Hi.. I've been reading from this forum and learned a lot making mozzarella. Here is my problem. We currently rolled out our product mozzarella balls in brine in the market (thanks to this forum I got the answers to my problems in making mozza) and we encountered problems with our last two batches to be delivered in the market. The balls melted and made the brine looks like milk. We monitored carefully the pH of the brine as well as the pH of the whey/cheese to ensure that it is the same/balanced. We also added recommended volume of calcium chloride solution(30%) into the brine so that calcium will not leech out of the cheese. However, the product still becomes soft, slimy and almost melted while in brine. What could be other possible causes of this aside from the pH and calcium? Please help me address this problem. Thanks so much! :)
Are you stretching this mozza before it goes into the brine? If so how is it holding up to the stretching? Are you watching floc times and what are they? Could be a milk issue could try a small batch of your usual milk along side some from another supply and see if they are different. Is the milk you are using pasteurized and are you using calcium chloride in the make if it is?
I'm having this same issue. I've made mozz for years with my own raw cow's milk and have had this problem repeatedly. How is it done commercially? I can buy fresh mozz at a local store and their's holds up just fine in the brine it comes in.
What is your brine recepie? Should have 1tbs calcium chloride per gallon of brine to prevent leeching calcium out of the cheese. Then balance the pH by using whey from the make or adding vinegar to pH of around 5.4