Provel frozen pizza on pizza stone cheese in a five-pound block. This product is commonly used in the preparation of St. Pizza cheese encompasses several varieties and types of cheeses and dairy products that are designed and manufactured for use specifically on pizza. Processed pizza cheese is manufactured to produce optimal qualities in browning, melting, stretchiness and fat and moisture content.
Globally, Mozzarella is the most popular pizza cheese. Provolone is the second most popular one. Several cheeses may be mixed together in its formulation, and each has individual browning and blistering characteristics. For example, a combination of Mozzarella and Cheddar may blister less when cooked compared to other combinations, because cheddar has less elasticity, while Mozzarella and provolone may brown less compared to other combinations. Pasteurized and processed cheese-like products for pizza that are quicker and cheaper to produce than real cheese and designed to melt well and remain chewy are used on many mass-produced pizzas in North America and the United Kingdom. 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. They tend to have a soft texture and once melted, may have a slightly “stringy” quality when pulled or bitten into.
An example of a processed pizza cheese is Provel, which uses Cheddar, Swiss, and Provolone cheeses as flavorants. 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. Manufacturers and academics have conducted studies and experiments in an effort to improve the stretchiness, melting characteristics, browning, fat content and water retention of pizza cheese. Several patents exist for specialized varieties of pizza cheese and for its processing. Manufacturers aim for a moisture content of 50-to-52 percent and a fat-in-dry-matter content of 35-to-40 percent. Science Technology found that a 12.
5 blend of vetch milk and bovine milk improved stretchiness and melting characteristics. Some consumers prefer pizza cheese with less browning, which can be achieved using low-moisture part-skim Mozzarella with a low galactose content. 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. Mass-produced pizza cheese is used by the foodservice industry, quick service restaurants, and other industries and businesses. Significant amounts of pizza cheese are used in Europe, Australia, New Zealand and the United States. Whole milk mozzarella is popular in pizzas in the East and Southwest regions of the U. Galactose is a type of sugar found in dairy products and other foods that is less sweet than glucose.