Curd production from Cow’s milk to produced mozzarella cheese with Traditional method

Abstract

Undoubtedly, the quality of fresh milk in the production of cheese plays an important role in the quality of cheese. In this context, the quality of milk coagulum production for the production of cow's mozzarella cheese plays an important role in the quality of cheese.

Curd quality production, is of special importance to produce a cheese with the proper quality. In order to discover the importance of economic production Curd from fresh cow’s milk without standardized with 4.10 % fat, in Dairy "Bylmeti" in Fushë Kosovë. Physical and chemical analyzed milk and cheese according to international standard methods. Analyzes are made for setting the exact percentage of fat in the dough Curd acquired from unstandardized milk and is made calculative profit calculation of the percentage of fat in the dough Curd. We made three experiments with 500 l of milk from each production of curds. We get from three samples for analysis physical and chemical properties. We have taken 48 samples of milk and 48 samples of curds, where we analyzed the physical and chemical properties of all 96 samples.