Not only are the protein ratios different in the Buffalo milk, but the fat content is radically different (buffalo 7-9% cow 3-4% jersey 5%). It's hard to even call anything but Jersey Mozzarella the same cheese.
And of course the much harder american "mozzarella" stuff thrown on most pizzas is something entirely different.
> And of course the much harder american "mozzarella" stuff thrown on most pizzas is something entirely different.
Not really! It's essentially the same cheese, but instead of put fresh into brine the stretched curds have the water pressed out and then they're aged.
And of course the much harder american "mozzarella" stuff thrown on most pizzas is something entirely different.