| Mozzarella cheese is a mild flavoured and | | | | the curd for its firmness. The curd is cut |
| unripened variety of cheese. The origin of | | | | lengthwise with a horizontal knife and |
| this cheese is Italy and it was traditionally | | | | breadth wise with vertical knife. |
| manufactured from buffalo milk. But the | | | | |
| manufacture of this type of cheese is now | | | | 7. After about 10-15 min. of cutting, start |
| spread throughout the length and breadth of | | | | stirring the curd slowly and gently. Open the |
| the Europe and USA and modifications have | | | | steam valve slowly and steadily and start |
| been made to produce the mozzarella cheese | | | | heating the curd until the maximum cooking |
| from cow milk. | | | | temperature of 42 - 44°C is reached. The |
| | | | curd is stirred slowly and continuously until |
| The mozzarella belongs to the pasta-filata | | | | its pieces become firm and elastic. |
| class of cheese. It involves the technique of | | | | |
| stretching the curd under hot water to get a | | | | 8. After the completion of cooking, the whey |
| smooth texture and stringiness in the end | | | | is allowed to drain out through a strainer. A |
| product. Hence, this type of cheese possesses | | | | trench is made in the centre of the vat to |
| good melting and stretching properties. It is | | | | facilitate the drainage of whey. |
| one of the best options for producing pizza. | | | | |
| | | | 9. After giving an allowance of 10-20 min. |
| How to manufacture mozzarella cheese? | | | | for whey drainage, the curd slabs are cut |
| | | | into blocks of 15-20 cm wide. The blocks are |
| Procedure | | | | turned upside down when they are properly |
| | | | matted. The titratable acidity of the |
| 1. Thoroughly clean the equipment and | | | | resultant whey is tested. The turning of |
| utensils required for cheese making and | | | | blocks upside down is continued at intervals |
| sanitize them with live steam. | | | | of 15-20 min. |
| | | | |
| 2. Then the percentage of fat, casein and SNF | | | | 10. Milling of the curd is done when the |
| of the milk have to be determined. The milk | | | | acidity of the whey reaches 0.70% lactic |
| is generally standardized to 3-4% fat. | | | | acid. The blocks are usually cut into strips |
| | | | by using stainless steel knife and then |
| 3. Then the milk is pasteurized at 72°C | | | | milled into small pieces. |
| for 15 seconds or 63°C for 30 min. and | | | | |
| cooled to 30°C. | | | | 11. The small pieces of curds are transferred |
| | | | into hot water at 85-90°C. Stretch and |
| 4. Active fresh starter cultures at the rate | | | | knead the curd properly under hot water so |
| of 1-2% is added to the milk and thoroughly | | | | that the curd particles tend to fuse together |
| mixed. The acidity of the milk is tested | | | | and form a smooth texture and body. After |
| before the addition of the starter culture. | | | | proper kneading and stretching, the curd is |
| The temperature of the milk is maintained at | | | | moulded into balls or blocks and they are |
| 32°C. The milk is incubated at this | | | | immersed in chilled brine solution. |
| temperature for 30 min. and again the acidity | | | | |
| is tested. | | | | 12. After sufficient time of immersion under |
| | | | the brine solution, the mozzarella cheese |
| 5. Rennet is added after diluting to about 20 | | | | balls are taken out, excess water drained and |
| - 30 times of its volume with chlorine free | | | | suitably packed and stored in chilled |
| water. The amount of rennet to be added is | | | | condition. |
| calculated according to the brand and make. | | | | |
| The diluted rennet solution is poured slowly | | | | The mozzarella balls thus prepared can be |
| and uniformly into the milk and the milk is | | | | utilized in its natural form or used to |
| gently stirred. | | | | prepare pizza or used as a blend in the |
| | | | manufacture of processed cheese. |
| 6. After setting the milk for 30 min, examine | | | | |