Mozzarella: Verskil tussen weergawes

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k Robot: standardisering van verwysingsjablone en invoeging van argiefskakels. Ondersteun: shorturl.at/klqM2
k Robot: standardiseer verwysingsjablone en voeg argiefskakels in.
Lyn 4:
In Italië word mozzarella met die [[melk]] van Italiaanse waterbuffels gemaak en is 'n belangrike varieteit. Die Italiaanse buffelmozzarella wat as "Mozzarella di Bufala Campana" bemark word, word deur die EU se beskermde oorsprongskema beskerm en mag slegs in uitgesoekte plekke geproduseer word, in die streke van Campania, Lazio, Apulië en Molise.
 
Vars mozzarella is oor die algemeen wit, maar kan seisoenaal wissel tot liggeel, afhangende van die koei se dieet.<ref>{{cite web |url=http://www.sallys-place.com/food/single-articles/mozzarella.htm |title=Mozzarella Cheese |work=Sally's Place |publisher=Media Holdings |access-date=1 April 2015 |last=Lambert |first=Paula |language=en |archive-url=https://web.archive.org/web/20081029080224/http://www.sallys-place.com:80/food/single-articles/mozzarella.htm |archive-date=29 Oktober 2008 |url-status=live |df=dmy-all}}</ref> Dit is 'n semi-sagte kaas.
 
As gevolg van sy hoë voginhoud, word dit tradisioneel bedien op die eerste dag nadat dit gemaak is,<ref>{{cite web |url=http://www.thewinenews.com/octnov06/cuisine.asp |title=Burrata mozzarella's creamy cousin makes a fresh impression |work=The Wine News Magazine |access-date=1 April 2015 |last=Kotkin |first=Carole |date=October–November 2006 |language=en |archive-url=https://web.archive.org/web/20120506095408/http://www.thewinenews.com:80/octnov06/cuisine.asp |archive-date=6 Mei 2012 |url-status=dead |df=dmy-all}}</ref> maar kan vir tot 'n week in pekel gehou word,<ref>{{cite web |author=Staff |url=http://www.pccnaturalmarkets.com/health/1833005/ |publisher=PCC Natural Markets |work=Healthnotes |title=Mozzarella |access-date=1 April 2015 |language=en |archive-url=https://web.archive.org/web/20100206085750/http://www.pccnaturalmarkets.com:80/health/1833005 |archive-date=6 Februarie 2010 |url-status=live |df=dmy-all}}</ref> of langer in vakuumverseëlde pakkies. Lae-vog mozzarella kan vir tot 'n maand onder verkoeling bewaar word,<ref>{{cite book |first= John |last= Correll |url= http://www.correllconcepts.com/Encyclopizza/09_Cheese/09_cheese.htm |chapter= Chapter 8 – Cheese |title= The Original Encyclopizza: Pizza Ingredient Purchasing and Preparation |publisher= Fulfillment Press |isbn= 978-0-9820920-7-1 |accessdate=1 April 2015}}</ref> alhoewel sommige gerasperde lae-vog mozzarella bemark word met 'n raklewe van tot ses maande.<ref>{{cite web |author=Staff |url=http://www.organicvalley.coop/products/cheese/shreds/mozzarella-low-moisture-part-skim-shredded-6-oz/ |publisher=Organic Valley |title=Shreds: Mozzarella, Low Moisture, Part Skim, Shredded, 6 oz. |access-date=1 April 2015 |language=en |archive-url=https://web.archive.org/web/20160405194229/http://www.organicvalley.coop/products/cheese/shreds/mozzarella-low-moisture-part-skim-shredded-6-oz/ |archive-date=5 April 2016 |url-status=live |df=dmy-all}}</ref> Verskillende soorte mozzarella word vir die meeste tipes [[pizza]] en 'n paar pastageregte gebruik, of bedien saam met skywe tamaties en basiliekruid in Caprese-slaai.
 
== Verwysings ==