| 摘要 |
<p>The method for producing pasta filata cheese products, particularly mozzarella, includes the introduction into a coagulation basin of heated milk together with suitable amount of ferments and rennet. Such liquid phase is kept inside the coagulation basin for the needed period to obtain a gel which is subsequently cut into small cubes or granules inside the coagulation basin. The obtained product is kept in suspension by stirring until reaching the solid phase maturation within a defined time period, in the form of curd granules, spread in the serum. Therefore the serum is separated from the curd granules and then these latter are washed, cooled and then dried.</p> |
