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
-
Parmesan Premium Style Cheese
Conaprole Parmesan Premium Style is a hard cheese, ripened for at least six months. Starte...
See More -
Full Cream UHT Milk
Conaprole UHT full cream milk is made from fresh, standardized and homogenized milk, which...
See More -
Gouda Cheese
Conaprole Gouda is a washed curd, ripened cheese. Starter lactic acid bacteria are added t...
See More