The Ultimate Guide to Mozzarella Cheese Production Techniques

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Discover the intricate process of producing Mozzarella cheese, from milk filtration to packaging. Learn about the different types of Mozzarella and key ingredients. Explore traditional methods and the direct acid method. Get insights into cutting, cooking, stretching, and brining. Dive into the world of this Italian classic known for its stretchy and melting qualities.

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Uploaded on Mar 20, 2025 | 0 Views

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Mozzarella Cheese Originated in Italy Soft and un-ripened variety of cheese Smooth, moist surface and perfect sheen Elastic and stringy body Having good stretching and melting characteristics Key ingredient for Pizza preparation

Type of Mozzarella Type Mozzarella Low Moisture Mozzarella Part-skim Mozzarella Low- Moisture Part-skim Mozzarella Moisture (%) FDM (%) 52-60 < 45 45-52 < 45 52-60 >30<45 45-52 >30<45

Mozzarella Cheese Milk Filtration/Clarification Standardisation (3- 4% fat) Pasteurization (63 C/30 min.) Cooling (31 C) Starter addition [Streptococcus thermophilus and Lactobacillus bulgaricus (1:1) @ 1-2%] Rennet addition (1.5 g/100 L milk)

Cutting Cooking (42-44 C) Draining Cheddaring (0.70% acidity) Milling Plasticising /stretching under hot water (80-85 C) Moulding Brining (20-22% chilled brine) Packaging

Direct Acid Method Skim milk Filtration/Clarification Standardization Pasteurization (63 c/30/min.) Chilling (4-8 c) Acidifying Heating Rennet addition