| 摘要 |
The present invention relates to a procedure for the production of stretched cheese, such as mozzarella. <??>In particular, the present invention relates to a process of cheese production for the preparation of stretched paste comprising the following steps : A) determining the FM% and TNM% amount in the milk to be subject to the cheese production procedure; B) calculating the quantity of citric acid to be added to said milk on the basis of said FM% and TNM% content; C) adding said citric acid to said milk in milk recirculation regime; D) reading the pH of the milk at a preset time after said addition and comparing the pH read with a reference value or with an interval of reference values; E) If the pH read according to step D) is higher than said reference value or said interval of reference values, modify the flow of citric acid in relation to the flow of the milk, in milk recirculation regime, until the achievement of said pH reference value or interval of values; or F) if the pH read according to step D) is equal to said reference value or lies within said interval of reference values, sending said milk acidified with citric acid to a subsequent coagulation step. <??>An apparatus studied for such a procedure is also described. <IMAGE>
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