[31] During this process, salts in the mix serve to emulsify it and thus improve the meltability of the final product. [1] Cheddar may be mixed with Mozzarella to preserve chewiness. Feta, which melts poorly, is often diced or crumbled across pies for visual effect. [1][10] Cheese for frozen pizzas may be comminuted, in which the cheese is processed into minute granules or fragments. [1] Grated Parmesan may be added to the top of a pizza, and typically does not melt well when cooked. Fred Decker is a trained chef and prolific freelance writer. [31] Casein-based Mozzarella-like imitation processed cheeses prepared using rennet are also used as a Mozzarella substitute on frozen pizzas. Provolone is often added to the cheese mixture, another cheese with an Italian pedigree but with a nuttier and more distinctive flavor than mozzarella. [10] Others can be produced through the direct acidification of milk, which may be used in place of bacterial fermentation. Processed pizza cheese is manufactured to produce optimal qualities in browning, melting, stretchiness and fat and moisture content. These include processed and modified cheese such as mozzarella-like processed cheeses and mozzarella variants. Cheese has made its way to pizzas since the very first pies were served at open-air stalls by the markets in Naples and the two have been inseparable ever since. [38][nb 1] Some varieties derived from skim mozzarella variants were designed not to require aging or the use of fermentation starter. The most popular cheeses used in the preparation of pizza are mozzarella (accounting for about 30%), provolone, cheddar and Parmesan. From tortillas to naan, pita to foccaccia, the world's cuisines offer a dizzying number of flatbreads. The dried, long-aged cheeses have a concentrated cheese flavor even in their mass-produced industrial versions. [7] In the U.S., several hundred million pounds of pizza cheese is consumed annually. Some cheeses are used for their appearance as much as their culinary value. These include processed and modified cheese such as mozzarella-like processed cheeses and mozzarella variants. Some are eaten plain or used to wrap other foods, while others serve as a base for flavorful toppings. Those industrial mozzarellas have low moisture content, making them easier to shred in volume. [17], Pasteurized and processed cheese-like products for pizza that are quicker and cheaper to produce than real cheese[22] and designed to melt well and remain chewy are used on many mass-produced pizzas in North America and the United Kingdom. [37] An experiment published in the International Journal of Dairy Technology suggested that the level of galactose, a monosaccharide sugar that is less sweet than glucose and fructose, can be reduced using different culture techniques. Some cheeses are used for their appearance as much as their culinary value. [1] Low-moisture Mozzarella was first manufactured in dairy factories in the Midwestern United States, and was originally called "pizza cheese". They may lack in a fusion, or melting together of the shredded product when cooked, in which the cheese gels together. In the book Technology of Cheesemaking, editors Law and Tamimethat state that analogue pizza cheese appears to be the leading type of cheese analogue produced globally. [31] In some varieties, the product is heated to remain at a specific temperature and for a specific amount of time, which causes the proteins in the mix to gelatinize. [44][45] As of 2000, Glanbia is the largest producer of pizza cheese in Europe. [41] It has been estimated that 30% of all pizza cheese used in the United States is mozzarella. Interestingly, research has been done by scientists in New Zealand and Chinadetermining that mozzarella is “the best cheese … Continued It helps form the puddle of melted cheese atop your pie, but adds little to the mozzarella's stringiness. [31] During packaging, these types of pizza cheeses are then quick-cooled to avoid browning of the product, which can occur via the Maillard reaction. [10][40], In the United States, the production and consumption of Mozzarella and pizza cheese steadily increased in the mid-20th century, and this trend has continued into the first decade of the 21st century. [31] The heated product is then placed in packaging such as bags-in-boxes while still hot, as it is more easily handled in this state compared to when in a solid state. Scientists Reveal Key To Making The Perfect Pizza", "BBC One - Food Factory, Ready-Made, Fake cheese", Advanced Dairy Chemistry – P. F. Fox, P. L. H. McSweeney – Google Books, "Stabiliser systems—the key to a great pizza: when it comes to judging the taste and quality of pizza it depends on one critical ingredient—pizza cheese", "Continuous Production of Analogue Cheese", "Recent developments in the science and technology of pizza cheese", "Manufacture of lower-fat and fat-free pizza cheese (Patent #6113953)", "Vetch blend shows sromise as low-fat pizza topping", "Manufacture of Pizza Cheese without Starter", "Leprino Foods a big market for Morgan County dairies", "Denver's Leprino Foods has strong hold on cheese market", "Men arrested with $421,700 of marijuana hidden in pizza cheese", "Get stuffed crust pizza at Europe's first all-vegan Italian restaurant", "Pizza Hut's New Creation Looks Too Gooey-Good To Be True", "Ornua develops new 'low-melt' cheese ropes for pizza crusts", "Family ties pave the way to provel's enduring popularity", "Functionality and consumer acceptance of pizza cheese analogue", "Influence of Condensed Sweet Cream Buttermilk on the Manufacture, Yield, and Functionality of Pizza Cheese", "Chr Hansen and Novozymes develop enzyme for producing pizza cheese from whey", "Chemically-acidified pizza cheese production and functionality", https://en.wikipedia.org/w/index.php?title=Pizza_cheese&oldid=989584955, Articles with dead external links from September 2017, Articles with permanently dead external links, Creative Commons Attribution-ShareAlike License, This page was last edited on 19 November 2020, at 21:02. [26], In some instances, the production of analogue pizza cheese can be similar to the production of cream cheese, although production may be different and homogenization may be avoided. [18] As of 2000, demand for the product was growing in Europe by 8 percent per year. Although mozzarella knows no peers in the stretchiness department, its flavor can be rather bland. [46] Some retail and commercially mass-produced frozen pizzas have cheese stuffed into the pizza crust. [42] One such product is a frozen shredded cheese used for pizza that is created in a few hours from milk. [27], Analogue pizza cheeses may be formulated for processing with less sophisticated cheese-making equipment than is required for Mozzarella cheese, such as using simple mixing and molding. Let’s gather some traditional (and not so traditional) pizza cheeses and put them to the test. found various methods to heighten the melt of low-fat pizza cheese by increasing its moisture, including the use of pre-acidification, fat-replacers, and exopolysaccharide starter cultures as well as higher pasteurization temperatures. Provel is one example. Other pizza cheeses include Emmental, Romano[19] and Ricotta for calzones or as a topping. Pizza cheese encompasses several varieties and types of cheeses and dairy products that are designed and manufactured for use specifically on pizza. Pizza cheese frequently consists of a blend of two or more cheeses, such as low-moisture Mozzarella or Provolone. [43] Other U.S. companies also mass-produce pizza cheese, which is shipped in a frozen state. How the test works. Although its other toppings vary with the pizzaiola's whim, a substantial layer of cheese is usually a given. He was educated at Memorial University of Newfoundland and the Northern Alberta Institute of Technology. The term can also refer to any type of cheese suitable for use on pizza. [7], The International Dictionary of Food and Cooking defines pizza cheese as "a soft spun-curd cheese similar to Mozzarella made from cow's milk..." that is "...used particularly for pizzas and contains somewhat less water than real Mozzarella..."[8] Most are at least 95 percent Mozzarella,[9] with different moisture and fat densities. Emmental, Romano and ricottaa… [29], An example of a processed pizza cheese is Provel, which uses Cheddar, Swiss, and Provolone cheeses as flavorants. [17] However, it has been estimated that in the United States only 30% of all pizza cheese used is actual Mozzarella. [20][21], Several cheeses may be mixed together in its formulation, and each has individual browning and blistering characteristics. 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