MAURO FERMARIELLO / SCIENCE PHOTO LIBRARY MAURO FERMARIELLO / SCIENCE PHOTO LIBRARY
Organic mozzarella production. Workers (at right) kneading mozzarella to achieve a smooth and delicate consistency. Below them is the whey, the liquid remaining after the milk has been curdled and strained. The production of mozzarella involves the mixture of curd with heated whey, followed by stretching and kneading. This process is known in Italy as pasta filata.
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