Our curd is obtained by curdling
Italian pasteurized milk with milk-ferments, then stopping its
maturation, that is then delayed.
This is a "live product", because there are milk-ferments.
When it is transformed, it has not a production fall, but depending
on the time of year it produces a production increase of between
10% and 20% ; that is from 100 Kg of curd we can obtain between
110 and 120 Kg of mozzarella.
This data is variable, but it influences the business productivity
very much.
The making of the curd is not a mechanical operation.Being a
"live" product, it's necessary to verify it has the
correct maturity through spinning tests, so we can effect the
right production phases.
The production return influences both the right maturity and
the spinning technique, for this reason at the beginning it's
necessary to have the assistance of the Italian staff, skilled
in the knowledge that is indispensable for staff training.
The correct use of our curd, obtains a product of a high artisan
quality, different from that product that is today on the
market for the following reasons:
1. The curd is produced with fresh Italian pasteurized milk.
2. The freshness of the product, because we make it on site
To realise the method completely, we must do in the following
way:
1. To make use of our staff for the carrying out and development of the project
