When we talk about burrata, we think of the culinary traditions of some Southern Italian regions, which use this element to make recipes tastier. You can get the best burrata at the burrata house, Los Angeles.
Burrata is a spun paste cheese that is produced with cow's milk, sometimes even buffalo milk. But what makes this cheese special is its double structure -- given by both the outer part which is made of mozzarella paste, and the inner part which is soft and composed of very good cream and frayed mozzarella.
Given that we talk about burrata especially in the Apulian culinary tradition. This appeared for the first time in the 1930s at a farm in Andria, thanks to the work of master cheesemakers who wanted to reuse the leftovers of production to reduce waste. Therefore, they were the first to have the idea of mixing the remains of the spun dough with cream and then wrapping it all in a mozzarella wrapper.
Currently, the burrata is not found only in Puglia, but also throughout Italy and abroad. As a real business emerged through burrata, the buffalo burrata was born as well. In fact, the dairy product is well suited for different recipes and has been successful.
Previously mentioned, the burrata originated South of Italy and has populated the country and the entire world. Its main characteristic is its consistency since it is a cheese with a compact and tender heart -- this makes it very versatile in the kitchen.
Despite being created as a recycled product, today, the burrata has its value and acquired a name of its own. Enough to be used in haute cuisine dishes and not only in those of tradition.
Nutritional Values of the Burrata:
As for nutritional values, burrata is very similar to mozzarella, except its fat content is around 20%. However, thanks to these food proteins of high biological quality, easily assimilable calcium, such as vitamins B1, B2, PP, and A are introduced to our bodies. Furthermore, burrata has sodium, potassium, phosphorus, and all elements that our body needs.
Although it is a high-calorie food, given that 100 grams of the product can also have 350 kcal (depending on the cream being used), the burrata must be consumed and within one's diet in moderation.
Benefits of Dairy Products:
To understand why burrata should be consumed and not demonized due to its calories, it’s important to realize that dairy products do our body a lot of good and the benefits they produce are considerable. We will try to analyze those that are brought by the elements in the burrata.
Let's start by talking about the improvements made to the bone and dental health. Thanks to the nutrients present in burrata and other dairy products, regional or total bone mineralization can be improved, especially during development.
Some studies have shown that women who have consumed little milk and few derivatives during development are more exposed to the risk of bone fractures.
Therefore, it must begin with mineral salts, especially calcium and phosphorus, which form the bone matrix. Vitamin D (whose deficiency can bring various problems), regulates calcium and phosphate homeostasis, while the presence of whey proteins decreases bone resorption.
With regards to dental health, it can be noted that years of studies have clarified the correlation of teeth and the consumption of dairy products such as yogurt and cheese. They play an important role in the protection of dental decay. Therefore, calcium, phosphorus, casein phosphopeptides, and the buffering action on the pH of saliva play an integral role in dental health.
These are benefits that cannot be underestimated in any way, given that they play a fundamental role in our body and health.
Contraindications of Burrata:
Given that, burrata is high in calories, it may not do well in the presence of certain conditions. For example, if you have diabetes you should not eat burrata among other things. Some other foods diabetic people should also avoid are butter, cream, lard, margarine, mature cheeses rich in fat like parmesan, pecorino, burrata, but also taleggio, gorgonzola, Emmental, mascarpone, provolone, etc.
The use of burrata and lactose during pregnancy are quite conflicting. It is important to note that the processing of this dairy product makes it very safe. It passes through the pasteurization of milk which reduces its microbial load. This also adds fermentation with selected ferments and several passages in boiling water. The answer to the question concerning the consumption of burrata during pregnancy can be safe, even if the strong fat should always be kept in mind.
The burrata cannot be consumed by those who have developed an allergy to lactose such as milk and derivatives.