Method of manufacture of Mozzarella cheese from buffalo milk using starter culture

The basic manufacturing technology for Mozzarella cheeses is similar to that of Cheddar cheese with slight variation. The standardized (4% fat) and pasteurized buffalo milk is put in cheese vat. The starter culture containing S. thermophilus and L. bulgaricus (1:1) is added to milk at 31-35°C @ 2%. After ripening for about 50 min the rennet is added @ 1.0 g / 100 lit. After about 30 min the curd is set which is cut and allowed to stand in the whey for 10-15 min. The curd is cooked gradually by increasing the temperature to 40-41 ° C in 30-35 min. The whey is drained and the curd is allowed to ripen to an acidity level of 0.75-0.80 %. At this stage the curd is immersed into the hot water (80-85 °C). After about 2-3 min the curd is kneaded, stretched and moulded normally for proper body and texture development. The moulded cheese is dipped into chilled water (5-10 °C) for cooling for 1-12 h. The cheese is then transferred to brine of 20% concentration at refrigeration temperature (8-10 °C) for salting. The pH of the brine solution is kept at 7.6. After the cheese attains the desired level of salt (1.6-1.8%) it is taken out and dried in a cold store. The cheese is then packaged and disposed off. The manufacturing steps are shown in flow diagram .

Manufacturing Steps (Traditional Method)