Buffalo mozzarella both because of its strength and the size of its hooves, which do not sink too deeply into moist soils." References to cheese products made from water buffalo milk appeared for the first time at the beginning of the twelfth century. Buffalo mozzarella became widespread throughout the south of Italy from the second half of the eighteenth century, before which it had been produced only in small quantities. Production in and around Naples was briefly interrupted during World War II, when retreating German troops slaughtered the area's water buffalo herds, and recommenced a few years after the armistice was signed.
Istrian milk fat and 7% protein. Typically, Istrian Milk sheep produce 100–150 kg of milk per lactation, although studies have found that Croatian Istrian Milk sheep produce substantially more, averaging 205 kg of milk per lactation. There have been attempts to cross the Istrian Milk with the East Friesian in order to increase its milk production. As its name indicates, the Istrian Milk is primarily a dairy breed; however, it is kept for meat and wool as well. Its milk is primarily used for cheese making. Their milk is well-suited for cheese because of the breed's adaptations to its natural habitat, especially