Frederic Melton
Low-moisture part-skim cheese is a variety of cheese that is manufactured with different levels of moisture and skim content. The varying manufacturing processes and ingredients used, such as the type of milk, stretching techniques, and addition of salt, culture, or vinegar, can affect the melting and browning properties of the cheese. When heated, low-moisture part-skim cheese may melt and brown differently compared to other cheeses, and it is often used in dishes like pizza, casseroles, and skillets.
| Characteristics | Values |
|---|---|
| Melting | Yes, but the quality of melting depends on the manufacturing process, e.g. how the cheese was stretched/extruded, how low the moisture content is, when the salt was added, etc. |
| Browning | Yes, but the quality of browning depends on the fat content. Whole milk mozzarella browns better than skim or part-skim mozzarella. |
| Elasticity | Yes, but the quality of elasticity depends on the manufacturing process. |
| Flavor | The flavor is affected by the formation of free oil during baking, which helps bring flavor molecules from the cheese to the palate. |
| Texture | Smooth surface with higher stringiness compared to other types of cheese. |
| Color | The addition of CM (assumed to be camel milk) affects the color properties of low-moisture part-skim mozzarella cheese manufactured from mixed milk. |
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What You'll Learn
The manufacturing process
The concentration factor (CF) and pH level of the skim milk used are also important considerations. In the vatless cheese-making process, pasteurized skim milk is microfiltered at a specific temperature to achieve a desired CF. By adjusting the CF and pH, manufacturers can influence the compositional and proteolytic effects, as well as the functional properties of the cheese, including its meltability and stretchability.
The addition of other ingredients, such as cream, is done to maintain a constant casein-to-fat ratio in the cheese milk. Maintaining a consistent ratio between the rennet and casein across different batches is also crucial. The timing and method of salt addition can also impact the melting properties of the final product.
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Browning
Firstly, the fat content plays a crucial role in browning. Whole milk mozzarella, with its higher fat content, tends to brown more evenly and attractively, resulting in a rich, golden colour. On the other hand, part-skim or skim mozzarella has a lower fat content, which can cause it to brown unevenly and form unattractive sheets. The percentage of skim milk used in part-skim cheese can vary between manufacturers, and this can also impact the browning process.
The manufacturing process of low-moisture part-skim cheese can also affect browning. Factors such as how the cheese was stretched or extruded, the moisture content, the addition of salt, the use of starter cultures or vinegar, and the type of rennet used can all influence the browning characteristics. For example, cheese that has been stretched and extruded in a certain way may brown faster or slower, affecting the overall appearance and taste of the final product.
Pre-shredded low-moisture part-skim cheese is also more prone to premature browning due to the addition of anti-caking agents like cellulose, potato, or cornstarch. These additives can cause the cheese to brown faster and form an unattractive crust. Therefore, using block cheese and shredding it yourself can help you have more control over the browning process.
Additionally, the ageing process and storage conditions of low-moisture part-skim cheese can impact browning. Ageing the cheese for longer periods and storing it at certain temperatures can affect the development of bacteria, resulting in a tangier flavour and potentially influencing how the cheese browns during cooking.
Lastly, when using low-moisture part-skim cheese for pizza, it's important to consider the type of crust and cooking temperature. A pizza cooked at a very high temperature may cause the cheese to brown or burn too quickly, resulting in an uneven or unattractive appearance. Adjusting the oven temperature or using a different cooking method may help achieve the desired level of browning without compromising the taste and texture of the cheese.
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Elasticity
Low-moisture part-skim cheese does melt, and its elasticity varies depending on the manufacturing process and the type of milk used. The elasticity of cheese is influenced by factors such as how the cheese was stretched and extruded during production, the moisture content, the addition of salt, and the use of starter cultures or vinegar to acidify the cheese.
In terms of the type of milk, whole milk low-moisture mozzarella has been described as having a better texture, richness, and overall flavor compared to part-skim mozzarella. Part-skim mozzarella may have a higher moisture content, which can impact its elasticity. Some sources mention that part-skim mozzarella may not be as melty or elastic as whole milk mozzarella, but this could also be influenced by other factors in the manufacturing process.
The browning of low-moisture mozzarella is also affected by the fat content. Whole milk mozzarella tends to brown better than skim or part-skim mozzarella, resulting in a darker golden color. Part-skim mozzarella may turn a lighter color and flake apart when heated, which could be due to the lower fat content affecting the melting and browning process.
When choosing low-moisture part-skim cheese for its elasticity, it is recommended to look for brands like Polly-O and Boar's Head, which are known for their superior elasticity and meltability. These cheeses are said to provide an ooey-gooey, stretchy, and melty experience that is desired in certain dishes.
In summary, the elasticity of low-moisture part-skim cheese can vary depending on various factors, including the manufacturing process and the type of milk used. Whole milk low-moisture mozzarella tends to have better elasticity and browning capabilities compared to part-skim, but there are still part-skim options available that provide good elasticity and melting characteristics.
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Skim content
When it comes to low-moisture part-skim cheese, the melting and browning qualities can vary greatly between different brands. This is due to a variety of factors in the manufacturing process, such as how the cheese was stretched and extruded, the moisture content, when the salt was added, and the type of rennet used.
Low-moisture part-skim mozzarella, for example, can range from not browning or melting well and flaking apart, to having superior elasticity and meltability. Some brands that perform well in this regard are Polly-O, Boar's Head, and Belgioso. One reason for the difference in melting quality could be the addition of camel milk, which has been shown to increase the meltability of low-moisture part-skim mozzarella.
The term "part-skim" refers to the amount of skim milk included in the recipe, which can vary between manufacturers. However, it's important to note that "part-skim" does not mean the cheese is low-fat. Fresh mozzarella, which is typically high in moisture, is not suitable for heated dishes other than Neapolitan-style pizza as the water may evaporate and settle as a "soupy" or "puddle" presence in the food.
For pizza specifically, low-moisture mozzarella is a popular choice as it melts into a nice continuous "sheet" of cheese without the anti-caking agents found in shredded varieties. When choosing between whole milk and part-skim low-moisture mozzarella for pizza, some prefer whole milk as it browns better and has a better texture, richness, and overall flavor. However, others find that part-skim mozzarella works well for their pizzas, creating a nice dark golden edge.
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Melting point
Low-moisture part-skim cheese does melt, but it has a higher melting point than whole milk cheese. This means it requires higher temperatures to melt. The higher melting point is due to the lower moisture content in the cheese, which means it takes longer for the water to evaporate and the cheese to melt.
Some factors that affect the melting point and melting behaviour of low-moisture part-skim cheese include the manufacturing process, such as how the cheese was stretched or extruded, when the salt was added, and whether a starter culture or vinegar was used to acidify the cheese. The specific type of milk used can also impact the melting behaviour, as seen in a study where low-moisture part-skim mozzarella made with blends of camel and bovine milk showed higher stringiness and increased meltability during temperature increases.
When melted, low-moisture part-skim cheese may not be as gooey or stretchy as whole milk cheese, and it may brown and burn more quickly. This can be a desirable feature for certain dishes, such as casseroles or skillets, where a nice continuous "sheet" of melted cheese is preferred. However, for dishes like pizza, where stretchiness and browning are important, whole milk cheese might be a better option.
It is worth noting that the term "part-skim" does not necessarily indicate a low-fat product. The percentage of skim can vary between manufacturers, and the labels often do not specify the exact percentages. Therefore, it is important to read labels and compare different brands to find the desired melting characteristics and taste preferences.
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Frequently asked questions
Yes, low-moisture part-skim cheese does melt.
Low-moisture part-skim cheese has a higher melting point than high-moisture cheese. It also melts into a nice continuous "sheet" of cheese.
The manufacturing process can affect how low-moisture part-skim cheese melts. This includes how the cheese was stretched/extruded, how low the moisture content is, when the salt was added, and if a starter culture or vinegar was used to acidify the cheese.
Polly-O and Boar's Head are good brands of low-moisture part-skim cheese that melt well. Borden® Cheese also offers a low-moisture part-skim mozzarella that melts perfectly for casseroles, skillets, or any family-style dish.
