Pasta filata cheese production - all you need to know
The key to your pasta filata cheese production is getting the functionality right with regard to cheese stretchiness, meltability, blistering, and oiling off (fat extraction). Our cheese processing equipment is designed to limit the influences of variables and thereby achieve the necessary narrow pH band in the curd mass immediately prior to cooking and stretching. And our fully automated system also helps determine the functional properties of the pasta filata cheese, and ensures accurate moisture levels.
Explore equipment for mozzarella and string cheese
Curd making This is the process whereby enzymes are added to milk, separating it into curds and whey.
When making cheddar or pasta filata, the whey is removed from the curd using a whey screen and a draining belt.
Dry-salting Cheese is salted for two primary reasons. The first reason for salting cheese is to slow down or stop the bacteria process. The second reason for salting cheese is for the cheese flavor.
The moulding stage has two purposes. First, to transform the molten Mozzarella / pizza cheese curd into blocks in the desired shape, typically a 2.5 kg block (Europe) or a 20 lb. (US). Second, to cool the block and produce a firm outer layer that is stable for brining and/or packaging.
To achieve the proper fibrous structure found in pasta filata "plastic curd", the curd must undergo plasticizing and kneading treatment while being heated in a cooker stretcher.
Brining is done by submerging the cheese in a concentrated salt brine where it absorbs salt from the brine.
