For instance, if the spec called for a milkfat-in-solids range of 33 to 39 percent, the cheese-maker produced cheese with close to 33 percent fat. This resulted in part-skim mozzarella having a fat content at the low end of the allowable specification. So to maximize profitability cheese-makers would skim as much fat from the milk as allowed by the spec before making the milk into cheese. This resulted in a dairy being able to sell butter at a higher price than mozzarella. For example, years ago there was strong government price support for butter. To accurately compare two brands of mozzarÂella, get the specification sheet for the product and don’t go by the brand or what’s written on the label.Įven within a given brand, the percent of milkfat might vary over time as the economics of cheese-making change. So instead of focusing on whether the label says “part-skim†or “whole milk,†it’s better to be concerned with the percent of milkfat in the cheese. The reason is, a cheese-maker might start with milk containing 2 percent milkfat and then skim it down to 1-1/2 percent during the cheese-making process, or might even add milkfat for purposes of reducing product cost. Examples would be “1-1/2 percent part-skim mozÂzarella†and “2 percent part-skim mozzaÂrella.†Logically, a buyer would assume that the product labeled “2 percent†would have more fat than that labeled “1-1/2 percent,†since 2 percent skim milk has more fat than 1-1/2 percent skim. To confuse matters, the label on part-skim mozzaÂrella often indicates the type of milk used in making the cheese. For example, the amount of fat in low-moisture, part-skim can range from 30 to 45 percent milkfat-in-solids. Mozzarella varies widely in milkfat content. I don’t know of any better, more concise, but essentially complete resource. The fibrous structure of LMPS Mozzarella allows it to be sold as an individually wrapped ‘string’ cheese.This is an excellent informational page about all of the cheeses related to pizza. thermophilus alone, are used to slow proteolysis and provide a longer time before the cheese becomes too soft to shred. Thermophilic starter cultures, such as Streptococcus thermophilus and Lactobacillus helveticus in combination, or St. When LMPS Mozzarella is melted, it forms a homogeneous mass with sufficient flow, so shreds fuse together while enough calcium-mediated interactions occur between proteins to retain some elasticity (stretch). LMPS Mozzarella needs only a few weeks of aging to develop the desired properties, or if moisture, fat, and calcium levels are correct it can be shredded for immediate use and frozen for storage and delivery. Many innovations have been implemented in its large-scale manufacture to lower cost, shorten make time, simplify use in the food service industry, or modify baking performance. Its traditional manufacture follows that of most pasta-filata or stretched cheeses in that after curd formation, and sufficient syneresis and acid development, the curd is heated and mechanically stretched, then formed into shape, cooled, brined, and vacuum packaged. Low-moisture part-skim (LMPS) Mozzarella is a commodity cheese whose composition, production, and functionality are strongly linked to its use as pizza cheese.
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