Higher pasteurization temperatures are used to maintain moisture in low fat mozzarella production. Moisture content of lean mozzarella cheese increases gives a soft texture and mouth feeling. An increase in moisture content gives a moister cheese, but currently the cheese is more prone to burn. Many pizza producers prefer to use white cheese and titanium dioxide is added for this purpose, but in recent years a cheese bleaching process has been used, in which milk fat is homogenized under high pressure thanks to automatic mozzarella cheese machine manufacturer, leading to a small amount of fat sphere and increasing the volume throughout. It also contributes to the consistency and consistency of the finished product. The slicing of cottage cheese is very important in the production of mozzarella, because the use of less cutting knives with reduced cooking temperature and mixing over time leads to the formation of larger cottage cheese particles. The increased particle size of cheese mozzarella holds more moisture during cooking. Larger automatic mozzarella cheese machine manufacturer is more susceptible to the destruction of cottage cheese, so it is not used continuously until over time mixing to reduce the risk of cottage cheese destruction.
Mozzarella Cheese Cooking Temperature
The incubation temperature in a cheese container affects the water retention properties of cottage cheese during mozzarella cheese production. Mass production of mozzarella cheese requires a very stable product, because if you do not consider the problems with pizza performance, the 0.5% yield loss due to various production parameters can be very expensive. Extended storage in the refrigerator allows the cheese to improve and improve its melting and taste properties. Rapid automatic mozzarella cheese machine manufacturer of acid increases serum excretion rate and reduces moisture content in the lord. Keep the cottage cheese warm and squeeze more often for faster acid release and lower humidity.
Mozzarella Cheese Cooking and Stretching
Stretching temperatures and residence times affect aging in the mozzarella. A slight temperature may affect the properties of the finished cheese. Cooking and stretching also removes oil and affect yield and flow. When immersed in fresh saltwater, calcium infiltrates into the brine of the cheese, giving an oily cheese feeling. After one or two days of cheese passing through saltwater, there will be a noticeable difference in cheese. When preparing fresh saltwater, it is important to refresh the calcium content in salt water to avoid leaking and oily cheese. A similar error occurs in manufacturers producing mozzarella balls in saline, where the balls become oily due to this infiltration effect for automatic mozzarella cheese machine manufacturer.