Pasta Filata

The Pasta Filata segment represents the world's second largest cheese segment. Representative types of these cheeses are: Mozzarella, Pizza cheese, Provolone, Kaskaval.  Heated initially at 45-48 °C, then ripened at 13-17 °C until it becomes acid (pH = 5.0-5.2) and finally plasticised, most of pasta filata cheeses are defected by coliform causing early blowing and Lactobacillus fermentum causing late blowing, and spoiled by mold and yeasts.

NATURAL PROTECTIVE SOLUTIONS
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