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Buffalo Mozzarella - hard texture

Printed From: Dairy Science and Food Technology
Category: Cheese quality
Forum Name: Cheese quality
Forum Description: Topics retaing to the quality of cheese
URL: https://www.dairyscience.info/forum/forum_posts.asp?TID=113
Printed Date: 26 Jan 2021 at 3:13am
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Topic: Buffalo Mozzarella - hard texture
Posted By: Guests
Subject: Buffalo Mozzarella - hard texture
Date 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.




Replies:
Posted By: Guests
Date Posted: 20 Mar 2010 at 3:59pm
Sorry for delay in responding. Please see my comments concerning your milk composition.


Posted By: Guests
Date 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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