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5. Salting cheeses
Some cheese dairies pre-cool their cheeses in an ice-water bath to bring the temperature down from 50°C to at least below 20°C. This prevents the brine from heating up, while blocking the development of thermophilic lactic flora as quickly as possible. This prevents the brine from heating up, while blocking the development of thermophilic lactic flora as quickly as possible. This practice leads to deformation of the cheese loaves deposited on the conveyor belt of the firming tunnel.
The most appropriate practice is to use a concentrated cooling and firming brine (T (°C) < 4 °C) circulating at a...
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Salting cheeses
Cheese packaging
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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