產地：義大利南部
原料：水、牛奶
味道：溫和
類型：漂燙釺制
脂肪含量：45%
成熟期：3天
配酒： Chablis葡萄酒
其它用途：披薩配料
莫澤瑞拉（Mozzarella）是我們最熟悉的乳酪，味道不濃，拉絲效果出色，做披薩用得最普遍。莫澤瑞拉乳酪原產義大利，本是水牛奶做成的。不過普通牛奶也可以做，所以世界各地都在生產，美國尤多，因為披薩市場大。
傳統的 Mozzarella 是從水牛中獲得的一種新鮮可拉伸的凝乳(pasta filata)。凝乳被泡在熱水中搓捏使其有可延伸性，這時候的凝乳看起來像捲起來的雞胸肉。它被做成巴掌大的球形並且和滷水，乳清一起出售。這種新鮮製成的乳酪，口感美味且有奶香味。它能像蘋果一樣整個吃也可以切片後和番茄，羅勒和少許的橄欖油一起吃。這種乳酪在融化時有彈性這是它得此名的由來, 它也是做匹薩的必要原料之一。
Mozzarella cheese is one kind of pasta-filata cheeses originated from Italy and primarily used as an ingredient by the food service industry, especially for pizza production. Therefore, its physiochemical properties are usually paid attention to. In recent years, due to the healthy eating goals of consumers, there has been an interest in developing the low fat Mozzarella cheese. The defects of Mozzarella cheese quality such as increasing hardness and decreasing meltability will occur due to fat reduction. In this study, milk with 1%, 2%, 3% and 3.8% fat was preacidified to pH 6.0 with citric acid and used to manufacture Mozzarella cheese. The composition and physiochemical properties of cheeses made with milk preacidification and nopreacidification were determined and compared during aging period. As the fat content of the milk decreased, moisture and protein content of cheeses increased, and the yield decreased. Preacidification decreased moisture and yield of cheese, and increased protein content. Preacidification also increased the extent of proteolysis, decreased hardness, and improved water holding capacity and meltability. Cheese made with 1% milk had lowest free oil formation. Between treatments of 1% and 2% milk, the cheese made with 2% milk and preacidification had the softest texture, best water holding capacity and meltability, and the overall acceptability in sensory evaluation was not different from market Mozzarella cheese (P>0.05). Fat contents of cheeses make with 1% nopreacidification, 1% preacidification, 2% nopreacidification, and 2% preacidification milk were 10.2, 10.7, 15.9, and 16.6% respectively, and similar with the fat standard of reduced fat Mozzarella cheese. Therefore, Mozzarella cheese made with 2% milk and preacidification can achieve the fat reduction goal without decreasing cheese quality.
