Cooling Mozzarella: Thermal Precision for Ideal Quality and Texture

Cooling mozzarella is one of the most important steps in the cheese-making process, as it ensures the texture, flavor, and preservation of the product. After stretching and molding, the mozzarella is still hot and needs to be cooled quickly to maintain its structure and prevent the growth of microorganisms.

This process is carried out with chilled water supplied by a chiller, which circulates in the cooling tanks or tunnels. The chiller precisely controls the temperature, allowing the mozzarella to reach the ideal point of firmness and elasticity without losing moisture.

In addition to ensuring quality and food safety, the use of a chiller provides energy efficiency, process stability, and production standardization, essential factors for maintaining excellence on an industrial scale.

In short, the chiller is fundamental in cooling mozzarella, guaranteeing consistency, flavor, and superior quality in each batch produced.