Mozzarella Culture
Lactic culture for mozzarella: produces the acid the curd needs to stretch in hot water and the cheese's typical characteristics.
Key Features
- Type: Culture / lactic starter
- Applications: For mozzarella cheese
Details
What it is
A lactic culture dedicated to mozzarella production, for accurate fermentation and the typical characteristics of this cheese. Mozzarella is a pasta filata cheese: the curd is stretched in hot water until it takes on its stringy texture. So the culture's main job here is acid, because the curd only stretches well once it reaches the right acidity.
How it works
- In pizza mozzarella, thermophilic cultures that work at 40–45 °C dominate.
- The curd usually stretches when its pH is about 5.2–5.4. When there isn't enough acid, the curd doesn't stretch properly, so check it before putting it into hot water.
- After shaping, pasta filata cheeses go into brine, usually for about 8 hours. Track the brine's salt level with the brine tester.
Mozzarella or kashkaval
Mozzarella cultures have also been used for kashkaval, since it's also stretched in hot water. If you make both cheeses, we also have kashkaval culture; ask us whether you need both or whether one is enough.
Tell us whether you make fresh or pizza mozzarella and how much milk you process, and we'll send you a quote. Call us at +355 69 202 6314 or write to us via Contact.
Industrial Solutions for Food Packaging and Processing
