Process for manufacturing pizza cheese

Details Process for manufacturing pizza cheese Process for manufacturing pizza cheese

A - Human Necessities

23

C

99/155

A23C 19/02 (2006.01) A23C 19/032 (2006.01) A23C 19/068 (2006.01)

Patent

CA 1077338

PROCESS FOR MANUFACTURING PIZZA CHEESE Abstract Mozzarella of the kind used for pizza is prepared using a standard starter culture plus an additional culture selected from Pediococcus cerevisiae, Lactobacillus plantarum, Streptococcus faecalis, Streptococcus durans, and Lactobacillus casei, or mixtures thereof. Although the cheese is made by the usual processing steps, the cheese product has a reduced lactose sugar (and/or its monosaccharide derivatives) content due to the added culture, which metabolizes residual lactose during a cold temperature holding at the end of the process. The result- ing cheese has improved properties for the manufacture of pizza, being substantially nonburning and having improving melt, flavor, and color characteristics.

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