| 摘要 |
A pasta filata making process with (A) Better recuperation of solids (B) Better moisture control and (C) Larger window of cheese performance, in terms of target functionalities such as melt, stretch, oiling off, blistering. This is done by combining a targeted curd mineralization (more or less interconnected casein matrix) and the use of microwave-cooker-stretcher system that allows a more efficient recuperation of solids and a more efficient reduction of the residual enzymes. Pasta filata curd is heated in a microwave to temperatures between 125 and 165 F, then molded and cooled. The aspect mentioned in (A) and (B) addresses the need of manufacturers to have more efficient process while (C) addresses the need of end users to have more flexibility in the usage of the cheese.
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