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Cheese from Italy
Whole 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.
| Whole 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; each new starter is seeded with at least 4 % of the previous one[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: 0.2 min
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
Whole 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 0.2 min. The longest step, pasteurise the milk, takes at least 0.2 min (Commission Regulation (EC) No 2527/98 of 25 N…) and runs at at least 71.7 °C (Commission Regulation (EC) No 2527/98 of 25 N…). Streptococcus thermophilus does most of the fermenting.
| Main step | at least 0.2 minSet[mozz-tsg] | Pasteurise the milk |
|---|---|---|
| Temperature | at least 71.7 °CSet[mozz-tsg] | Pasteurise the milk |
| Acidity | pH 5.1–5.6Set[mozz-tsg] | Firm in cold water and pack in liquid |
Puglia's tradition sheet for "mozzarella or fior di latte" names raw cow milk. The TSG version must use a natural milk starter grown at the dairy from local raw milk, which is a mix of undefined Streptococcus thermophilus strains. Mozzarella di Bufala Campana is made from buffalo milk.
The TSG fixes the milk as pasteurised at no less than 71.7 °C for 15 s or an equivalent treatment. The raw milk for the natural starter is first heated to at least 63 °C for at least 15 min, and the ready starter must test negative for phosphatase. The finished cheese is kept at 0–4 °C, has a paste pH of 5.1–5.6 and carries a use-by date on the label.
Every number is labelled with how it is known. How this atlas is made
The traditional Mozzarella specification was first published in the Official Journal on 24 August 1996. Several objections followed and the member states could not agree, so the Commission decided and registered the name as a traditional speciality guaranteed on 25 November 1998 (Regulation 2527/98), replacing the 1996 summary. The registration does not stop others using the name under a different specification, but they may not use the EU logo or mention on the label. The specification calls the product an established technique for fresh pasta filata and part of the historic heritage of the Italian dairy industry.
