3. Quail technologies and preparation
3.1 Fermented mozzarella using traditional technology
In figure 1 , the milk, whose fat content may be between 3.60 and 4.20%, can be homogenized before being pasteurized at a temperature of 72-75°C for 15 to 30 seconds. It is then cooled to a ripening and coagulation temperature of between 34 and 39°C.
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Quail technologies and preparation
Texturizing curds: optimizing the spinning process
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