Mozzarella

A ounces cheddar cheese 1 / ounces jack cheese 1 A ounces Swiss cheese 1 A ounces part-skim mozzarella 4 tablespoonfuls grated Parmesan cheese 8 ounces tofu... 

The St Louis style pizza is a thin crust pizza using local Provel cheese in place of Mozzarella. This product is crisp with a seasoning of oregano, other spices and a slightly sweet sauce. Hawaiian pizza uses pineapple and Canadian bacon, giving a rather sweeter product. 

Angeletti, R. Gioacchini, A.M. Seraglia, R. Piro, R. Traldi, P. The Potential of MALDI-MS in die Quality Control of WatCT Buffalo Mozzarella Cheese. J. Mass Spectrom. 1998, 33, 525-531. 

Detection of p-lactoglobulin modification in milk samples as a consequence of heat treatments Detection of p-lactoglobulins as a marker to detect fraudulent addition of bovine milk during manufacturing of buffalo Mozzarella... 

Fresh cheeses (e.g., cream cheese, cottage cheese, ricotta cheese, American cheese, moderate amounts of mozzarella) Fresh yogurt... 

There are at least 1000 named cheese varieties, most of which have very limited production. The principal families are Cheddar, Dutch, Swiss and Pasta filata (e.g. Mozzarella), which together account for about 80% of total cheese production. All varieties can be classified into three superfamilies based on the method used to coagulate the milk, i.e. rennet coagulation (representing about 75% of total production), isoelectric (acid) coagulation and a combination of heat and acid (which represents a very minor group). 

Acid production is a key feature in the manufacture of all cheese varieties -the pH decreases to about 5 ( 0.3, depending on variety) within 5-20h, at a rate depending on the variety (Figure 10.11). Acidification is normally achieved via the bacterial fermentation of lactose to lactic acid, although an acidogen, usually gluconic acid-<5-lactone, alone or in combination with acid, may be used in some cases, e.g. Mozzarella. 

Members of three genera are used as cheese starters. For cheeses that are cooked to a temperature below about 39°C, species of Lactococcus, usually Lc. lactis ssp. cremoris, are used, i.e. for Cheddar, Dutch, Blue, surface mould and surface-smear families. For high-cooked varieties, a thermophilic Lactobacillus culture is used, either alone (e.g. Parmesan) or with Streptococcus salivarius ssp. thermophilus (e.g. most Swiss varieties and Mozzarella). Leuconostoc spp. are included in the starter for some cheese varieties, e.g. Dutch types the function is to produce diacetyl and C02 from citrate rather than acid production. 

Curds for the Pasta filata cheeses, e.g. Mozzarella, Provolone and Halloumi, are heated in hot water (70-75°C), kneaded and stretched when the pH reaches about 5.4 this gives the cheeses a characteristic fibrous structure. 

While rennet-coagulated cheese curd may be consumed immediately after manufacture (and a little is), it is rather flavourless and rubbery. Consequently, rennet-coagulated cheeses are ripened (matured) for a period ranging from about 3 weeks for Mozzarella to more than 2 years for Parmesan and extra-mature Cheddar. During this period, a very complex series of biological, biochemical and chemical reactions occur through which the characteristic flavour compounds are produced and the texture altered. 

The level of proteolysis in cheese varies from limited (e.g. Mozzarella) through moderate (e.g. Cheddar and Gouda) to very extensive (e.g. Blue cheeses). The products of proteolysis range from very large polypeptides, only a little smaller than the parent caseins, to amino acids which may, in turn, be catabolized to a very diverse range of sapid compounds, including amines, acids and sulphur compounds. 

Rennet is inactivated at the high cooking temperatures used in Swiss and Mozzarella but is still active in Cheddar curd cooked to 39 °C (Matheson 1981). Residual rennet activity has implications for the subsequent ripening of the cheese. 

Barbano, D. M. 1984. Mozzarella cheese composition, yield, and how composition control influences profitability. Paper No. 1984-1. 21st Annual Marschall Invitational Italian Cheese Seminar. Marschall Products, Madison, Wise. 

Esterification Species of Hansenula, Kluyveromyces, Brettanomyces Ethyl acetate and ethyl lactate in cottage cheese and shredded Mozzarella cheese. See also Milk and Milk Products... 

Figure H2.1.3 A force/deformation curve illustrating the lubricated squeezing flow of mozzarella cheese (2.3 cm length, 1.8 cm width, 1.8 cm height, 10 mm/min deformation rate), butter (2.1 cm diameter, 2.4 cm height, 5 mm/min deformation rate), and caramel (2.2 cm diameter, 1.9 cm height, 2 mm/min deformation rate) under uniaxial compression at room temperature.

Rigid specimens (e.g., apple, cheddar cheese) often exhibit a sudden decrease in force (stress) after a certain amount of deformation (maximum strain). At this point the specimen has fractured. Maximum stress and strain values may vary depending on the chosen specimen. Specimens that are weakly structured and tend to flow under lubricated compression (e.g., mozzarella cheese, marshmallow) demonstrate squeezing flow. As a result, the force (stress) continually increases as the specimen deformation (strain) increases. These materials do not fracture, but continue to stretch radially while under compression. Both rigid and soft specimens of the same material may exhibit varying characteristics depending on the deformation rate and the aspect ratio of each specimen. 

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