Editing Mozzarella (section)

==Production==
{{Infobox nutritional value
| name = Cheese, mozzarella, whole milk
| water = 50 g
| kcal = 300
| protein = 22.2 g
| fat = 22.4 g
| satfat = 13.2 g
| monofat = 6.6 g
| carbs = 2.2 g
| sugars = 1 g
| calcium_mg = 505
| phosphorus_mg = 354
| sodium_mg = 627
| source_usda = 1
}}

After the curd heals, it is further cut into {{Convert|1|-|1.5|cm|in|1|abbr=on}} pieces. The curds are stirred and heated to separate the curds from the whey. The whey is then drained from the curds and the curds are placed in a hoop to form a solid mass. The curd mass is left until the pH is at around 5.2–5.5, which is the point when the cheese can be stretched and kneaded to produce a delicate consistency—this process is generally known as {{lang|it|[[pasta filata]]}}. According to the {{lang|it|mozzarella di bufala campana}} trade association, "The cheese-maker kneads it with his hands, like a baker making bread, until he obtains a smooth, shiny paste, a strand of which he pulls out and lops off, forming the individual mozzarella."<ref>{{cite web |author= Staff |url= http://www.mozzarelladibufala.org/allestimento.htm |title= Campana Buffalo's Mozzarella Cheese |publisher= Mozzarella di Bufala Campana Trade Organization |access-date= 8 May 2007 |archive-url= https://web.archive.org/web/20081017165243/http://www.mozzarelladibufala.org/allestimento.htm |archive-date= 17 October 2008 |url-status= dead }}</ref>