Print Page - Mozarella

Title: Mozarella
Post by: agwanda2 on September 28, 2011, 02:51:12 PM

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

Title: Re: Mozarella
Post by: MrsKK on September 29, 2011, 03:41:11 PM

What is your recipe? We need more details to help you, please.

Title: Re: Mozarella
Post by: agwanda2 on October 01, 2011, 11:43:27 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

Title: Re: Mozarella
Post by: fied on October 01, 2011, 01:54:23 PM

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.

Title: Re: Mozarella
Post by: just_me on October 11, 2012, 09:35:29 AM

Hello,
Maybe you need a higher percentage of fat in your milk?

CheeseForum.org » Forum

GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => INGREDIENTS - Lactic Acid Starter Cultures => Topic started by: agwanda2 on September 28, 2011, 02:51:12 PM