Mozzarella Cheese

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factors of production

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The Economy

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chapter 1

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Mozzarella Cheese

Labour

Cheesemakers are skilled workers for the curdling, stretching, and molding process.

Quality Control Staff is needed to test the cheese for taste, texture, and safety.

Farm Workers are needed for handling dairy animals and milk collection.

Packagers & Logistics Workers handle final products for storage and shipping.

Management

Operations Management is needed for overseeing production flow and logistics.

Supply Chain Management is for coordinating delivery of raw materials and distribution of finished cheese.

Other aspects include financial, Management, Budgeting ,Investment decisions, and Pricing strategy

Information

Process Monitoring: pH, temperature, and timing data for quality control.

Consumer preferences, demand trends.

Food safety standards, pasteurization rules.

Recipes and Formulas are used for exact processes and ingredient ratios.

Capital

Startup Costs include licensing, branding, and product development.

Equipment like pasteurizers, curd vats, stretchers, packaging machines.

Facility Costs include factory space, sanitation systems, refrigeration.

Technology like Automation systems is used for large-scale production.

Raw Materials

Calcium Chloride enhances curd formation (not used all the time).

Salt for flavor and preservation.

Bacteria strains for fermentation.

Rennet is an enzyme used for curdling the milk.

Milk from cows is the primary ingredient.

Natural Resources

Grazing areas and local environmental conditions that affect milk quality.

Water for cleaning and cooling.

Pastureland for feeding cows or buffalo.