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PROCESSING OF DIFERENT KINDS SOFT ITALIAN CHEESE - MOZZARELLA

Place: macedonia, Europe
Food consumption patterns: diet, environment, society, economy and health Food consumption patterns: diet, environment, society, economy and health
Total Budget: € 0,00 | Period: From January 2003 To December 2003

Summary

Introducing mozzarella cheese technology in our cheese industry is considered to have great production potential. Mainly this is interesting for the pizza restaurants who can replace kachkaval (traditional type of cheese) with mozzarella, which production is much cheaper.

Partnership

Faculty of Agriculture, Skopje - Macedonia

Lead applicant

Federation of farmers in Macedonia - Macedonia

Initiative partner

Federation of Farmers of Republic of Macedonia is a voluntary, non-partisan, non-governmental civic association which unites the work of all farmers who are members of farmers' associations in the country to exercise their rights and interests in a modern and democratic way.

Bimilk company - Macedonia

Initiative partner

Introducing mozzarella cheese technology in our cheese industry is considered to have great production potential. Mainly this is interesting for the pizza restaurants who can replace kachkaval (traditional type of cheese) with mozzarella, which production is much cheaper.

Main inovation is introduction of new type of cheese on the local market. The producers will have techonolgical and financial benefits since mozzarella is produced withouth ripening and the technology is providing high yield. 

Mozzarella is very famous Italian cheese, which general used is for pizza preparing. It is fresh cheese mostly producing without ripening and the yield of cheese is very high. Introducing mozzarella cheese technology in our cheese industry will be very popular. On that way pizza restaurants can replace kachkavl with mozzarella, which producing is much cheaper.Mozzarella is sold in a variety of shapes-small balls, plump spheres or braids. The following characteristics are good indications of freshness: the consistency should be elastic, the surface tight, smooth, and humid, neither too dry nor too wet. There should be no yellowish marks or spots, and, when pressed with a finger, the texture should be neither soft nor rubbery.

The main result is production of mozzarella as a new product on the local market with local origin.
Tested production technologies for the local cheese producers and provided guidelines for best production practices. 

Beneficiaries are the pizza restaurants since they can use mozzarella instead of kashkaval cheese as a cheaper substitute with similar quality.
Other improtant beneficiaries are the cheese producers -with the different production technologies that are tested in the frame of this project they will have concrete and quality information about the production of mozzarella.

The project leader was prof. Sonja Srbinovska, PhD from the department of milk processing from the Faculty of Agricultural Sciences and Food in Skopje. 

In this initiative there were involved a lot of experts from milk department of FASF, experts from IBM, farmers, and  milk producers. 

There were no major obstacles during the planning and implementation of anticipated activities. 

For manufactures of pizza, the cheese topping is a very important ingredient and tool used to determine the flavor, textural properties and visual effect of the finished pizza. There for the cheese makers must understand how to control and provide a product that will give the correct performance.

The results of this experience will be used as material for prepairing of this type os chesse.The important characteristics are:
Meltability,Stretchability ,Browningy ,Oiling off and Chewiness / elasticity, mouth feel. 

With implementation of achieved experience of the initiative it will be a good experience for all cheese producers of this kind of cheese.  With using and monitoring methodology for the preparation of this type of cheese will increase the productivity and quality of this cheese.