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Organic mozzarella production

Organic mozzarella production

T930/0482

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33.9 MB (1.6 MB compressed)

4233 x 2802 pixels

35.8 x 23.6 cm ⏐ 14.1 x 9.3 in (300dpi)

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Credit

MAURO FERMARIELLO / SCIENCE PHOTO LIBRARY MAURO FERMARIELLO / SCIENCE PHOTO LIBRARY

Caption

Organic mozzarella balls floating in 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 to achieve a smooth and delicate consistency. This process is known in Italy as pasta filata.

Release details

Model release not required. Property release not required.

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