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Production lines for pasta filata cheese (Mozzarella, Kashkavall and similar)

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There are many sorts of mozzarella available for the immediate consumption on the market. Moisture content of mozzarella, varying from 52% to 60%, affects the shelf-life of the product.

Since the first installed manual production line*, more sophisticated and mechanized lines have been set-up and presently Sordi supplies complete mechanized and automated lines, from milk pre-treatment to the final cooling/hardening of the products.

Presently there are two main production technologies for the production of "pasta filata" (stretched curd) cheeses, which differ in the method of reaching the suitable pH for curd stretching, i.e. chemical acidification and microbic acidification (mixed chemical/microbic acidification being a third option). A standard installation includes the necessary equipment for the following operations:

  • Pasteurizing

  • Chemical or microbic acidification

  • Coagulation, cutting, stirring

  • Drainage

  • Curd setting or ripening

  • Stretching and salting

  • Moulding

  • Cooling/hardening (salting)

 

* The first continuous cooker/stretcher was developed and installed by Sordi in 1965.

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