3 Differences Between A Plant Cell And An Animal Cell The Beneficial Properties of Mozzarella Di Bufala Campana DOP

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The Beneficial Properties of Mozzarella Di Bufala Campana DOP

Mozzarella di Bufala is a delicious popular cheese that comes from Campania. It is not only good, but also rich in beneficial properties for health. But make sure what you are buying is an original Mozzarella di Bufala Campana DOP!

A few years ago, the Mediterranean Diet was included in UNESCO’s list of cultural heritage of humanity as a healthy lifestyle and food model.

In the Mediterranean diet, the high consumption of foods of plant origin is accompanied by some foods of animal origin such as milk and cheese. Among Italian cheeses, the most famous, along with Parmigiano Reggiano, is undoubtedly buffalo mozzarella, both for its strong connection with its territory of origin and for its nutritional properties.

Mozzarella di Bufala Campana DOP is a stringy, easily digestible cheese with a low lactose and cholesterol content. It is a good source of proteins of 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 to fight the negative action of free radicals. The low sodium level makes cow’s mozzarella and other types of cheese rich in this mineral preferable, especially in those pathological situations involving sodium depletion (primarily 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 products. The consumption of Mozzarella di Bufala is especially recommended for young adults and after sports.

Not only is this buffalo milk cheese very fresh and delicious, but it is also rich in antioxidants. This latest discovery comes from a recent study by researchers at the University of Naples “Federico II”. In particular, the study showed that during the digestion process, this milk product promotes the development of peptides that, acting on intestinal cells, have antioxidant properties.

Another study carried out by two prestigious Italian universities, the University of Rome and the University of Parma, shows that this mozzarella has little salt and is very digestible, because its lactose content is lower than in highly digestible products. It is clear that elements such as the breed of buffalo, 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 received the DOP certificate in 1993.

In the United States it is not difficult to find buffalo mozzarella, but to make sure that the product you are buying has all the characteristics and beneficial properties listed above, you need to make sure that what you are buying is a buffalo mozzarella. DOP buffalo.

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