is removed and the curd body develops when the ph of the drained curd is about 5 2 the curd is cooled under a cold water spray and cut into curd pieces of about u215c by u215c by 3 inches for further processing the yield of curd 50 5 moisture and 42 5 fdb fat dry basis was 7114 8 lb 14 82 melted cheese was obtained by placing about 400 lb of the curd pieces into a standard pasta filata cooker and heating directly with hot water to about 130 to 140 u00b0 f no salt was added to the cheese curd or the cooker water a 40 lb batch of extender is prepared by placing 22 5 lb cold water 4 8 lb cold 40 fat whey cream and 0 7 lb sodium tripolyphosphate in a steam injection processor equipped with high and low shear mixing about 2 1 lb of modified food starch frigex w u2014 national starch is added slowly to the cold liquid mixture under high shear mixing after the starch has hydrated the mixture is heated by direct steam to about 170 u00b0 f and held under low shear mixing until the consistency is thick and smooth then 2 1 lb of a starch maltodextrin compound gel 700 u2014 usp technology is melted at about 180 u00b0 f and added to the extender mixture under low shear mixing finally about 4 9 lb of plastic cream is added while stirring and the mixture is heated to 195 u00b0 f for about 10 minutes a 40 lb batch of extender is prepared by placing 3 5 lb cold water 1 8 lb 40 fat whey cream and 0 3 lb sodium tripolyphosphate in a steam injection processor equipped with high and low shear mixing about.