The object of the present invention is a mozzarella cheese obtained from a mixture of raw materials consisting of milk, rennet, salt and optionally lactic bacteria and having a high residual moisture content. Said mozzarella cheese can be obtained by means of a production method comprising a cooling
The object of the present invention is a mozzarella cheese obtained from a mixture of raw materials consisting of milk, rennet, salt and optionally lactic bacteria and having a high residual moisture content. Said mozzarella cheese can be obtained by means of a production method comprising a cooling step in air for cooling a sheet of mozzarella cheese.
대표청구항▼
1. A mozzarella cheese obtained from a mixture of raw materials consisting of milk, rennet, salt and optionally lactic bacteria, wherein said mozzarella cheese has a residual water content of 55-60% by weight and comprises an amount of furosine of less than 12 mg per 100 g of a protein substance. 2.
1. A mozzarella cheese obtained from a mixture of raw materials consisting of milk, rennet, salt and optionally lactic bacteria, wherein said mozzarella cheese has a residual water content of 55-60% by weight and comprises an amount of furosine of less than 12 mg per 100 g of a protein substance. 2. The mozzarella cheese according to claim 1, wherein the milk is selected from among cow's milk, buffalo milk, goat's milk, sheep's milk and mixtures thereof, buffalo milk and mixtures thereof. 3. The mozzarella cheese according to claim 1, wherein the lactic bacteria belong to at least one genus selected from among Lactobacillus, Lactococcus, Leuconostoc, Streptococcus and Pediococcus. 4. The mozzarella cheese according to claim 1, wherein the moisture content measured in different points of a cylinder of mozzarella having a diameter of 75-110 mm and a height greater than or equal to 10 mm is uniform. 5. The mozzarella cheese according to claim 1, obtained by means of a method comprising the steps of: (a) preparing a curd obtained from a mixture of raw materials consisting of milk, rennet, salt and optionally lactic bacteria;(b) breaking up, kneading and stretching the curd at a temperature higher than or equal to 80° C., thereby obtaining a pasta filata;(c) extruding the pasta filata, thereby obtaining a sheet of mozzarella cheese of a thickness equal to or greater than 3 mm;(d) cooling the sheet of mozzarella cheese in an air-cooling tunnel;(e) cutting or shaping the sheet of mozzarella cheese. 6. The mozzarella cheese according to claim 5, obtained by a method in which the sheet of mozzarella cheese in step (c) has a water content of 55-60% by weight. 7. The mozzarella cheese according to claim 5, obtained by a method in which step (c) comprises the substeps of: (c1) extruding the pasta filata, thereby obtaining a sheet of mozzarella cheese having a first thickness greater than or equal to 13 mm, preferably of 13-75 mm;(c2) reducing said first thickness to values of 3 to 6 mm by compression. 8. The mozzarella cheese according to claim 5, obtained by means of a method in which step (d) comprises the substeps of: (d1) arranging a cooling tunnel comprising at least one feed belt, which is optionally perforated;(d2) positioning the sheet of mozzarella cheese on the at least one feed belt;(d3) having the sheet of mozzarella cheese travel inside the cooling tunnel, cooling the sheet by natural or forced air convection. 9. The mozzarella cheese according to claim 5, obtained by means of a method in which step (e) comprises cutting the sheet of mozzarella cheese with cutting blades, preferably with rotating blades, or punching the sheet of mozzarella cheese with a shaped cutter so as to obtain pieces of mozzarella cheese that are counter-shaped with respect to the perimeter of the shaped cutter. 10. The mozzarella cheese according to claim 1, wherein the mozzarella cheese has the shape of a parallelepiped, in which the length of the longest edges is of 3-75 mm and the length of the remaining edges is of 3-6 mm. 11. The mozzarella cheese according to claim 2, wherein the milk is cow's milk. 12. The mozzarella cheese according to claim 3, wherein the lactic bacteria belong to at least one genus selected from among Lactobacillus and Streptococcus. 13. The mozzarella cheese according to claim 5, wherein the sheet of mozzarella cheese has a thickness of 3-75 mm; 14. The mozzarella cheese according to claim 7, wherein the sheet of mozzarella cheese has a first thickness of 13-75 mm. 15. The mozzarella cheese according claim 9, wherein the cutting blades are rotating blades.
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