Process Guidelines for

Mozzarella, high moisture.   Vat milk  regulate fat content according to protein content of milk and intended fat in the dry mass of the cheese.    Pasteurization      72 C (162 F), 16 – 40 s.     Preripen                 34 C (93 F) +- 1 C     Add culture Choozit TM 81 LYO 50 DCU for 500 Ltr. milk (132 gal.)      Pre ripen                to pH 6.5     Rennet                    2- 3 gr. Pure calf rennet (Renco) /  100 liter milk.            Coagulate             approx. 30 minutes     Cut curd                max. 2 – 2.5 cm.     Stirring and Cooking                 in 15 min up til 42 C.(108 F.)     Stirring final cheese           20 – 30 minutes      prepress and ferment                  to pH 5.0 +- 0.1 in a pre-pressing vat under whey level (after reaching pH the total amount of cheese has to be cooked in hot water as quickly as possible     blanch and knead             the mass, which has been cut into cubes in hot water at 75 – 85 C. Temp. and time depend on equipment     salt bath                15 – 18 °BE, 18 C. (saturated)      salting time           depends on cheese size     further processing             place the cheese under vacuum in plastic bags