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4. Texturizing curds: optimizing the spinning process
4.1 Spinning theory
Definition taken from "Standard For Mozzarella: Codex STAN 262-2007".
"Mozzarella is made using the "pasta filata" process, which involves heating the curd to a suitable pH value, then kneading and stretching it until it is smooth and lump-free. While still hot, the curd is cut and molded, then firmed by cooling. Other manufacturing techniques, which give the finished products the same physical, chemical and organoleptic characteristics, are authorized".
This operation involves kneading and stretching the curd at high temperature (55 to 65°C), so as to orient the para-casein fibers in the form of fibers. The heat transfer fluid is usually water (T (°C) 70 to 90°C).
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Texturizing curds: optimizing the spinning process
Salting cheeses
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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