Milk is fundamental to life for all mammals - the most valuable nourishment there is and at the same time our primary ingredient.

Milk is composed of tiny lumps of butter fat, suspended in a solution of lactose (milk sugar) and proteins (primarily casein).  In addition, milk contains calcium, phosphorous, chlorine, sodium, potassium and sulphur, as well as small amounts of iron and vitamin C.

Casein is of particular importance in cheese production. With the addition of rennet, the casein forms a curd which separates from the rest of the liquid.

For the production of 1kg of Mozzarella, 10 litres of fresh, full-cream milk are required.