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According to CODEX STAN 262-2006, mozzarella is an unripened cheese. Its texture is composed of long parallel proteic fibers and no curd grains. It is a smooth product whose conditions of conservation inhibit the creation of a crust.
The first step of mozzarella manufacturing requires that milk should be pasteurised. Mozzarella is a fresh cheese, consumed without ripening. Milk must be pasteurised to ensure safety.
Mozzarella manufacturing generally happens with the “pasta filata” process:
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Browning (when heated)
Adds viscosity (when melted)