Manufacturers and academics have conducted studies and experiments in an effort to improve the stretchiness, melting characteristics, browning, fat content and water retention of pizza cheese. Several patents exist for specialized varieties of pizza cheese and for its processing. A study by Rudan and Barbano found that the addition of a thin layer of vegetable oil atop low- and reduced-fat pizza cheese increased meltability and reduced browning and dehydration when the product was cooked, but the texture remained overly chewy and tough. A study by Perry et al. found various methods to heighten the melt of low-fat pizza cheese by increasing its moisture, including the use of pre-acidification, fat-replacers, and exopolysaccharide starter cultures as well as higher pasteurization temperatures.
Manufacturers and academics have conducted studies and experiments in an effort to improve the stretchiness, melting characteristics, browning, fat content and water retention of pizza. cheese. Severa,l patents exist for specialized varieties of pizza cheese and for its processing A study by Rudan and Barbano found that the addition of a thin layer of vegetable oil atop low- and reduced-fat pizza cheese increased meltability and reduced browning and dehydration when the product was cooked, but the texture remained overly chewy and tough. A study by Perry et al. found various methods to heighten the melt of low-fat pizza cheese by increasing its moisture including the use of pre-acidification, fat-replacers, and exopolysaccharide starter cultures as well as higher pasteurization temperatures.