Production and Processing Methodology of Mozzarella Cheese

Abstract

Cheese is a highly nutritious, diversified and convenient food that offers a variety of flavours and textures. Manufacturing of cheese is the best way of conserving milk solids. Cheese can be used as a snack food, in baked goods or as pre-packaged convenience food. Mozzarella cheese is very popular soft, unripened Pasta Filata cheese and the most often used variety in the food service sector. It has an excellent stretching and melting properties with stringy and elastic textural characteristics. Therefore, the production parameters are very crucial in preparation of mozzarella cheese. This paper highlights cheese scenario and important steps in production of mozzarella cheese.

Keywords: Cheese, Mozzarella, food, milk

Cite this Article

Shalini Arora, Ritu Sindhu, Rekha. Production and Processing Methodology of Mozzarella Cheese. Research & Reviews: Journal of Dairy Science and Technology. 2019; 8(1): 30–34p.