A process for the manufacture of pasta filata cheese wherein instead of brining after the stretching step, the curd is dry salted subsequent to or simultaneous with the milling step, rested for a period of at least 5 minutes, and mechanically stretched in hot water for a period of from 4.5...
Presalting the curd with 2% added salt before stretching, combined with stretching in water containing 4.5% salt, reduced the coliform count in the cheese by 1.41 log and had a major impact on reducing early gas formation. Averaged across all treatments in the present study, the reduction in ...