Mozzarella
di bufala
 Apollo
Olive Oil proudly offers, Bubalus Bubalis,
the only producer of Water Buffalo Mozzarella Cheese
in California. Their mozzarella is 100% carb
free so you can eat as much as you like as
part of any low carb diet! Their own herd of water buffalos
provides the milk free of chemicals, preservative and
shelf life enhancers. The fresh mozzarella they make
today gets shipped to you tomorrow directly from the
farm so it will come to you in a separate package.
Price:
$15 per pound ( 2 x 8oz balls ) + shipping
$12 shipping to CA up to 2 pounds
$28 shipping outside CA up to 2 pounds
Mozzarella
di bufala is porcelain white in color, soft
but slightly firm outside and moist inside. It is naturally
fermented making it lactose free and it has no preservatives.
Each 8 oz. Mozzarella ball is packaged individually
in its own brine. To enjoy its full taste take it out
of the refrigerator and after removing the brine place
it in warm water bringing it up to room temperature.
Serve it with our Mistral for a taste experience you
won’t forget.
From
Bubalus Bubalis
Our
mozzarella di bufala is produced though
the natural fermentation process which by its nature
reduces and even eliminates the lactose. The following
is a more detailed explanation by Prof. Claudio Manzoni
of Italy to the benefits of mozzarella.
"Since
it is much better that the nutritional supply of glucose
should take place through polysaccharides and not through
oligosaccharides or monosaccharide, and since we saw
that proteins and fats contained in milk are all alternative
means to offset the body weight loss caused by metabolic
processes affecting such substances, fresh mozzarella
cheese is found on the whole to be a balanced nourishment
because it is practically free of carbohydrates, since
the lactose is lost due to the accelerated fermentation
and production processes which are characteristic of
this class of cheese.
Out
of all types of cheeses, mozzarella has the most accelerated
process of fermentation, namely of transformation of
lactose (the oligosaccharide sugar in milk) into lactic
acid. Moreover the production process includes a curd
washing phase with abundant hot water which removes
any possible lactose residue.
Hence of all types of cheese, mozzarella is the one
containing the lowest level of lactose, which in fact
is almost totally absent. It must also be noted that
the lactose content in milk and cheese causes a subjective
assimilation difficulty of those foods; Mozzarella owes
its noted characteristic of highly digestible cheese
precisely to the absence of lactose.
To carry out a hypo caloric diet, capable of bringing
the obese person down to his/her ideal weight, without
risk of nutritional deficiencies, fresh cheese represents
the choice food that should therefore be used in continuity
since it s advisable in all regular energetic diets.
Mozzarella in particular has one of the lowest caloric
levels of all types of cheese, and a balanced content
of proteins and fats.
From this point of view, it is opportune to recall some
special merits offered by nourishment such as fresh
mozzarella:
* considerable amounts of calcium and vitamin D
* an amount of mineral salts inferior to seasoned or
dry cheeses
* an amount of lactic enzymes similar to that of yogurt,
rich therefore in high pro-biotic qualities such as
the production o vitamins of the B group
* the useful unique presence of L-lactic acid, the only
isomer of lactic acid compatible with the human organism,
contrary to yogurt and other types of cheese which contain
an equal amount of both L-lactic acid and D-lactic acid,
the latter being non compatible with the human metabolism.
To
order this click here
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