Standardized of Milk is the Importance Factor to Economization Produced Cheese Mozzarella from Cow’s Milk

Milk used for cheese making is normally standardized and heat treated. In some case, milk is homogenized. Milk has great economic importance, particularly its cheese processing. Therefore, we made and experiments with cow's milk not standardized and standardized to make and comparison of economic parameters. Standardization of milk (3.2% fat) is one of the main factors of the economic aspect.This paper deals with: Comparison of standardized milk used for the manufacture of mozzarella cheese with milk without standardized (4.1%) by comparing the results obtained, after research and analyses of physical-chemical peculiar feature of milk. We have followed the processes from drying of cheese until preparing it for market, physical-chemical peculiar feature. We carried out three experiments for each milk-kind. For every experiment, we took three patterns and analyzed. Production of this sort of cheese, the application of producing technology and the supply of Kosova’s trade market with mozzarella cheese produced from cow’s milk is the objective of this presentation work research