Simple mozzarella cheese-making methods

This invention describes a method for making mozzarella cheese by first treating pasteurized milk with carbon dioxide to make it acidic, before any other cheese-making steps. This process aims to create mozzarella with good melting properties without needing traditional cooking, stretching, or aging. The method specifically uses carbon dioxide to achieve a pH between 5.8 and 6.2 at a temperature between 32°F and 95°F.

Why it matters: Since 2008, precision control systems for pH and temperature have become more integrated and cost-effective in food processing. This could simplify implementing the specific carbon dioxide acidification step for consistent results.

Status: Not in forceListed as no longer active. The specific reason is not in the record we hold.
How hard to build: ModerateCO2 injection system, pH meter, temperature control

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