Why does Mozzarella Cheese stretch?????

Mozzarella cheese was originally manufactured from high fat Buffalo milk in Italy, but it is now made all over Italy, in all European countries and USA from Cow milk

It belongs to the cheese classified as 'Pasta- filata' which involves the principle of skillfully stretching the curd in hot water to get a smooth texture and grains in cheese.
It is a soft, white, unripened cheese which may be consumed shortly after its manufacture.
Its melting and stretching characteristics are highly appreciated in the manufacture of PIZZA, where it is a key ingredient.
Shelf life of this cheese is at most 2 weeks.
This cheese gives good gritting/ shredding quality.
Milling acidity for Mozzarella cheese is about 0.7%L.A. .
Stretching in this cheese is because the di calcium para-caseinate breaks into mono calcium para-caseinate, and this happens because the ph is brought at about 5.6 .
It is made either by traditional method or by Direct acid coagulation.

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