FLAVOURING MIXTURE FOR PRODUCING MOZZARELLA

摘要

The present invention relates to a flavouring mixture comprising liquid, partially fermented milk, obtained through the development of an association of lactic ferments and yeasts until a pH comprised between 5.7 and 6.5 is reached, and its use in the industrial production of mozzarella. This flavouring mixture is able to give mozzarella a stronger taste, typical of artisanally produced mozzarella.