This article describes mozzarella cheese, its method of manufacture and the difficulties that confront the Department of Health of the City of New York in causing industry to comply with regulations of the Sanitary Code requiring mozzarella cheese to be made from pasteurized milk.

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Author notes

*Read before New York Conference of Health Officers and Food and Drug Officials March 13, 1952.

Mr. A. E. Abrahamson was born in New York City. Soon after graduation from Columbia University School of Pharmacy, he entered the service of the Department of Health of the City of New York in 1927.

His training includes study in the field of environmental sanitation and food technology at New York University and Massachusetts Institute of Technology respectively.

At present he is Chief of the Wholesale Division of the Bureau of Food and Drugs, American Public Health Association representative to the Bakery Industry Sanitation Standards Committee, and Instructor of Food Sanitation, Food Trades Vocational High School.