Abstract
Mozzarella is one of several pasta filata or stretched curd cheeses that originated in Italy. In the United States, Mozzarella cheese is classified by standards of identity into four categories based on moisture content and fat on a dry basis (FDB). The four categories are divided into two high moisture types and two low moisture types. The low moisture types, which are used predominantly in food service and processing as ingredients for pizza products, account for a large majority of the Mozzarella produced in the U.S. (Kindstedt, 1993b). This review will focus on low-moisture (LM) Mozzarella.
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© 1995 Springer Science+Business Media New York
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Kindstedt, P.S. (1995). Factors Affecting the Functional Characteristics of Unmelted and Melted Mozzarella Cheese. In: Malin, E.L., Tunick, M.H. (eds) Chemistry of Structure-Function Relationships in Cheese. Advances in Experimental Medicine and Biology, vol 367. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-1913-3_4
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DOI: https://doi.org/10.1007/978-1-4615-1913-3_4
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