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1. Codex Alimentarius definitions: Codex STAN 262-2007
"Mozzarella is an unripened cheese, in accordance with the General Standard for Cheese (Codex STAN 283-1978) and the Standard for Unripened Cheese, Including Fresh Cheese (Codex STAN 221-2001).
It's a smooth cheese with an elastic texture made up of long, parallel protein fibers, with no curd grains. This cheese has no rind and comes in a variety of shapes.
High Moisture Mozzarella is a soft, layered cheese that can form pockets of milky liquid. It can be packaged with or without liquid. The cheese is off-white in color.
Low Moisture Mozzarella is a homogeneous firm/semi-hard cheese without holes, which can be grated.
Mozzarella is made using the "pasta filata" process, which involves heating curds with an appropriate pH value, then kneading and stretching them until they are smooth and lump-free....
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Codex Alimentarius definitions: Codex STAN 262-2007
Presentation and characterization of spun pastes
Bibliography
Directories
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Manufacturers
• ALMAC Srl Italy http://www.almacsrl.com
• ALPMA France http://www.alpma.fr
• CMT Italy http://www.cmt-spa.com
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Regulations
Council Regulation (EC) no. 510/2006, "Ricotta di bufala campana", EC no.: IT-PDO-0005-0559-18.10.2006.
Council Regulation (EC) No 510/2006, Amendment application pursuant to Article 9 and Article 17(2) "Mozzarella di bufala campana", EC No: IT/PDO/117/0014/20.09.2002.
Statistical and economic data
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Economic data: markets and consumption
The term "mozzarella" is often used generically, which includes several product families under this name; however, it can be considered that this "cheese" has seen the most marked growth in production since the 1980s, with annual growth rates of 5 to 10%, depending on the country.
The USA produced...
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