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Mozzarella is considered a Fresh Cheese. Fresh cheeses are the most basic * uncooked, * unaged * sometimes still contain the whey (the liquid part of milk) * They also characteristically have a soft, cream-like texture and mild taste. Like all cheeses- First, the milk must separate into curds (solid) and whey (liquid). cheesemakers add a starter culture that contains one or more types of bacteria called Streptococcus thermophilus and Lactobacillus helveticus. These bacteria are also known as lactic acid bacteria (LAB) because they turn the milk sugar-lactose, into lactic acid. Once the acidity level in the milk rises, rennet (an enzyme from the stomach of a cow)breaks down a protein in the milk called casein. The cheese hardens and separates into curds (solid) and whey (liquid). The Curds will become the cheese and for selling Mozzarella, it usually sits ina bath of whey.

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16y ago

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