What You Need to Know
Involves acidification of milk (pH 5.2-5.5) via bacterial cultures, followed by thermal denaturation of casein proteins (60-85°C) and mechanical alignment of protein micelles through stretching.
Creates cheeses with superior meltability and stringiness ideal for pizza, caprese salads, and baked dishes.
Key Parameters
Temperature
75°C
60°C - 85°C
Time
10-15 minutes
5 minutes - 30 minutes
Equipment
pH meterThermostatic water bathCurd harpPlastic molds
Steps
- 1.
Mozzarella di Bufala (Campania): Creates signature 'pearl tear' texture when sliced
- 2.
Provolone Piccante (Lombardy): Allows for extended aging while maintaining sliceability
The Science
Primary Reaction
Casein micelle realignment