4. Texturizing curds: optimizing the spinning process
4.1 Spinning theory
Definition taken from "Standard For Mozzarella: Codex STAN 262-2007".
"Mozzarella is made using the "pasta filata" process, which involves heating the curd to a suitable pH value, then kneading and stretching it until it is smooth and lump-free. While still hot, the curd is cut and molded, then firmed by cooling. Other manufacturing techniques, which give the finished products the same physical, chemical and organoleptic characteristics, are authorized".
This operation involves kneading and stretching the curd at high temperature (55 to 65°C), so as to orient the para-casein fibers in the form of fibers. The heat transfer fluid is usually water (T (°C) 70 to 90°C).
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Texturizing curds: optimizing the spinning process
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