Buffalo Mozzarella - hard texture

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   For some reason I cannot respond to your post where you discuss your milk composition. 

Sorry for delay in responding. Firstly are you sure the values for fat and protein are correct? The protein figure seems high. If so, calculate your C:F ratio. 

Assuming that casein constitutes around 80% of milk protein this would give an approximate casein concentration of 4% and a C:F ratio of 0.47. Note my doubts about your protein concentration! 

So you do not have too much protein! You do not have enough! I will leave Prof Zeppa to comment in more detail. 

NOTE! Losses of fat into whey and moulding water decrease as the C:F ratio in milk increases. 

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marvin Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote marvin Thanks(0) Quote Reply Topic: Buffalo Mozzarella - hard texture Posted: 20 Mar 2010 at 4:00pm
	For some reason I cannot respond to your post where you discuss your milk composition. Sorry for delay in responding. Firstly are you sure the values for fat and protein are correct? The protein figure seems high. If so, calculate your C:F ratio. Assuming that casein constitutes around 80% of milk protein this would give an approximate casein concentration of 4% and a C:F ratio of 0.47. Note my doubts about your protein concentration! So you do not have too much protein! You do not have enough! I will leave Prof Zeppa to comment in more detail. NOTE! Losses of fat into whey and moulding water decrease as the C:F ratio in milk increases.

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michael Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote michael Thanks(0) Quote Reply Posted: 20 Mar 2010 at 3:59pm
	Sorry for delay in responding. Please see my comments concerning your milk composition.

Peterm Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote Peterm Thanks(0) Quote Reply Posted: 20 Mar 2010 at 3:58pm
	Anyone know how I can improve on the texture/smoothness of mozzarella made by hand? Currently it's too hard and I think I'm losing too much fat in the hot water. Thanks.