Mozzarella cheese was originally manufactured from buffalo milk.
Manufacturing practices are developed to produce a cheese that fulfills its end-use applications. There are a variety of manufacturing protocols that can results in production of the desired cheese.
Milk is standardized to a fat content of 1.6% to 3% depending on the fat content desired in Mozzarella cheese or its variance.
After pasteurization, milk is pump into a vat at 31.1°C to 33.3° C. The starter is added at the 0.1% to 0.2% level. The curd is heated to a very high temperature (170 ° F), which gives the cheese its stretchy texture.
Mozzarella cheese di bufala is hand-molded into round pieces (100-300 g) during manufacture.
Once the curds have been cut, hot water is added and sinks to the bottom. As it is stirred and then kneaded by the cheese maker, its texture is developed. Some whey is removed, making the curd develop into a plasticized mass.
When it’s ready, lumps of cheese are pulled and pinched off the mass and the balls are dropped into cold water, either plain or salted.
Manufacturing of Mozzarella cheese
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