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Mozzarella Cheese
Production of cheese, like many other food preservation processes, allows the nutritional and economic value of a food material, in this case milk, to be preserved in concentrated form , the goal of cheese making is to control the spoiling of milk into cheese. the milk is traditionally from a cow, goat, sheep, or buffalo, although cow’s milk is most commonly used worldwide.
Mozzarella cheese is pulled and kneaded into strands, which contributes to its stretch ability. It melts well and is commonly used on pizza.
Originally called “mozza” from the Italian word mozzarre – to lop off – a reference to the pasta filata “pulled curd” process, mozzarella is classified as a soft, fresh and unripened cheese. mozzarella cheese is made all over the world from buffalo and cows’ milk. Due to its high moisture content, it’s best eaten the day after it’s made, but can be kept in brine for up to a week. There are some low-moisture varieties with have a much longer shelf life, but best reserved for cooking with.
- Made from cow’s, goat’s, sheep’s or water buffalo’s milk
- Type: semi-soft, brined
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Mozzarella Cheese is a popular type of cheese known for its smooth, creamy texture and mild flavor. It is commonly used in pizza, pasta, and salads . Mozzarella cheese is made by heating the milk, adding rennet to coagulate it, then stretching and kneading the curds. The cheese is shaped, brined, and packaged, resulting in a slightly sweet taste and soft, stretchy, and elastic texture.
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