Mozzarella di Bufala is a delicious popular cheese from Campania. It is not only good, but also rich in beneficial health properties. But make sure that what you are buying is an original Mozzarella di Bufala Campana DOP!
A few years ago, the Mediterranean Diet was included in the UNESCO World Heritage List as a nutritional and healthy lifestyle model.
In the Mediterranean diet, the large consumption of foods of plant origin is accompanied by some foods of animal origin such as milk and cheese. Among the Italian cheeses, the most famous, along with Parmigiano Reggiano, is undoubtedly buffalo mozzarella, both for its strong link with its territory of origin, and for its nutritional properties.
Mozzarella di Bufala Campana PDO is an easily digestible fibrous cheese, with a low content of lactose and cholesterol. It is a good source of protein with high biological value and has a moderate fat content. In addition, this fresh cheese provides high amounts of calcium and phosphorus, water-soluble vitamins such as B1, B2, B6 and Niacin. Finally, it is a good source of vitamin E and zinc, substances that help counteract the negative action of free radicals. The low level of sodium makes it preferable to cow mozzarella and other types of cheeses that are notoriously rich in this mineral, especially in pathological situations that involve a reduction in sodium (especially hypertension).
With about 250 Kcal per 3.5 oz of product, Mozzarella di Bufala Campana is recommended in the diet, much more than many other dairy derivatives. The consumption of Mozzarella di Bufala is especially recommended for the growth of young people and after doing sports.
This buffalo milk cheese is not only very fresh and tasty, but it is also rich in antioxidant substances. This latest discovery arises from a recent study by researchers at the University of Naples “Federico II”. In particular, the study showed that during the digestive process, this dairy product promotes the development of peptides that, acting on intestinal cells, have antioxidant properties.
Other research carried out by two prestigious Italian universities, the University of Rome and the University of Parma, shows that this mozzarella has a low amount of salt and is highly digestible because its lactose content is lower than in highly digestible products. Evidently elements such as the buffalo breed, the characteristics of the pastures, the microclimate and the water used in the cheese making process make this mozzarella unique. It is no coincidence that Mozzarella di Bufala Campana obtained PDO certification in 1993.
In the United States it is not difficult to find buffalo mozzarella but to be sure that the purchased product has all the characteristics and beneficial properties listed above, you must make sure that what you are buying is a PDO buffalo mozzarella.
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