The factors importance to economization produced cheese mozzarella from cow’s milk

SUMMARY: Milk used for cheese making is normally standardized and heat treated. In some case, milk is homogenized. An acid – producing starter culture is then added. The standardization of milk has become necessary to ensure that the milk obtained from several producers or dairies is of a “standard” composition and condition throughout the year. This is critical in cheese making because the legal standards of various cheeses specify certain fat-to-protein rations. Though there are numerous cheese varieties, the manufacturing processes of most of them share several common steps. Variations at one or more steps during manufacture produce cheese of different textures and flavors. This study is done to research the examinations for production of mozzarella cheese, after research and analyses of physical-chemical peculiar feature of milk. We have followed the processes from drying of cheese until preparing it for market, physical-chemical peculiar feature. We carried out three experiments for each milk-kind. For every experiment, we took three patterns and analyzed. Production of this sort of cheese, the application of producing technology and the supply of Kosova’s trade market with mozzarella cheese produced from cow’s milk is the objective of this presentation work research. KEYWORDS: Cow, milk, coagulum, cheese, whey, mozzarella