Low-moisture part-skim mozzarella cheese and low-moisture part-skim scamorza cheese conform to the definition and standard of identity and comply with the requirements for label declaration of ingredients prescribed for low-moisture mozzarella cheese and low-moisture scamorza cheese by § 133.156, except that their milkfat content, calculated on the solids basis, is less than 45 percent but not less than 30 percent. 133.158 Low-moisture part-skim mozzarella and scamorza cheese. Subpart B - Requirements for Specific Standardized Cheese and Related Products REMEMBER: When we speak of mozzarella in this chapter weâre referring to the low-moisture types even though we may not include the words âlow-moisture.â A long-time debate in pizza circles concerns the merits of low-moisture whole milk mozzarella vs. PART 133 - CHEESES AND RELATED CHEESE PRODUCTS SUBCHAPTER B - FOOD FOR HUMAN CONSUMPTION The fibrous structure of LMPS Mozzarella allows it to be sold as an individually wrapped ‘string’ cheese.The information on this page is current as of Jun 07, 2023.įor the most up-to-date version of CFR Title 21, go to the Electronic Code of Federal Regulations (eCFR). thermophilus alone, are used to slow proteolysis and provide a longer time before the cheese becomes too soft to shred. Thermophilic starter cultures, such as Streptococcus thermophilus and Lactobacillus helveticus in combination, or St. Sargento ® Shredded Mozzarella Natural Cheese, Traditional Cut, 8 oz. Members Mark Mozzarella Cheese is the delicious choice for snacking, cooking, shredding or dicing. We recommend that you use the latest version of Chrome, Firefox, Microsoft Edge or Safari for the best. Members Mark Part-Skim Low-Moisture Mozzarella Cheese is the highest quality cheese around, perfect for everything from pizzas to pasta. When LMPS Mozzarella is melted, it forms a homogeneous mass with sufficient flow, so shreds fuse together while enough calcium-mediated interactions occur between proteins to retain some elasticity (stretch). Mozzarella Low Moisture Part Skim String Cheese. The full fat whole milk mozzarella is key. Member's Mark Mozzarella Cheese is the delicious choice for snacking, cooking, shredding or dicing. The part-skim varieties of mozzarella don’t have that extra silkiness to them once they’re melted, and they become somewhat chewy when they cool down. LMPS Mozzarella needs only a few weeks of aging to develop the desired properties, or if moisture, fat, and calcium levels are correct it can be shredded for immediate use and frozen for storage and delivery. Member's Mark Part-Skim Low-Moisture Mozzarella Cheese is the highest quality cheese around, perfect for everything from pizzas to pasta. Many innovations have been implemented in its large-scale manufacture to lower cost, shorten make time, simplify use in the food service industry, or modify baking performance. Its traditional manufacture follows that of most pasta-filata or stretched cheeses in that after curd formation, and sufficient syneresis and acid development, the curd is heated and mechanically stretched, then formed into shape, cooled, brined, and vacuum packaged. Low-moisture part-skim (LMPS) Mozzarella is a commodity cheese whose composition, production, and functionality are strongly linked to its use as pizza cheese.
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