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.
Milk an estimated 4.7% of the population are affected by lactose intolerance, Lactofree produces milk, cheese, and yogurt products that contain only 0.03% lactose. To aid digestion in those with lactose intolerance, milk with added bacterial cultures such as "Lactobacillus acidophilus" ("acidophilus milk") and bifidobacteria ("a/B milk") is available in some areas. Another milk with "Lactococcus lactis" bacteria cultures ("cultured buttermilk") often is used in cooking to replace the traditional use of naturally soured milk, which has become rare due to the ubiquity of pasteurization, which also kills the naturally occurring Lactococcus bacteria. Lactose-free and lactose-reduced milk can also be produced