Author Topic: Direct acidification mozzarella yield  (Read 39 times)

Online kieran2698

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Direct acidification mozzarella yield
« on: Today at 09:46:20 AM »
Does anyone know if direct acidification gives a higher yield than cultured?  I assume that it must as it would not be possible to make ricotta following DA but I am not sure.

Offline Kern

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Re: Direct acidification mozzarella yield
« Reply #1 on: Today at 12:09:51 PM »
I can't answer your question but the point is academic in a way.  One uses direct acidification mostly for fresh cheeses and cultures for aged (2 weeks or greater) cheeses.  Why?  Because when they die culture bacteria release enzymes that aid in the flavor development of aged cheese.  You can't get these enzymes from citric acid coagulated cheese.  Check it out: Try making a cheddar cheese by using enough citric acid to drop the pH to about 5.2, finish in the normal way and see what you get.   :-\

Online kieran2698

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Re: Direct acidification mozzarella yield
« Reply #2 on: Today at 08:05:39 PM »
No, but you can make mozzarella.  And then the question becomes one of economics not academics.  Thanks anyway.