Description
Mozzarella is a fresh, rennet cheese that traditionally comes from southern Italy and has a sweet, mild flavor. The texture of the cheese can be described as firm, with a smooth surface and a white to ivory color. Mozzarella is made from pasteurized cow’s milk. Its production begins with the pasteurization of the milk and the addition of starter cultures to produce a cheese coagulant. Later, the whey is separated and drained. The resulting curd is molded, ground, treated with hot water and salted.
Mozzarella is characterized by its excellent elasticity and melting properties. The ideal ratio of proteins and fats allows it to melt gently without crystallization. It is also used to make products more appealing and give them a mild flavor. It also gives them a high nutritional value, as it has a high content of protein, calcium, zinc and vitamins A and B12. In addition it has a high elasticity and gives viscosity to the products. Mozzarella cheese is also characterized by its high moisture and lactose content, which makes it suitable for making products where the Maillard reaction is desirable.
Mozzarella cheese supplied by Salsal Trading S.A. has a fat content of 40% in dry matter (40% FDM).
| Physical and chemical characteristics | Value |
|---|---|
| pH | 5.2 – 5.5 |
| Fat content in dry matter | Max. 49% |
| Water content | Min. 40% |
Storage period of Mozzarella 40% is up to 50 days from the production date. The product should be stored in refrigerated storage at temperature 2°C – 10°C and kept from light and any smells.
Salsal Trading S.A. supplies its Business Partners with Mozzarella 40% in 3 kg blocks or euroblocks (around 15 kg). Salsal Trading S.A. can also provide shredded Mozzarella packed in bags.
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