Editing Mozzarella (section)

==Variants==

===Buffalo's milk===
In Italy, the cheese is produced nationwide using Italian buffalo's milk under the government's official name {{lang|it|mozzarella di latte di bufala}}, because [[Italian Mediterranean buffalo|Italian buffalo]] are present in all Italian regions. Only selected {{lang|it|[[Buffalo mozzarella|mozzarella di bufala campana]]}} [[Protected designation of origin|PDO]] is a style made from the milk of Italian buffalo raised in designated areas of [[Campania]], [[Lazio]], [[Apulia]], and [[Molise]]. Unlike other mozzarellas—50% of whose production derives from non-Italian and often semi-coagulated milk<ref>{{cite web |last=Fiore |first=Roberto |date=4 June 2009 |title=Fermiamo il formaggio Frankenstein |url=http://www.lastampa.it/redazione/cmsSezioni/societa/200906articoli/44305girata.asp |url-status=dead |archive-url=https://web.archive.org/web/20140104205358/http://www1.lastampa.it/redazione/cmsSezioni/societa/200906articoli/44305girata.asp |archive-date=4 January 2014 |access-date=1 April 2012 |work=[[La Stampa]] |language=it}}</ref>—it holds the status of a protected designation of origin (PDO: 1996) under [[European Union]] law<ref name="ojec2008">{{cite journal |date=5 February 2008 |title=Commission Regulation (EC) No 103/2008 |url=http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=474 |url-status=live |journal=Official Journal of the European Communities |publisher=European Commission |volume=51 |page=L 31/31 |archive-url=https://web.archive.org/web/20140809231713/http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=474 |archive-date=9 August 2014 |access-date=28 July 2014}}</ref> and UK law.<ref>{{cite web |title=Mozzarella di Bufala Campana |url=https://www.gov.uk/protected-food-drink-names/mozzarella-di-bufala-campana |url-status=live |archive-url=https://web.archive.org/web/20211023211809/https://www.gov.uk/protected-food-drink-names/mozzarella-di-bufala-campana |archive-date=23 October 2021 |access-date=23 October 2021 |work=UK Government}}</ref>

===Sheep's milk===
Mozzarella of [[Sheep's milk|sheep milk]], sometimes called {{lang|it|mozzarella pecorella}}, is typical of [[Sardinia]], [[Lazio]], and [[Abruzzo]], where it is also called {{lang|it|mozzapecora}}. It is worked with the addition of the [[rennet]] of lamb.<ref>{{Cite web |title=Sardinian quality |url=http://www.cibitipici.it/prezzo/mozzarella-di-pecora |url-status=dead |archive-url=https://web.archive.org/web/20130818231649/http://cibitipici.it/prezzo/mozzarella-di-pecora |archive-date=18 August 2013 |access-date=15 April 2013}}</ref><ref>{{Cite web |title=Latium quality |url=http://www.formaggiroma.it/pagina.php?ID=29&categoria= |url-status=live |archive-url=https://web.archive.org/web/20200209121145/http://www.formaggiroma.it/pagina.php?ID=29&categoria= |archive-date=9 February 2020 |access-date=22 June 2017}}</ref><ref>[http://www.houseificioiltratturo.it/mozzarella.htm Abruzzo quality]{{Dead link|date=April 2020|bot=InternetArchiveBot|fix-attempted=yes}}</ref>

===Goat's milk===
Mozzarella of [[goat milk]] is of recent origin and the producers are still few.<ref>{{Cite web |title=article in "L'Espresso" |url=http://espresso.repubblica.it/food/dettaglio/ecco-il-fior-di-latte-di-capra/2221355.html?refresh_ce |url-status=dead |archive-url=https://web.archive.org/web/20180614095442/http://espresso.repubblica.it/food/dettaglio/ecco-il-fior-di-latte-di-capra/2221355.html?refresh_ce |archive-date=14 June 2018 |access-date=22 June 2017}}</ref>

===Low-moisture===
Several variants have been specifically formulated and prepared for use on pizza, such as low-moisture mozzarella cheese.<ref>{{cite web |author=Aikenhead, Charles |date=1 June 2003 |title=Permanently pizza: continuous production of pizza cheese is now a realistic proposition |url=http://business.highbeam.com/137612/article-1G1-105477922/permanently-pizza-continuo |url-status=dead |archive-url=https://archive.today/20130125035645/http://business.highbeam.com/137612/article-1G1-105477922/permanently-pizza-continuo |archive-date=25 January 2013 |access-date=30 September 2012 |publisher=Dairy Industries International}} {{Subscription required}}</ref><ref>{{cite book |author=Fox, Patrick F. |url=https://books.google.com/books?id=c7cacFl04bgC&q=pizza+cheese&pg=PA338 |title=Cheese: Chemistry, Physics and Microbiology (Major Cheese Groups) |date=1999 |publisher=Aspen Publishers, Inc. |isbn=9780834213395 |volume=2 |access-date=27 September 2012}} {{ISBN|0412535106}}</ref> The ''International Dictionary of Food and Cooking'' defines this cheese as "a soft spun-curd cheese similar to mozzarella made from cow's milk" that is "[u]sed particularly for pizzas and [that] contains somewhat less water than real mozzarella".<ref>{{cite book |last=Sinclair |first=Charles G. |url=https://books.google.com/books?id=fnveo8cyxKkC&q=%22pizza+cheese%22&pg=PA417 |title=International Dictionary of Food and Cooking |publisher=Fitzroy Dearborn Publishers |year=1998 |isbn=1579580572 |page=417}}</ref>

Low-moisture part-skim mozzarella, widely used in the food service industry, has a low [[galactose]] content, per some consumers' preference for cheese on pizza to have low or moderate [[Food browning|browning]].<ref>{{cite journal |author1=Baskaran, D. |author2=Sivakumar, S. |date=November 2003 |title=Galactose concentration in pizza cheese prepared by three different culture techniques |journal=International Journal of Dairy Technology |volume=56 |issue=4 |pages=229–232 |doi=10.1046/j.1471-0307.2003.00109.x |doi-access=free}}</ref>{{efn|Galactose is a type of [[sugar]] found in dairy products and other foods that is less sweet than glucose. Sugar in foods can lead to [[caramelization]] when they are cooked, which increases their browning.}} Some [[pizza cheese]]s derived from skim mozzarella variants were designed not to require aging or the use of starter.<ref name="McMahon">{{cite web |author=McMahon |display-authors=etal |date=5 September 2000 |title=Manufacture of Lower-fat and Fat-free Pizza Cheese |url=http://www.google.com/patents?id=hs4DAAAAEBAJ&printsec=abstract&dq=pizza+cheese |url-status=dead |archive-url=https://web.archive.org/web/20200110123935/https://patents.google.com/patent/US6113953?oq=pizza+cheese |archive-date=10 January 2020 |access-date=28 September 2012 |publisher=United States Patent and Trademark Office}}</ref> Others can be made through the direct acidification of milk.<ref name="McMahon" />

===Smoked===
Mozzarella is also available smoked ({{lang|it|affumicata}}).<ref>{{Cite web |last=swabespAfra3 |date=2018-01-31 |title=Scamorza Affumicata: Italian Smoked Scamorza |url=https://www.murgella.com/scamorza/smoked-scamorza-affumicata/ |url-status=live |archive-url=https://web.archive.org/web/20240206012152/https://www.murgella.com/scamorza/smoked-scamorza-affumicata/ |archive-date=6 February 2024 |access-date=2024-02-06 |website=Murgella}}</ref>

===Turkish===
''Çaycuma'' and ''Kandıra'' mozzarella cheeses are [[Turkish cuisine#Cheeses|Turkish cheeses]] made of buffalo's milk.<ref>{{Cite web |title=MANDA MOZZARELLA PEYNİRİ 270GR - PERİHAN ABLA |url=https://www.caycumamandayogurdu.net/urun/manda-mozzarella-peyniri-270gr/127 |url-status=live |archive-url=https://web.archive.org/web/20210425141255/https://www.caycumamandayogurdu.net/urun/manda-mozzarella-peyniri-270gr/127 |archive-date=25 April 2021 |access-date=2021-04-25 |website=www.caycumamandayogurdu.net |language=tr}}</ref><ref>{{Cite web |title=Kandıra'da ürettikleri İtalyan peynirleriyle ithalatın önüne geçtiler |url=https://www.aa.com.tr/tr/turkiye/kandirada-urettikleri-italyan-peynirleriyle-ithalatin-onune-gectiler/2134765 |url-status=live |archive-url=https://web.archive.org/web/20210205105426/https://www.aa.com.tr/tr/turkiye/kandirada-urettikleri-italyan-peynirleriyle-ithalatin-onune-gectiler/2134765 |archive-date=5 February 2021 |access-date=2021-04-26 |website=www.aa.com.tr |language=tr}}</ref>