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