Français
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).
...
The Ultimate Scientific and Technical Reference
This article is included in
Food industry
This offer includes:
Knowledge Base
Updated and enriched with articles validated by our scientific committees
Services
A set of exclusive tools to complement the resources
Practical Path
Operational and didactic, to guarantee the acquisition of transversal skills
Doc & Quiz
Interactive articles with quizzes, for constructive reading
Texturizing curds: optimizing the spinning process
Salting cheeses
Bibliography
Directories
-
Manufacturers
• ALMAC Srl Italy http://www.almacsrl.com
• ALPMA France http://www.alpma.fr
• CMT Italy http://www.cmt-spa.com
...
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
-
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...
The Ultimate Scientific and Technical Reference
