low-moisture part-skim Mozzarella with a low galactose content. Some varieties derived from skim mozzarella variants were designed not to require aging or the use of fermentation starter. Others can be produced through the direct acidification of milk, which may be used in place of bacterial fermentation. Production and business In the United States, the production and consumption of Mozzarella and pizza cheese steadily increased in the mid-20th century, and this trend has continued into the first decade of the 21st century. In the U.S., several hundred million pounds of pizza cheese is consumed annually. In 1997, it was estimated that annual production of the product was 1 million tons (2 billion pounds) in the United States and 100,000 tonnes (98,000 long tons; 110,000 short tons, 220,460,000 pounds) in Europe. It has been estimated that 30% of all pizza cheese used in the United States is mozzarella. As of 2000, demand for the product was growing in Europe by 8 percent per year. Mass-produced pizza cheese is used by the foodservice industry, quick service restaurants, and other industries and businesses. The world's largest manufacturer of pizza cheese, Leprino Foods Company, processes 600,000 tonnes (590,000 long tons; 660,000 short tons, 1,322,760,000 pounds) a year. Leprino Foods holds patents for some specialized Mozzarella production processes that enable the quick manufacture of the product. One such product is a frozen shredded cheese used for pizza that is created in a few hours from milk. Other U.S. companies also mass-produce pizza cheese, which is shipped in a frozen state. As of 2000, Glanbia is the largest producer of pizza cheese in Europe. Some retail and commercially mass-produced frozen pizzas have cheese stuffed into the pizza crust. Use by region Significant amounts of pizza cheese are used in Europe, Australia, New Zealand and the United States. Whole milk mozzarella is popular in pizzas in the East and Southwest regions of the U.S., while one survey showed that Provolone was more popular on the east and west coast. Cheddar may be used more in the Eastern and Southern regions of the U.S. Provel cheese is typically used in the preparation of St. Louis-style pizza in the U.S. See also Food processing Novozymes List of cheeses Pasta filata a technique to produce a stretched curd cheese suitable for pizza. Pizza in the United States Notes References Further reading External links Pizza Processed cheese Types of cheese