パスタフィラータチーズの製造における鍵は、チーズの伸びやすさ、溶けやすさ、膨張性とオイルカット(脂肪抽出)を実現するために適正な機能を揃えることです。 テトラパックの機器は、変化する要素の影響を抑制するように設計されているため、調理工程や伸縮工程直前のカードで必要とされる狭い範囲の pH 値を達成できます。 また、テトラパックの完全に自動化されたシステムは、チーズの機能的特徴を決定し、正確な水分含有レベルを実現するうえで役立ちます。
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.