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Cheese from Italy, Puglia
A pouch of fresh stretched cow-milk curd filled with stracciatella, hand-torn shreds of the same curd soaked in cream. The milk is soured either by lactic starters or by adding citric or lactic acid, so some burrata involves no fermentation at all. It is set with rennet, stretched in boiling water, filled and tied, and must be kept at about 4 °C and eaten fresh. Selected lactic cultures, milk starter or whey starter, when used to acidify the milk does most of the fermenting.
| Temperature | 72 °CSet[andria-disc][andria-sd2020] | Collect and, if chosen, pasteurise the milk |
|---|---|---|
| Acidity | pH 6.3Measured[dicerbo2020] | Pack and keep cold |
| Cow milk, raw or pasteurised · Fat above 3.30 %, protein above 3.20 %; pH 6.60–6.80 at the dairy[andria-disc] |
| Citric or lactic acid, or a starter (selected cultures, milk starter or whey starter) · Either route is allowed to acidify the milk[andria-disc] |
| Calf rennet or microbial coagulant[andria-disc] |
| Cream · From centrifuged milk or fresh whey, pasteurised; or bought pasteurised or UHT cream[andria-disc][andria-sd2020] |
| Salt · In brine, in the curd while stretching, or in the cream[andria-disc] |
| Starter: selected cultures, milk starter or whey starter; or none when the milk is acidified with citric or lactic acid |
What changes: Cow milk is used raw or briefly pasteurised at 72 °C
Output: cow milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Unlike mozzarella, the stretched curd is only a casing; inside is stracciatella, torn curd soaked in cream. The PGI allows the milk to be acidified with citric or lactic acid instead of a starter.
Burrata has high moisture, little salt (about 0.4 %) and a pH above 6, which do not stop pathogens or spoilage bacteria. A survey of PGI samples found some E. coli and staphylococcus counts at borderline or unsatisfactory hygiene levels, so keep it at 2–6 °C and eat it fresh.
Hazards the sources name: Escherichia coli and coagulase-positive staphylococci, at borderline or unsatisfactory hygiene levels in some of 21 PGI samples; Yersinia enterocolitica, a non-pathogenic strain, in 9 of 21 samples.
Every number is labelled with how it is known. How this atlas is made
Local tradition credits Lorenzo Bianchino, on a farm near Andria early in the 20th century. Snow kept him from taking his milk to town, so he wrapped leftover curd scraps and cream in a casing of stretched curd, as was done for butter in manteca. A 1931 Touring Club guide mentions it.
