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Cheese: Chemistry, Physics and Microbiology pp 337–362Cite as

Mozzarella and Pizza Cheese

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Abstract

Mozzarella is a prominent member of the pasta filata, or stretched curd, cheeses that originated in Italy. Pasta filata cheeses are distinguished by a unique plasticizing and kneading treatment of the fresh curd in hot water, which imparts to the finished cheese its characteristic fibrous structure and melting and stretching properties.

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Authors and Affiliations

  1. Department of Animal Sciences, University of Vermont, Burlington, USA

    Paul S. Kindstedt

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  1. Paul S. Kindstedt
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Editors and Affiliations

  1. Department of Food Chemistry, University College, Cork, Ireland

    P. F. Fox

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Kindstedt, P.S. (1993). Mozzarella and Pizza Cheese. In: Fox, P.F. (eds) Cheese: Chemistry, Physics and Microbiology. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2648-3_12

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  • DOI: https://doi.org/10.1007/978-1-4615-2648-3_12

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