It is a cheese of high humidity, semi-fat or fatty. Its consistency and characteristic melt make mozzarella cheese ideal for preparing both hot and cold meals. Having no added salt is appropriate for sodium restricted diets.

Mozzarella cheese is a cheese of medium to high humidity and fatty to semi-fatty, which is obtained by spinning an acidified mass (intermediate product obtained by coagulation of milk by means of rennet and/or other appropriate coagulating enzymes), complemented by the action of specific lactic bacteria.

Ingredients

Standardized pasteurized milk, lactic ferments, lactic acid, calcium chloride, rennet. CONTAINS MILK

Making

The standardized and pasteurized milk is sent to the tub to be inoculated with appropriate ferments and subsequently coagulated. The resulting curd is poured into molds, going through a process of stripping and pressing in line, thus forming the characteristic mass. It is acidified until it reaches the right point, and then placed in a brine. It is then spun in a continuous kneader (CMT) for 15 to 20 minutes (spinning process), reaching a temperature of 60 - 62 oC, and vacuum packed in plastic casings. Finally, it is deposited in a pool of ice water to lower the temperature of the cylinders and is cooled in chambers until its expedition

Organoleptic characteristics

• Color: yellowish white, uniform.
• Taste and smell: lactic characteristic, underdeveloped.
• Appearance: fibrous, elastic and closed texture.