Dairy Products

How Is Mozzarella Cheese Made?

Mozzarella Cheese is originated in Italy. Traditionally, it is made from the water buffalo’s milk. This milk is high in casein, which is difficult to digest in raw form. But Mozzarella is easily digestible. In this article, we will discuss a brief process of how mozzarella cheese is made in a factory.

1. Pasteurization of Milk

First, the milk is heated at 72 degrees Celsius. This step yields soft-bodied cheese with a superior sensory flavor and keeping quality, as compared to cheese made from raw milk. A rise in the heating temperature (82 degrees Celsius) reduces the flowability and stretchability of the melted Mozzarella cheese. (1)

2. Homogenization

It is a physical process in which fat molecules in the milk are broken down so that they stay integrated rather than separating as cream. This provides greater stability to cheese against free oil formation. This step is advantageous in reducing fat leakage in cheese during baking. Rennet is then added to form curds. (2)

3. Cooking of Cheese Curd

Cooking reduces the moisture content of the cheese. It does not change the meltability and fat leakage properties of cheese, but the viscosity of melted cheese is greater. (3)

4. Stretching of Cheese Curd

This step in the manufacture of mozzarella cheese is crucial in developing the functional characteristics of the finished cheese. The curd is transferred to the stretcher, where a large portion of casein is dissociated from the micelles forming the longitudinal microstructure. (4)

5. Salting and Salt Content

Salting operation is carried out using a combination of dry and brine salting. It is reported that mozzarella cheese with higher salt content is less meltable and less stringy than cheese having lower salt content. (5)

Also Read: Mozzarella Cheese Health Benefits

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Sneha Sadhwani

Dt. Sneha Sadhwani Sewlani (B.Sc. Food Science & Nutrition, PG in Clinical Nutrition & Dietetics) is Clinical Nutritionist & Certified Diabetes Educator and Certified Lifestyle Coach. She has expertise in clinical nutrition and 4 years’ experience working as Clinical Nutritionist and Dietician. She has been associated as a nutritionist with LTMG Hospital and S. L. Raheja Fortis Institute in Mumbai. She has also her own private practice where she offers a wide range of different programs, including weight loss, weight gain, diabetes management, diet plan according to diseases and much more through her in-person and online consultation. Sneha strongly believes that a healthy diet and lifestyle modifications are the best ways to prevent and treat diseases. She says, “Eating healthy is an art, be an artist of your own mind and body”.
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