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Can you add emulsifying salts when making mozzarella?
My cheese is too mushyWhy did my mozzarella turn out like ricotta?How to store homemade fresh Mozzarella CheeseHow are mozzarella cheese sticks (string cheese) formed?How to make mozzarella with rennet?How to make mozzarella from curd?I failed to make yogurt, what have I made?Ingredient to counter ammonia aroma/tasteHow much of powdered rennet should I use when making mozzarella out of 2 liters of unpasteurized milk?Mozzarella problems
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Pretty much what the title says, I want to improve the stability of melted mozzarella for a dish I want to make. Haven't made mozzarella before, but if I make it at home, is there a stage I could add sodium citrate (or sodium phosphate) like is done to make American cheese gooey like it is?
cheese cheese-making mozzarella
asked Sep 26 '16 at 12:57
user74091user74091
484
add a comment |
Pretty much what the title says, I want to improve the stability of melted mozzarella for a dish I want to make. Haven't made mozzarella before, but if I make it at home, is there a stage I could add sodium citrate (or sodium phosphate) like is done to make American cheese gooey like it is?
cheese cheese-making mozzarella
asked Sep 26 '16 at 12:57
user74091user74091
484
add a comment |
Pretty much what the title says, I want to improve the stability of melted mozzarella for a dish I want to make. Haven't made mozzarella before, but if I make it at home, is there a stage I could add sodium citrate (or sodium phosphate) like is done to make American cheese gooey like it is?
cheese cheese-making mozzarella
asked Sep 26 '16 at 12:57
user74091user74091
484
Pretty much what the title says, I want to improve the stability of melted mozzarella for a dish I want to make. Haven't made mozzarella before, but if I make it at home, is there a stage I could add sodium citrate (or sodium phosphate) like is done to make American cheese gooey like it is?
cheese cheese-making mozzarella
cheese cheese-making mozzarella
asked Sep 26 '16 at 12:57
user74091user74091
484
asked Sep 26 '16 at 12:57
user74091user74091
484
asked Sep 26 '16 at 12:57
user74091user74091
484
asked Sep 26 '16 at 12:57
user74091user74091
484
asked Sep 26 '16 at 12:57
user74091user74091
484
484
add a comment |
add a comment |
1 Answer
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Well as such you can't add emulsifying salt in the preparation of natural mozzarella cheese. If you want to prepare processed mozzarella cheese then you can add emulsifying salts for better improvement of emulsification properties and protein solubilization, it helps in reducing free fat leakage. the stability of melted mozzarella cheese depends upon many factors associated with manufacturing steps i.e. cooking temperature, scalding time, the acidity of whey drainage etc... so you have to take care about each and every aspect of manufacturing step to make it more stable in their melted form.
answered 7 mins ago
Akash PatelAkash Patel
1
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Well as such you can't add emulsifying salt in the preparation of natural mozzarella cheese. If you want to prepare processed mozzarella cheese then you can add emulsifying salts for better improvement of emulsification properties and protein solubilization, it helps in reducing free fat leakage. the stability of melted mozzarella cheese depends upon many factors associated with manufacturing steps i.e. cooking temperature, scalding time, the acidity of whey drainage etc... so you have to take care about each and every aspect of manufacturing step to make it more stable in their melted form.
answered 7 mins ago
Akash PatelAkash Patel
1
New contributor
Akash Patel is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
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Well as such you can't add emulsifying salt in the preparation of natural mozzarella cheese. If you want to prepare processed mozzarella cheese then you can add emulsifying salts for better improvement of emulsification properties and protein solubilization, it helps in reducing free fat leakage. the stability of melted mozzarella cheese depends upon many factors associated with manufacturing steps i.e. cooking temperature, scalding time, the acidity of whey drainage etc... so you have to take care about each and every aspect of manufacturing step to make it more stable in their melted form.
answered 7 mins ago
Akash PatelAkash Patel
1
New contributor
Akash Patel is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
Well as such you can't add emulsifying salt in the preparation of natural mozzarella cheese. If you want to prepare processed mozzarella cheese then you can add emulsifying salts for better improvement of emulsification properties and protein solubilization, it helps in reducing free fat leakage. the stability of melted mozzarella cheese depends upon many factors associated with manufacturing steps i.e. cooking temperature, scalding time, the acidity of whey drainage etc... so you have to take care about each and every aspect of manufacturing step to make it more stable in their melted form.
answered 7 mins ago
Akash PatelAkash Patel
1
New contributor
Akash Patel is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
Well as such you can't add emulsifying salt in the preparation of natural mozzarella cheese. If you want to prepare processed mozzarella cheese then you can add emulsifying salts for better improvement of emulsification properties and protein solubilization, it helps in reducing free fat leakage. the stability of melted mozzarella cheese depends upon many factors associated with manufacturing steps i.e. cooking temperature, scalding time, the acidity of whey drainage etc... so you have to take care about each and every aspect of manufacturing step to make it more stable in their melted form.
answered 7 mins ago
Akash PatelAkash Patel
1
New contributor
Akash Patel is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
answered 7 mins ago
Akash PatelAkash Patel
1
New contributor
Akash Patel is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
answered 7 mins ago
Akash PatelAkash Patel
1
answered 7 mins ago
Akash PatelAkash Patel
1
1
New contributor
Akash Patel is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
New contributor
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