{{WikiProject Food and drink|cheese=yes|class=|importance=}}
{{WikiProject Food and drink|cheese=yes|class=|importance=}}
{{WikiProject Mexico|class=|importance=}}
The stages in the manufacture of Mozzarella cheese, in a conventional way, are pasteurisation of milk, addition of starters and acidification of milk, coagulation, cutting the curd, cooking, acidification, kneading, stretching or moulding, cooling the curd, salting and packing.
The stages in the manufacture of Mozzarella cheese, in a conventional way, are pasteurisation of milk, addition of starters and acidification of milk, coagulation, cutting the curd, cooking, acidification, kneading, stretching or moulding, cooling the curd, salting and packing.
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This article is within the scope of WikiProject Mexico, a collaborative effort to improve the coverage of Mexico on Wikipedia. If you would like to participate, please visit the project page, where you can join the discussion and see a list of open tasks.MexicoWikipedia:WikiProject MexicoTemplate:WikiProject MexicoMexico
The stages in the manufacture of Mozzarella cheese, in a conventional way, are pasteurisation of milk, addition of starters and acidification of milk, coagulation, cutting the curd, cooking, acidification, kneading, stretching or moulding, cooling the curd, salting and packing.
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