Leon the Milkman
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Mozzarella stretching pH

Published July 31, 2010 | By Leon

The usual pH for stretching mozzarella curd is between 5 and 5.6, for buffalo mozz aim for 4.8 to 4.9(because of buffer efect from higher protein) and for artificially acidified mozz(like with citric acid) aim for 5.6-5.8
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