Owing to researchers of Pozzuoli’s CNR Istituto di Chimica Biomolecolare it will now be more difficult to give away «fake bufala»: an advanced recognition milk system was designed to ensure the genuineness of the bufala (cow buffaloes) mozzarella.
Although, by law, only mozzarella produced with cow buffalo milk can be defined «mozzarella di bufala campana», in the shops you often find products obtained with buffalo and cow milk mixed together, or even with different milk types.
The previous milk analysis method enabled the highlighting of the lack of cow or another animal’s milk proteins in the buffalo one. The new mechanism, instead, rotates around the analysis of triglycerides – elements that are common to all types of milk and easily extracted from the same – which, once they are melted in apt solvents and analysed with the method of nuclear magnetic resonance, permit the foolproof indication of the animal species the animal derives from.
"The method for milk distinction - ICB-CNR’s researchers point out – must naturally be regulated and entered into a general protocol, but results reached so far, which have already been published on two important American magazines in the sector (Journal of Dairy Science and Journal of American Oil Chemical Society) permit us to say that we are not talking of a... «bufala» (also Italian coll. for big blunder».
Photo: Salerno Province
Mozzarella di bufala
A bit about mozzarella di bufala