Mozzerella chesse

FLOW CHART FOR THE MANUFACTURE OF MOZZARELLA CHEESE:

- Take buffalo milk or combination of BM and          cow milk (70:30)   (temp<10°C).
Casein fat ratio should be 0.9 to 1.1

- Addition of Citric acid in cold milk  (pH: 5.6) @ 0.3kg per 100 litres of milk and mix it in a running process.
- Now heat the milk using Plate Heat exchanger (31°C)
-Transfer the milk in Cheese Vat (pH: 5.6)
- Add culture and allow Ripening (30 min)
-Now add Rennet addition (1- 1.5%) and agitate for 5 minutes
- Leave the mixture for Setting (30 min)
- start Cutting using cutting blades in the vat (acidity: 0.6% LA)
-start  cooking (37 – 40°C For 30 min)
- stirring (15 min)
- Now transfer the curd to the curd motoration trolly where cheddaring is done (30 min)
- whey is removed here
- the solid curd is cut in blocks and transfer manually in the stretching machine
- stretching machine first cut it in droplet like shape and this small curd particle is passed  through Hot water Augur (90 - 95°C)
- After that Stretching is done (pH: 5.4) at 60°C
- It is sent to Moulding unit where temp is 10°C and Pressing is done to give it a shape .
- Brining is done For 1.5-3 hr
                                                      
- keep the block in muslin cloth and transfer it in Cold Store (Over night drying)
- definite weight is put in primary pack and allow vacuum sealing.
- put the pack in shrinking tub where temp is 98°C
- now secondary packing is done with printing.
Store in cool place till dispatch.