Mozzarella Cheese is an unripened, soft and white cheese whose melting and stretching properties are highly suitable for Pizza making.  Although the demand for Mozzarella cheese in India is on the increase due to the proliferation of Pizza parlours and expansion of fast food chains, there are no  organized dairies engaged in its manufacture.  The increasing demand has generated a need for process and product standardization.

At present the  main constraint in the commercial exploitation appears to be the paucity of full understanding of the technical aspects in the manufacture of the product. A process  has been standardized to manufacture Mozzarella Cheese of uniform composition.  The total time required to manufacture Mozzarella Cheese is shortened by using direct acid method.  A method has also been developed to manufacture Mozzarella cheese from buffalo milk  mixed with goat milk.

ADVANTAGES

1.Direct acid method  is simple as it  eliminates the cumbersome steps of starter maintenance, risk of starter failure due to phage attack and  high expenses involved.

2.Buffalo milk could be satisfactory utilized for manufacture of good quality Mozzarella Cheese

3.Mixed milk supplies can be conveniently converted into Mozzarella Cheese.

4.Amenable to mechanization

BRIEF DESCRIPTION OF THE PROCESS

• Standardization and pasteurization of milk

• Cidification of milk at low temperature

• Renneting, cutting and cooling of curd

• Stretching, moulding and brining of cheese

APPLICATIONS

• It  can  be consumed as such

• In the preparation of Pizza

• Manufacture of processed cheese, etc.

• In  salads

SPECIFICATIONS 

Fat  22%,  Moisture 50%,  Fat 18%,

 NRDC offers other products like    khoa powder, kulfi mix   powdr Rasogolla  powder,   kheer    mix etc.  

Existing Dairy Product manufacturers will benefit substantially in investments.