Mozzarella
NZMP Mozzarella is a low-moisture, low-salt pasta fillata (a fresh) cheese with a mild, buttery flavour and a smooth, almost plastic body.
It is produced from pasteurised part-skimmed cow's milk with starter cultures, enzymes and salt.
Our Mozzarella has been developed especially for use in the pizza restaurant trade, because it produces long stretchy filaments upon cooking.
Optimum functional and melt characteristics are controlled by exactly the right amount of ageing.
Characteristics of Mozzarella
- Uniform, pale, creamy colour
- Lower salt content
- Optimum melting characteristics
- Excellent stretch and minimal oil-off (oil separation) when baking
- Optimum visual appearance on baking with respect to blister size and colour
- Ideal for shredding
