At what temperature, in degrees Fahrenheit, is pasteurized milk curded to make Mozzarella cheese?

Pasteurized milk is typically curdled at around 88 degrees Fahrenheit to make Mozzarella cheese. At this temperature, the milk proteins begin to coagulate effectively, facilitating the formation of curds. This specific temperature allows for optimal enzyme activity and acid development, which are crucial for the texture and stretchability characteristics that are desirable in Mozzarella cheese.

The process of curdling at this temperature also supports the growth of the specific bacteria that are important in developing the flavor profile of the cheese. Achieving the right temperature is essential for producing a high-quality Mozzarella, as temperature that is too low may not promote proper curd formation, while too high a temperature could damage the delicate structure of the proteins needed for the desired cheese consistency.