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Article: No-brine mozzarella cheese. (Cheese Challenges: Preparing for the 21st Century)
- Article from:
- Dairy Foods
- Article date:
- March 1, 1995
CopyrightCOPYRIGHT 1995 BNP Media. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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New process produces more consistent product, eliminates concerns about brine treatment and disposal
A new process for making mozzarella cheese adds salt directly to the stirred curd, rather than the traditional method, in which blocks of cheese are salted by immersion in brine solution. Research for the process, sponsored by Dairy Management Inc., Elk Grove Village, Ill., was developed at the Northeast Dairy Foods Research Center by Drs. David Barbano, Joseph Yun and Paul Kindstedt.
As part of a seminar at Cornell University in January, the process was demonstrated in a pilot size cheese vat using 400 lb of milk per batch. The first steps of the process are ...