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Cheese from Italy
Whole cow milk is pasteurised, seeded with a natural milk starter of heat-loving streptococci and set with bovine rennet at 35–39 °C. The curd is drained and left to sour to pH 5.0–5.4, then stretched in hot water until it reaches 58–65 °C. It is moulded while hot, firmed in cold water and sold fresh in liquid. Made in 7 steps over 3 days. The longest step, grow the natural milk starter, takes up to 3 days (Commission Regulation (EC) No 2527/98 of 25 N…) and runs at 42–50 °C (Commission Regulation (EC) No 2527/98 of 25 N…). Streptococcus thermophilus does most of the fermenting.
| Main step | up to 3 daysSet[mozz-tsg] | Grow the natural milk starter |
|---|---|---|
| Temperature | 42–50 °CSet[mozz-tsg] | Grow the natural milk starter |
| Acidity | pH 5.1–5.6Set[mozz-tsg] | Firm in cold water and pack in liquid |
| Whole cow milk · Arrives raw; pasteurised at no less than 71.7 °C for 15 s or an equivalent[mozz-tsg] |
| Natural milk starter (lattoinnesto) · Made at the dairy from local raw milk; used within 3 days; at least 4 % of the previous batch seeds the next[mozz-tsg] |
| Liquid bovine rennet · 20–30 % pepsin activity[mozz-tsg] |
| Hot water · For stretching; sometimes salted[mozz-tsg] |
| Cold water or brine · To firm the cheese; also the liquid it is sold in[mozz-tsg][codex-mozz] |
| Starter: natural milk starter (lattoinnesto) of undefined Streptococcus thermophilus strains, grown at the dairy from local raw milk |
Total time across the recorded steps: 3 days
What changes: Heated raw milk is held warm until its own heat-loving streptococci sour it into a starter
Output: natural milk starter.
Microbes at work in this step
heat treatment leaves the heat-resistant streptococci of the raw milk, which then multiply
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Fior di latte is cow-milk mozzarella. The TSG version must use a natural milk starter grown at the dairy from local raw milk, which is made mainly of Streptococcus thermophilus. Mozzarella di Bufala Campana is made from buffalo milk.
Every number is labelled with how it is known. How this atlas is made
