Quesos de "pasta filata": tecnología del queso Mozzarella. I. Características de fabricación

Mozzarella cheese, a pasta filata type cheese, presents two varieties according to its manufacture characteristics, i.e. fresh or traditional and pizza type, the latter with smaller humidity content than the first and with a short ripening time. The stages in the manufacture of Mozzarella cheese, in a conventional way, are pasteurisation of milk, addition of starters and acidification of milk, coagulation, cutting the curd, cooking, acidification, kneading, stretching or moulding, cooling the curd, salting and packing. Oaxaca type cheese, a popular pasta filata type Mexican cheese, undergoes similar manufacture steps and have quite similar aspects than pizza type Mozzarella. So, it seems interesting for the Mexican cheese-makers to know the technology of Mozzarella, specially, having into account that there have been few studies on the Oaxaca type cheese. Finally, in this work, new technologies of pasta filata cheese manufacture, that include the direct acidification, the milk homogenisation and the low fat cheese manufacture, were briefly dared.