produce the product. Typically, this cheese is used to make pizza.

Cheese contains a huge amount of riboflavin (B2). It is a powerful antioxidant that stimulates the brain and spinal cord, which is a prophylactic against dementia. Niacinta (B3) is also quite abundant in Mozzarella. It transforms fats into energy, is the prevention of diabetes and arthritis, normalizes the amount of harmful cholesterol in the body. We should not forget about such useful vitamins as A, E and D.

Mozzarella is very nutritious. Caloric content of the product - 245 kcal. In this cheese:

• protein - 19 g;
• fat - 24 g;
• carbohydrates - 0 g.

Also in the composition there are a variety of trace elements useful for the body. There are omega 3 acids that are found in fish oil, a huge amount of amino acids. In addition, in Mozzarella there is a unique useful element biotin (B7), which the human body cannot synthesize. Biotin optimizes metabolism, reduces sugar levels, strengthens the walls of blood vessels, as well as hair and nails.

Types of cheese vary in size and shape:

• Techcha made in a configuration that resembles a female braid;
• Perlin - cheese, which looks like pea balls;
• Chileggini produced in the form of balls the size of a sweet cherry;
• Bocconcini - This is a mozzarella the size of a billiard ball.

Mozzarella normalizes metabolism, strengthen bones and joints. The product is saturated with antioxidants, vitamin E also protects the cells of the membranes from damage by free radicals.

It is well known that cheese contains a large amount of calcium. In the Mozzarella of this element especially a lot. Calcium:

• helps keep bones and teeth;
• serves as a prophylactic against cancer;
• allows you to strengthen the heart muscle and protects against the occurrence of myocardial infarction.

In the Mozzarella there is a considerable content of phosphorus. It promotes good absorption of calcium, stimulates metabolism in the kidneys and intestines. Phosphorus is directly involved in the life of brain cells, provides communication between neurons. In high concentrations, it is present in muscle tissue.

Mozzarella is rich in zinc, which is involved in the generation of blood cells (leukocytes). Zinc helps the work of the prostate gland, is an effective assistant in reducing excess weight. Protein compounds allow the body to produce a large amount of energy.

Potassium, which is also abundant in cheese, helps normalize the functioning of the heart and blood vessels. This element prevents the body from producing excessive amounts of sodium, which also has a positive effect on overall health. In addition, potassium can effectively reduce pressure, which is important if a person suffers from hypertension.

Calorie cheese is low, while it contains a huge amount of nutrients. If mozzarella is consumed in reasonable quantities, it can contribute to a significant improvement in overall well-being. Also, such a diet can be a good prevention of such diseases as:

• rheumatism;
• immunodeficiency;
• migraine;
• dementia;
• oncology;
• problems with digestive organs.

Mozzarella cheese is good as a preventive measure, avoiding the concentration of uric acid in the joints. This cheese contains a lot of coenzyme R or biotin. The presence of such substances protects from brittle nails, strengthens hair. It is very useful to use this cheese to pregnant women (in reasonable quantities). Biotin also significantly reduces the percentage of glucose in the bloodstream, which is very important for people with diabetes.

However, despite all its benefits, like any product, Mozzarella can cause undesirable effects. In the cheese is a large amount of fatty compounds that can provoke blockages of blood vessels, circulatory disorders. Therefore, modern manufacturers have learned to make low-fat versions of Mozzarella. This is especially necessary for people who suffer from various illnesses.

Mozzarella matures quickly. In Italian restaurants in the menu next to the name "Mozzarella" you can often find the inscription giornnata. This means that the cheese was produced just a few hours ago (no more than a day). The product is actively used for roasting in pizza, finds its use in salads.

Mozzarella can be made at home. To get about 1000 mg of the product, you must prepare the following ingredients:

• a bucket of milk (8 liters);
• pepsin (can be purchased at any pharmacy);
• lemon acid.

Milk is heated. It is added "lemon", a little water (half a cup). At the same time the contents of the tank is constantly mixed. Separately preparing pepsin diluted with water. After cooking, it is added to the heated milk. The resulting semi-finished product is placed in a water bath and heated to a temperature of + 36 ° C.

We must wait until the mixture thickens. The resulting composition in any case can not be mixed. You should be patient and wait until the substance becomes thick enough. After cooking, the product remains in the container and cut into 2.5 cm cubes.

The remaining liquid is drained through a small colander. The resulting product is placed in the refrigerator and aged for 4-5 hours. Then the diced cubes are placed in deep dishes, poured with water and softened. From the resulting pieces, you can easily form balls. Keep the cheese should be in brackish water in the refrigerator.

Mozzarella is most often produced in the form of balls. Such cheese is often eaten with tea or coffee, added to various dishes. When buying it is recommended to pay attention to the expiration date indicated on the package, expired cheese is better not to eat. If Mozzarella is sold in an airtight package, then this product is suitable for making pizza or pies (this should be indicated in the product description). Pickle balls, on the contrary, are forbidden to freeze or heat. If you store them at sub-zero temperatures, they burst. If such a product is heated, its contents will be minimized and will not be usable.

Mozzarella is better not to purchase in large quantities "in reserve", otherwise the product will deteriorate. If the cheese is in brine, the container should be hermetically sealed. This product is recommended for use within 48 hours after purchase. Most often, it is packed in a transparent wrapper, which allows you to visually assess the quality of the cheese. A solid version of Mozzarella can be stored a little longer.

In recent years, Mozzarella has risen in price, manufacturers have reduced shipments. You can replace the product with cheese, which is recommended to soak in water to remove excess salt. You can also use Adygei cheese, it is very similar to Mozzarella. By its composition, Suluguni is almost as good as Mozzarella, it is also made from buffalo or goat milk.

In the next video you will find the original technology of cooking Mozzarella literally half an hour.