Mozzarella Cheese
Information
Conaprole Mozzarella is a stretched-curd cheese, with excellent melting and stretching characteristics. Starter lactic acid bacteria are added to milk, which is previously standardised and pasteurised. Then, calcium chloride and chymosin are added for milk to coagulate. Once the coagulum is formed, it undergoes cutting, stirring, heating, and whey draining. The cheese curd is then stretched with hot salted water, followed by molding, salting, and surface drying. Finally, blocks are vacuum packaged and stored for ripening.
Applications
Product Characteristics
- Appearance: Uniform yellowish-white colour, rindless.
- Consistency: Semi hard to semi-soft, elastic.
- Texture: Fibrous, elastic and close.
- Flavour: Lactic, little developed.
- Aroma: Lactic, slightly perceptible.
Another Food Service
-
Pastry Milk Caramel Spread
Conaprole Pastry Milk Caramel Spread for export is obtained from milk, which is concentrat...
See More -
Low Fat UHT Milk
Conaprole UHT low fat milk is made from fresh, standardized and homogenized milk, which un...
See More -
Skim UHT Milk
Conaprole UHT skim milk is made from fresh, standardized and homogenized milk, which under...
See More