METHOD FOR MAKING MOZZARELLA-TYPE CHEESE

摘要

The invention concerns a method for making mozzarella-type cheese, which consists in fermenting at least a milk fraction with at least a thermophilic bacterial strain and at least a milk fraction with a mesophile bacterial strain; adding a portion of each of said fractions to milk; coagulating the resulting flavoured milk by adding rennet, to obtain a coagulum which is cut up into pieces and mixed in a vat; instantaneously separating continuously the resulting curd grain whey to obtain a mozzarella-type cheese mass; spinning and forming said mozzarella cheese mass in units.