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Publisher Summary This chapter presents that Low-Moisture Mozzarella Cheese (LMMC) is a rennet-coagulated semi-hard cheese variety that spans an unusually broad compositional range in terms of moisture (about 45-52%) and fat (about 30-50% Fat-in-Dry-Matter (FDM)). The major use of LMMC is as a pizza topping, thus the term pizza cheese is often used interchangeably with LMMC. Functional properties, such as flowability, stretchability, browning, free oil formation, and shreddabilty, constitute essential quality attributes of pizza cheese. Considerable amounts of LMMC are also produced in the form of string cheese for snack food products that are either consumed directly or breaded and deep-fried before eating. String cheese is also used as a filling in stuffed-crust pizza and similar products. Important functional characteristics of string cheese include a fibrous peelable texture, long shelf-life and functional stability during refrigerated storage, and resistance to flow during heating in the case of string cheese made for deep-fried and stuffed-crust products. Commercial manufacturing procedures for LMMC vary considerably, which is not surprising given its wide range of chemical composition and applications. |
