| ≥1 piece |
Mozzarella+cheese-p1.html" target='_blank'>Mozzarella cheese from Argentina is the cheese produced by the stretching of an
acidified mass (an intermediate product as a
1. DEFINITION
The " mozzarella cheese " from ARGENTINA is the cheese produced by the stretching of an
acidified mass (an intermediate product as a result of the coagulation of milk by means of
coagulant enzymes, complemented by the action of specific lactic bacteria).
2. MANUFACTURING PROCESS
2.1.
Collection of milk: Milk, the raw material is collected in cistern tanks and stored at a
temperature below 8 ?C in silo tanks with insulation.
2.2.
Standardization and pasteurization: The fat content of milk is standardized in 2,6
2,90 % p/v, it is sanitized and pasteurized at 73 ?C for 20 seconds.
2.3.
Work in the cheese vat: Once these are complete and the temperature of milk is
adjusted at 36 ?C the calcium chloride, the ferments (thermophyllic bacteria) and rennet
are added. This last one turns milk into a gel which is then cut to get grains of curd whose
size is 0,5 cm approximately on each size. During this process a mixture of whey-curd that
remains in the cheese vat is heated at 44 ?C and kept in continuous shaking until it is
emptied. The time that takes from the ending of the filling until the beginning of the
emptying is one hour approximately.
2.4.
: Preparation of the mass: The mixture described before is unloaded from the vat into
an acidification pool where it is kept until the pH of the curd decreases to a value of 5,6 .At
that point, the whey is removed and the mass is cut in large parts so that helps its draining.
After that it is let to rest until the pH reaches a value of 5,1.
2.5.
Stretching: The mass that has already been acidified is set into a compacted equipment
that crushes it in the first step, kneads it in water at 80 ?C for 5 minutes, then it?s salted in
mass and at last it is molded bars of 2.7 Kg approximately. These cheeses have a
temperature of 60 ?C and they are put in water at 10 ?C or below, so that they are cooled.
2.5.
Salting: The cheeses are sent to a salting stage where they are dipped in a concentrated
cold brine (20 B? y 6 ?C) for 5 hours.
2.6.
Packaging: After the draining of the cheese, it is vacuum-packed in thermo plastic bags.
2.7.
Ripeness: The ripeness stage of this cheese is 25 days average at a temperature of 2?C
to 8?C.
| Product Type: Cheese | Type: Mozzarella | Processing Type: Fermented |
| Packaging: Bag | Shelf Life: 240 days | Place of Origin: Argentina |
| Brand Name: ARGENTINA | Texture: Hard & Semi-Hard | Count of the total Coliforms (UFC/gr) : <5.0 x ... |
| Protein: 32 - 42 % | Moisture: 43 - 48 % | Fat: 40 - 48 % |
| Packing: 3 kg molds |