Mozzarella Cheese
Introduction
Mozzarella Cheese is an unripened, soft and white cheese whose melting and stretching properties are highly suitable for Pizza making. Although the demand for Mozzarella cheese in India is on the increase due to the proliferation of Pizza parlours and expansion of fast food chains, there are no organized dairies engaged in its manufacture. The increasing demand has generated a need for process and product standardization.
At present the main constraint in the commercial exploitation appears to be the paucity of full understanding of the technical aspects in the manufacture of the product. A process has been standardized to manufacture Mozzarella Cheese of uniform composition. The total time required to manufacture Mozzarella Cheese is shortened by using direct acid method. A method has also been developed to manufacture Mozzarella cheese from buffalo milk mixed with goat milk.
Advantages
1.Direct acid method is simple as it eliminates the cumbersome steps of starter maintenance, risk of starter failure due to phage attack and high expenses involved.
2.Buffalo milk could be satisfactory utilized for manufacture of good quality Mozzarella Cheese
3.Mixed milk supplies can be conveniently converted into Mozzarella Cheese.
4.Amenable to mechanization
Brief Description of The Process
- Standardization and pasteurization of milk
- Cidification of milk at low temperature
- Renneting, cutting and cooling of curd
- Stretching, moulding and brining of cheese
Applications
- It can be consumed as such
- In the preparation of Pizza
- Manufacture of processed cheese, etc.
- In salads
Plant Parameters
| Capacity | 500Kg/day |
| No. of shifts / day | 2 |
| Working days/Year | 300 |
| Covered Area, m2 | 400 |
Manpower
| Managerial | 2 |
| Skilled | 2 |
| Unskilled | 8 |
Raw Material ( Tonne per Tonne of Product)
| Milk | 1000 kg |
| Acid | 100 kg |
| Rennet | 150 kg |
| Salt | 1.5 kg/T |
| Utilities | |
| Power | Compressed air |
| Water | refrigeration |
| Steam | Fuel oil |
Plant & Machinery
| Milk processing unit | Cheese unit |
| Chilling unit | Boiler |
| Packaging m/c |
Specification
- Fat 22%, Moisture 50%, Fat 18%,
- NRDC offers other products like khoa powder, kulfi mix powdr Rasogolla powder, kheer mix etc.
- Existing Dairy Product manufacturers will benefit substantially in investments.
For further information please contact :
National Research Development Corporation
( A Government of India Enterprise )
20-22, Zamroodhpur Community Center
Kailash Colony Extension
New Delhi 110 048. India
Ph: +91-11-26419904, 26417821, 26480767, 26432627
Fax: 011-26231877, 26460506, 26478010
Website: www.nrdcindia.com
