PROCESS OF MAKING ACCEPTABLE MOZZARELLA WITHOUT AGING

摘要

In the manufacture of mozzarella cheese, aging can bedispensed with if the process is controlled to yield a combinedmoisture and wet milkfat content of at least about 70 weight percent,and the cheese will provide acceptable bake performance under typicalcooking conditions used in the pizza industry today. Within about 48hours after brining, the cheese should either be used or frozen. thisdiscovery saves at least seven days of aging and permits the use of acontinuous process of making mozzarella, which, from pasteurization toloading of the frozen product on the truck, can be performed in aslittle time as eight hours. In the continuous process, the hotstretched cheese from the kneading machine is extruded directly intocold brine. After the cheese has cooled sufficiently, it can becomminuted and frozen by independent quick freezing, preferably in afluidized bed freezer. Salt preferably is mixed into the cheeseduring the kneading step.