We know that authentic Italian mozzarella cheese is made with water milk, which is pure dairy product and belongs to natural cheese.
Authentic buffalo milk mozzarella cheese (more likely handmade) has a sweetness and depth that cannot be compared with milk masurilla (industrially produced), with better flavor and whiter color (milk marsula cheese yellowing).
However, it is clear that the price and production of buffalo milk mazzurella cannot meet the needs of the world market. So, the most commonly used mozzarella cheese in our pizza is made with cow's milk.
We evaluate a milk masurila mainly looking at the following indicators:
(1) Drawing performance, softening fluidity
Due to the long-term advertising bombardment of a pizza brand, the concept of mozzarella can be drawn (long exaggerated silk) is deeply implanted in the subconscious of Chinese consumers, so most Chinese eat pizza If they do not see the brushing, they often feel that they have eaten a fake pizza. Although I think the pizza is the most important thing, not the so-called drawing effect. But very helpless, we still need to make a mistake and look for mozzarella cheese with better drawing effect as our raw material.
(2) Milk flavor
Mozzarella cheese with a moderate milk flavor is of course more popular, and most mozzarella cheese milk flavor is not too strong. But there are ways to increase the milk flavor of our pizza. For example, in the mozzarella cheese mixed with a part of the cheda cheese, cheda cheese milk flavor is more intense. For example, pizza is seasoned with parmesan cheese powder or crushed cheese --- the king of cheese, and the milk aroma is immediately enhanced.
(3), gloss, baking resistance (scorching effect, easy to scorch spot)
After baking a high-quality mozzarella cheese, the pizza surface is evenly scorched and glossy. The time for uniform scorching spots to form is basically the same as the time for baking and ripening the bottom of the cake, maintaining synchronization.
(4) Oil production
Out of the oil, is the enemy of pizza, high-quality mozzarella out of the oil is less. If there is more oil, the oil will flow down the pizza cut to the bottom of the cake and to the pizza box. It is not delicious, but it also affects the visual effect.
(5) Reheating performance
After cooling or freezing, the pizza is reheated to maintain a good drawing effect and pure flavor.
Let's talk about the difference between natural mozzarella cheese made from milk and remade mozzarella cheese.
1. Natural milk mozzarella cheese
Natural Milk Mazzurella is a soft immature cheese made from fresh milk curd, whey isolate, stretch and freeze.
Let's take a look at a brand's list of ingredients for natural mozzarella cheese:
Let's take a look at the production process of two common forms of natural mozzarella cheese in milk from two charts.
(1) The production process of block mozzarella cheese.
Blocky Mozzarella
Block mozzarella generally requires the use of an electric grafter to shred cheese, make it into cheese crushes and use it.
(2) The production process of mozzarella shredded cheese.
Mozzarella cheese crushed, refrigerated and thawed can be used directly.
Mozzarella cheese crushed
Second, re-make cow milk mazzarella cheese
The U.S. FDA stipulates that at least 51% of the ingredients for remade cheese are natural cheese, and the remaining less than 49% of the ingredients include additives, water, and other dairy ingredients, such as dry milk, anhydrous milkfat and whey solids.
Let's take a look at a brand's list of ingredients for remade mozzarella cheese:
The main purposes of remade mozzarella cheese are as follows:
(1) The price is cheap
The cheap price of remade mozzarella cheese helps to seize the market. Many pizza lovers who don't know much about pizza can also easily buy this type of mozzarella cheese.
(2) Extend the shelf life
Applications such as various food additives in the ingredient list.
(1) Preservatives: inhibit mold deterioration, such as lactic acid, potassium sorbate, etc.
(2) Emulsified salt: emulsified salt is a name used in the production of reconstituted cheese, the essence of emulsified salt is citrate, phosphate, etc., commonly used mainly for sodium citrate, disodium hydrogen phosphate, sodium hexametaphosphate, etc., the main role is to seize the calcium ions bound to casein during the heating process to release the emulsification capacity of the casein itself, to achieve the stable effect of forming a uniform emulsification system during the heating process, and to achieve gel-sol-gel conversion in the production of reconstituted cheese. This allows the cheese to be sold to warmer regions without losing its original form due to melting, prolonging the time that the cheese remains of high quality.
(3) Enhance flavor
The addition of whole milk powder and edible flavor can significantly improve the milk flavor of cheese.
(4) Improve emulsification
When the cheese melts when it is heated, it does not destaminate in water and oil. The oil precipitate will not appear or be much less, and it will not look oily.
As can be seen from the above analysis:
Natural Milk Masurila and Refined Milk Masurira have different market positioning, but both meet national standards. However, I recommend using natural milk mozzarella cheese to make pizza, for yourself and your family or for your guests. Provide high quality healthy pizza products.