Ripening Mozz Curd Methods

[mhill]

I have been "study" the different methods of how the Italians "ripen" Mozz curd before stretch. Some maintain ~100F  in the whey, others drain the whey and replace with warm  (100F) water, others drain the curd and leave the curds on the draining table (I am assuming room temperature is warm) until the curd reaches proper PH for stretching. Does anyone know if/how each of these methods has any impact on final cheese texture, moisture, etc.? Thanks, Mike.