L’essentiel pour votre production de fromages à pâte filée est d’obtenir l’élasticité, le fondant, le cloquage et l’exsudation (extraction de matière grasse) requis. Notre équipement est conçu pour limiter l'influence des variables et obtenir ainsi des valeurs de pH étroites du caillé immédiatement avant la cuisson et l'étirement. Notre système entièrement automatisé permet également de déterminer les propriétés fonctionnelles du fromage et de garantir la précision des taux d'humidité.
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.