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Cheese from Italy, Campania
Whole buffalo milk is thermised or pasteurised, soured with whey kept from the last make and set with calf rennet. The curd sours under its whey until it stretches, is spun in water at 90–95 °C and pinched by hand into cherry-size balls. After a short brine the cherries are packed in buffalo cream.
| Whole buffalo milk | Italian Mediterranean buffalo; thermised or pasteurised[onaf-sheet] |
| Acid whey starter (sieroinnesto) from the previous make | [onaf-sheet] |
| Calf rennet | [onaf-sheet] |
| Hot water | 90–95 °C, for stretching[onaf-sheet] |
| Salt | In the brine[onaf-sheet] |
| Buffalo cream | The cherries are packed in it[onaf-sheet][pat-sheet] |
| Starter | natural acid whey starter (sieroinnesto) from the previous make |
What changes: Whole buffalo milk is thermised or pasteurised in the vat
Output: thermised or pasteurised whole buffalo milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Whole buffalo milk is thermised or pasteurised, soured with whey kept from the last make and set with calf rennet. The curd sours under its whey until it stretches, is spun in water at 90–95 °C and pinched by hand into cherry-size balls. After a short brine the cherries are packed in buffalo cream. Thermophilic lactic acid bacteria of the natural whey starter does most of the fermenting.
| Temperature | 35–38 °CReported[onaf-sheet] | Add whey starter and rennet |
|---|
These are buffalo mozzarella cherries packed in buffalo cream instead of the sour liquid that Mozzarella di Bufala Campana is sold in. They are made in the same area, from thermised or pasteurised milk, and the PAT dates them to at least 25 years.
The milk is thermised or pasteurised. In a challenge study on buffalo mozzarella, the curd's 4–4.5 h souring did not reduce Listeria, stretching at 95 °C cut it by about 2 log, and storage in the acidic liquid (about pH 4.0) removed it within 24–48 h. These cherries sit in cream, not in acidic liquid, so that last step does not apply to them. In a later challenge study on buffalo mozzarella made from contaminated raw milk (Murru et al. 2018), stretching lowered a reference strain but had no apparent effect on a wild-type strain, and Listeria grew in the cheese stored at 20 and 30 °C.
Hazards the sources name: Listeria monocytogenes (in a challenge study on buffalo mozzarella, cut by about 2 log by stretching at 95 °C).
Every number is labelled with how it is known. How this atlas is made
Witnesses in the area confirm it has been made for at least 25 years; Campania lists it among its traditional agri-food products.
