Author Topic: Mozarella  (Read 831 times)

Offline agwanda2

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Mozarella
« on: September 28, 2011, 09:51:12 AM »
Hi Guys,

I have been handling Mozzarella cheese for some time but I am recently faced with the problem of poor melting quality. How do I go about addressing the issue.

Your advice.

Regards,

Agwanda2


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Offline MrsKK

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Re: Mozarella
« Reply #1 on: September 29, 2011, 10:41:11 AM »
What is your recipe?  We need more details to help you, please.

Offline agwanda2

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Re: Mozarella
« Reply #2 on: October 01, 2011, 06:43:27 AM »
Dear Karen,

Sorry for the delayed response. We currently use whole milk for the process. The recipe consists of the following:
Whole milk
Lactic cultures
Rennet
Brine Solution(20%)

Regards,

Agwanda

Offline fied

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Re: Mozarella
« Reply #3 on: October 01, 2011, 08:54:23 AM »
Aganda, we need more details of your recipe, plus times at each of the make stages. This is because not only are there so many variables that can go wrong at each stage of the make, but also with the freshness of cultures, rennet and the quality of the milk.

Offline just_me

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Re: Mozarella
« Reply #4 on: October 11, 2012, 04:35:29 AM »
Hello,
Maybe you need a higher percentage of fat in your milk?


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