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I have been working on making my own pizza cheese for personal and commercial use . But no success so far as i am very new to this thing i have been selling indian paneer in market for a while but i want to get into pizza cheese and mozzarella as well . Any help related to culture , ph. Temperature etc.
Thanks ,
Raman

Raman, I am making cheese in India as well, so I sympathize. I don't know how much information you'll  find here or on other cheesemaking forums, though, as most posters (including me) are focused on making traditional mozzarella, not the low moisture variant you are probably interested in, where the focus in large part is on longer storage, meltability, browning, etc.. Mostly I see those things discussed in academic articles. There was a recent post on reddit cheesemaking about buffalo mozz which referenced a couple of those articles, you might want to check it out, for some reason I can't copy the link.

As an aside, sourcing cheesemaking stuff in India is a pain.  As far as I could tell, there is only one company which retails cultures and rennet, it is called essdee marketing. I decided not to order from them because I couldn't assess the quality of the cultures and the rennet tablets they sell are not that well rated. I ended up ordering all my stuff from New England Cheesemaking Company in the US, but customs and postage add about 50% to the total cost, so a bit painful. There are a number of artisan cheesemakers in India, you might want to contact them to see where they get supplies. If you google it's the same handful of cheesemakers that usually come up, and they make artisan cheeses, so not direct competition, they might be ok helping you out with advice. Maybe try Auroville first since they're community interest oriented. Or those nice monks at Vallambrosa

Hi mexicalidesi ,
Tha ks a lot for this information , i highly appreciate the time you gave to help me out here . Although i true want to make the low moisture mozzarella . I will first  check out the links you suggested . Lets see is noone is supplying the culture and rennet in india  . Maybe I can or we can . Thanks a lot .
P.s can your cheese be used as a pizza cheese .. i am from gurgaon .

You can use fresh mozzarella on pizza but as a commercial venture it might be problematic because melting, stretching, browning etc are different. Also it is meant to be eaten fresh and does not keep that long, so distribution would be a problem, especially given temperatures and weak distribution chains in India (which I understand are often an issue.)

If you were interested in comparing I would buy some fresh mozz (I know there are a couple of artisan makers who sell it in New Delhi, so close by) and compare it on pizza v some from Amul or Milky Mist.

Thanks man