Hey Victor,
Like you I'm interested in how Polly -o stabilizes there product for shipping and storage. I'm starting to have promising results with a recipe Pav has listed.
So far I'm making a fresh Mozz that I'm using on pizza. Still working out the bugs on stringing this same curd in hot water/whey.
I like the fresh Mozz for pizza and in the summer salad of Basil, tomato, olive oil, salt- pepper.
I need to find a way of storage for the fresh curd. Right now I'm refrigerating in a zip lock bag.
Have been thinking of using the whey left over from making Ricotta as the base for the salt brine.
If it would be of help I will let you know what I find works the best.
Regards: john
PS: like you, the milk I'm using is from jerseys