“Mozzarella di Bufala Campana DOP” (MBC) was purchased in Caserta (Campania, Italy) in a local dairy. An aliquot (250 g), approximately 1 h after its preparation, was stored at −80 °C. Sample was freeze-dried and, then, subjected to lipid extraction according to AOAC (1995) method 948.16, by using a 6-place units Extraction Unit E-816 Soxhlet (Buchi, Flawil, Switzerland). After centrifugation at 3000 g for 5 min, pellets were transferred into a pre-weighed scintillation vial, dried under nitrogen, and kept at −80 °C until analyses.