Mozzarella (starter)-Record sheet and Flow diagram

Date: …………………………………………………

Kg milk Fat % Protein % SNF % pH

Heat treatment: Flow / Batch Pasteurisation

Standardisation: Yes / No (required fat………………..%)

ADDITIVES: NORMAL ADDITION:

Starter: ………… g Type: ………………………………… see instructions
………… g Type: …………………………………
………… g Type: …………………………………
Calciumchloride: ………… ml 20 ml / 100 L
Rennet: ………… ml 20 ml / 100 L

Time Temperature Vat content pH

Start pasteurisation ºC L X X X
End pasteurisation ºC
X X X X X X
Pre-ripening starter ºC
X X X
Renneting ºC
X X X X X X
Start cutting X X X X X X
Cooking ºC
X X X
Stirring ºC
X X X
Draining whey ºC Kg

Cheddaring ºC
X X X
Cutting & Salting ºC Kg

Stretching ºC Kg

Moulding ºC Kg

Cooling ºC
X X X
Packing/storing Kg X X X

Cheesemaker: ……………………………………… Total time working the curd: ………………

Notes: …………………………………………………………………………………………………

Mozzarella (rennet) record sheet and flow diagram.docx

 Mozzarella (starter)-Record sheet and Flow diagram

Heat treatment - Pasteurise the milk

Batch pasteurisation 68 ºC, holding time 30 minutes or
Flow pasteurisation 72 ºC, holding time 15 seconds
- Standardise: Protein %+ 0.5% = required % fat in cheese milk
Additives - Cool pasteurised milk till 36 ºC
- Starter culture: quantity depends on choice of culture(s)
E.g. CSK = K414 1-2% (1-2 units / 10 L)
Or : DSM LL50=2U/1000 L + DSM TS10=1U/1000 L

- Calciumchloride: 20 ml/100 L
Pre- - 30 minutes
ripening
Coagulation - Renneting - Rennet: 20 ml/100 L (strength 15.000 MCU)
- Resting/coagulation for 30 minutes
Cutting - Check on coagulation through lifting up the curd
- Start cutting slowly, gradually increase speed
- Cut into 10 mm cubes
- Cut and continue stirring gently for 30 minutes
Cooking - Slowly heat curd/whey in 30 minutes to 40 - 42 ºC
- Use heater and 64 L of water in jacket wall
Stirring - Gently stir for 30 - 50 minutes, until pH 6.1
Cheddaring - pH 6.1: drain the whey , allow the curd to fuse
- Maintain temperature at 40 - 42 ºC
- Monitor pH until it has dropped till 5.2
Cutting & Salting - pH 5.2: Cut curd into finger-sized pieces
- Dry salt with kitchen salt 4.6 % (wt/wt)
- Let the curd ripen for 20 minutes
Stretching - Add hot water 78 ºC to the curd 1.4L/kg curd
- Stretch curd in 10 -15 minutes
- Temperature inside curd should be 57 - 58 ºC
Cooling - Pack the hot curd in a mould and cool the cheese during 30
minutes in cold water or cold brine water (100 g NaCl/L,
2 g CaCl/L, pH to 5.1)
Packing & storage - Drip dry for 10 minutes at room temperature and vacuum wrap
in bags/foil with low O2 permeability
- Store at 4 °C

Mozzarella (rennet) record sheet and flow diagram.docx