Note;
as regards the pasteurization of mozzarella and cold treatment, and the type of milk to be used, you must keep in mind that;
1 cold treatment is used to stop the bacterial load, not to pasteurize the milk.
2 pasteurization takes place during the spinning phase.
3 the type of milk to be used to make the mozzarella must be absolutely raw, otherwise the proteins are broken and the spinning does not take place.
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