The Mozzarella di Bufala Campana, in itself, contains less lactose than one may think: between 0.05g and 0.3 grammes of lactose per 100 grammes of product.
But so that everybody can taste it without problems, also intolerant subjects, the version without lactose has been made with lactose-free milk, salt and rennet. The percentage of lactose in this case is equal to 0.01% and so it is a high digestible type of mozzarella.
The milk used to produce the lactose-free buffalo mozzarella is the same that is used for the classic buffalo mozzarella, with the difference that during the production phase, lactose is removed from the milk thanks to the addition of the lactase enzyme.
The taste is exactly the same, but in this way the mozzarella becomes suitable for almost every type of nutrition. And it continues to be a guarantee of goodness and authenticity.
Handmade or machine-processed product, available in many sizes and packages: bocconcino, 125g mozzarella, 200g mozzarella, Mozzarella Aversana/Zizzona, Treccia. Depending on the weight, the product may be packed in a cup, ciuffo bag, pillow bag, hand-tied bag, tub.
Ingredients: Buffalo milk, Rennet, Salt, Ferments