Soft and figure shaped cheese Pasta filata
A typical stage of the manufacturing of pasta filata is the process of cooking which is thermo mechanical processing of the curd. The curd is then stretched to produce a stringy structure. The cheddared curd is heated until it reaches dough like consistency. It is placed into moulds and block moulds where it is shaped and weighed following cooling. Figure shaped cheese is manufactured from extruded fibres with diameters from 4mm to 16 mm which are plaited into different figures.
Classification:
- Soft / Моzzarella, Каzachok, Venice, Мikie etc./;
- Figure shaped / Chechil, Plitka, Spaghetti, Tzarevitza etc./;
- Piquant (strong, spicy) / Rulo and others with different herbs and fillings/.
The main characteristics depend on the on the type of cheese and the region where it is manufactured.
- Colour from white, pale yellow to amber yellow;
- Dry mater fat content from 40% to 50%;
- Water content(moisture) from 40% to 50%, mozzarella up to 60%;
- Salt content 1,5% to 2,5%, mozzarella 1±0,2%.
– Yield from 9,5% to 11% depending on the casein and fat content of the raw material and the water content in the finished product.
The concept adopted by DONIDO® in constructing the DONICHEESE® lines for block pasta filata / pizza cheese, etc./ is moulding of the block in moulds and brining in water during cooking. The end result is a perfectly moulded product with relatively accurate weight (in grams) and without the use of brining baths.
During the manufacturing of figure shaped cheese and mozzarella the brining is carried out after the moulding of the product. This is necessary to facilitate the moulding process and to achieve the specific texture. The choice is yours!