Difference between revisions of "Recipe/Example/Mozzarella"
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Latest revision as of 13:16, 4 February 2025
Mozzarella
In this example the Mozzarella from cow's milk category will be explored.
Data
Nutrient | Ciqual | Median | Mean |
---|---|---|---|
Fat | 17.7 | 20 | 20.1 |
Saturated fat | 11.7 | 13 | 13.5 |
Carbohydrates | 0.75 | 1 | 1.18 |
Sugars | 0.7 | 0.7 | 0.75 |
Fibre | 0 | 0 | 0.027 |
Proteins | 16.5 | 17.5 | 18 |
Salt | 0.6 | 0.6 | 0.748 |
Nutrient | Whole milks (median) | Salt |
---|---|---|
Fat | 3.6 | 0 |
Saturated fat | 2.3 | 0 |
Carbohydrates | 4.8 | 0 |
Sugars | 4.87 | 0 |
Fibre | 0 | 0 |
Proteins | 3.3 | 0 |
Salt | 0.12 | 100 |
Analysis
The ingredients for Mozzarella are basically milk, an enzyme and salt. The amount of enzyme is (probably) very small and does not have to be taken into account for the nutrients. The salt only comes from the added salt, so all nutrients must be explained from the milk.
If we use the Ciqual Milk, whole, pasteurised category we will use milk with 3.3% fat and 3.3% proteins. No sugars are listed, but Lactose is (3.2%), which is a kind of sugar.
With this we can calculate the amount of milk needed to explain the nutrients in Mozzarella. This is presented in the last column of the table. The values for fat and proteins are roughly similar: 300 - 500 grams of milk are required to have 100 gram of Mozzarella.
But the value for sugars is way off. This is because the sugars that went in are fermented and are no longer in the end product.
Least Squares Fitting
The results are obtained with this online calculator.
Combination | Milk | Salt |
---|---|---|
Ciqual | 2.00 | 0.0035 |
Ciqual (excluding carbs/sugars) | 4.98 | 0.0000 |
Note that the salt hardly contributes, as there is enough salt in the milk. But maybe the calculation is dominated by the fat.