Fresh mozzarella is generally white, but may vary seasonally to slightly yellow depending on the animal's diet. It is a semi-soft cheese. Due to its high moisture content, it is traditionally served the day after it is made, but can be kept in brine for up to a week or longer when sold in vacuum-sealed packages. Low-moisture mozzarella can be kept refrigerated for up to a month, though some shredded low-moisture mozzarella is sold with a shelf life of up to six months.
Mozzarella, recognised as a Specialità Tradizionale Garantita (STG) since 1996, is available fresh, usually rolled into a ball of 80 to 100 grams (2.8 to 3.5 oz), or about 6 cm (2.4 in) in diameter, sometimes up to 1 kg (2.2 lb), or about 12 cm (4.7 in) diameter, and soaked in salt water (brine) or whey, and other times with citric acid added, and partly dried (desiccated) its structure being more compact, and in this form it is often used to prepare dishes cooked in the oven, such as lasagna and pizza.
When twisted to form a plait mozzarella is called treccia. Mozzarella is also available in smoked (affumicata) and reduced-moisture packaged varieties. "Stuffed mozzarella", a new trend as of 2006, may feature olives or cooked or raw ham, or small tomatoes (pomodorini).
Mozzarella of several kinds is also used for most types of pizza and several pasta dishes, or served with sliced tomatoes and basil in Caprese salad.
(el nombre no está protegido)
Parcialmente
No
Sí
280 kcal por 100 gr.
22 g. por 100 g
22 g. por 100 g
22 %
2.2 g. por 100 g
10.8 g. por 100 g
54 mg. por 100 g.
49.9 g. por 100 g
2.4 g. por 100 g
730 mg. ( – 17% )*
95 mg. ( + 8% )*
26 mg. ( – 26% )*
627 mg. ( – 23% )*
354 mg. ( – 29% )*
27 mkg. ( – 61% )*
0.25 mg. ( – 75% )*
15.7 mkg. ( + 1% )*
3.13 mg. ( – 22% )*
140 mkg. ( – 51% )*
20 mkg. ( – 50% )*
0.34 mg. ( + 13% )*
0.08 mg. ( – 20% )*
9 mkg. ( – 53% )*
0.92 mkg. ( – 34% )*
0.15 mg. ( – 70% )*
*(la diferencia de la media)
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304 - Total de visitas
18 08 2016 - Fecha de publicación del artículo
06 12 2016 - La fecha de la última edición
