Mozzarella

Its documents

• 87 Biochemical Mozzarella Cheesemaking Guide The Biochemical and Thermomechanical Engineering of Mozzarella: A Comprehensive Guide to Pasta Filata Manufacture

The chapters that use them

• Chapter 14 Milk into Cheese

In the log

The claims that cite its documents, the safety rows first.

• M4 amended Safety Mozzarella kept at most 3 days in light soured brine (15 to 20 g/l); Listeria grows in the cold and endangers the pregnant and the old
• M13 confirmed Calf under 2 weeks, 90 to 95 % chymosin; older calves give bitter cheese
• M14 confirmed Chymosin cuts the kappa-casein coat at one site; micelles aggregate once about 85 % are cut; a thousand micelles across a hair
• M24 partly confirmed Mozzarella stretches at pH 5.2; Campania found it "three hundred years before" measurement
• M41 confirmed Mozzarella: 200 ml whey per 10 l for 1 h at 35 °C; cut to hazelnuts; cook to 38 to 40 °C; ripen 2 to 4 h; hot-water strip test; stretch in water at 80 °C