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".