Describes the science of cheese making, from chemistry to biology, in a lively way that is readable for both the food scientist and the artisanal hobbyist.Originally, pieces of the curd were broken off by hand (mozzare is Italian for acut offa and scamozzare means ato beheada) ... These fresh Mozzarella cheeses are usually consumed within a week or two. ... Mozzarella must be held that long if it is to be shredded, for otherwise the wet shreds will stick to the equipment and each other. ... Much of the Mozzarella manufactured is low moisture (45a52 percent moisture) and part skim (30a45 percent fat in dried cheese) because this type doesanbsp;...
|Title||:||The Science of Cheese|
|Author||:||Michael H. Tunick, Michael Tunick|
|Publisher||:||Oxford University Press - 2014-04|