Dairy Ingredients for Food Processing

Figure 11.3. Flow diagram to illustrate the manufacture of mozzarella cheese by direct acidifi cation and tra-
ditional culture processes.

Raw milk:

Standardize to desirable fat,

depending on type of

Mozzarella cheese

Pasteurize at 74 C/

16 sec.

Cool to 4 C. Add

2% citric acid or

vinegar to pH 5.25-

5.35

Warm to 30 C.

Dilute 190 ml rennet

to 1900 ml with water

and add to 1,000 kg

milk.

Set for 30 min.

Warm to 37 C.

Dilute 190 ml rennet to

1900 ml with water and

add to 1,000 kg milk

Set for 30 min.

Direct

acidification

Procedure

Culture

Procedure

Cool to 37 C.

Inoculate with 0.5%

Yogurt culture.

Hold until acidity

increases by 0.02%

Cutting with 0.5" knives.

Hold for 10 min.

Cooking to 40-42 C in 30

min.

Whey TA = 0.17-0.18%

Develop Acidity to 0.55%

by holding for approx. 2

hr.

Drain whey.

Whey

Curd: Cut into strips. Test

for stretchability by

dipping in water at 70-80 C

Cutting with 0.5"

knives.

Hold for 10 min.

Warm to

37 C. Drain whey.

TA = 0.29%

Curd: Pile and

Repile for 1-2 hr

Stretch at 70-80 C for

4-5 min

Mold into desirable shape and cool

with water at 10 C for 10 min

Immerse in

23% Brine for

>4 hr at 4 C

Drain and

Dry at 4 C

Package in

appropriate film.

MOZZARELLA

CHEESE

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