Special issues of «Mozarella» type cheeses manufacturing

Possibility to produce «Mozzarella» type cheeses with cheddaring and thermomechanical treatment of cheese curds of the mizarellan type has been considered. Recommendation are given how to apply starters and enzymes for this type of cheese Direct vat set starters, used for the production of cheeses with cheddaring of cheese curd are described. In order to increase the yield of the nal product and the quality of the cheese it is recommended to apply highly speci c enzymes of chymosin and ferment of phospholipase A1, the combination of which leads to an increase in yield by 4%. Recommendations for key moments of «Mozzarella» cheese technology, including cheddaring,are given. Dynamics of the active acidity and parameters of thermo-mechanical processes of cheese curd treatment is described.

«Mozzarella», «Pasta Filata», starter, enzyme, yield increase, cheddaring