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Mozzarella

  • Carol Chen
  • Dana Wolle
  • Dean Sommer
Chapter

Introduction

Mozzarella is a clean, mild flavored cheese that is primarily used as an ingredient in cooking, rather than as table cheese. In 1970, only 375 million pounds of mozzarella were produced in the U.S., which represented about 17% of natural cheese production. By 2005, mozzarella cheese production rose to over 3 billion pounds or ˜34% of total U.S. cheese production (IDFA, 2006). Today, mozzarella is the most common cheese style produced in America, supplanting Cheddar (WMMB, 2007). Furthermore, in the food-service sector, which primarily utilizes various cheeses as an ingredient in prepared foods, mozzarella cheese represents 40% of total cheese volume (WMMB, 2005).

The year 2005 usage pattern for American mozzarella is shown in Fig. 15.1. The food-service and food-processing sectors purchased the bulk of mozzarella, with a relatively low percentage of this cheese type going into retail. These data indicate that the vast majority of mozzarella cheese is consumed outside of...

Keywords

Sensory Analysis Cheese Sample Residual Sugar Flow Agent Cheese Milk 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media, LLC 2008

Authors and Affiliations

  • Carol Chen
    • 1
  • Dana Wolle
  • Dean Sommer
  1. 1.Wisconsin Center for Dairy ResearchMadisonWI

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