What You Need to Know
Physical manipulation disrupts casein micelle structure while promoting syneresis, with lactic acid bacteria continuing proteolysis during kneading. The mechanical action creates a denser protein network while expelling whey.
Produces semi-soft cheeses with distinctive layered textures and concentrated milky flavors.
Key Parameters
Temperature
32°C
26°C - 36°C
Time
4 hours
2 hours - 8 hours
Equipment
Wooden kneading tableLinen draining clothsCopper vats (traditional)Stainless steel curd cutters
Steps
- 1.
Formaggio di malga (Trentino-Alto Adige): Creates characteristic flaky layers
- 2.
Asiago d'allevo (Veneto): Develops closed texture for aging
The Science
Primary Reaction
Casein matrix reorganization