Kamil Perry
There are several ways to make pizza cheese stringy for commercial use. One way is to use a low-moisture, pre-shredded, part-skim mozzarella, which is often sold in hard blocks. This type of cheese is designed to be stretchy and to stay that way when warm. Another way is to use a combination of cheeses, such as mozzarella and Monterey Jack, or mozzarella and provolone. The key to achieving a good cheese pull is to use a cheese with a higher moisture content. Additionally, when shooting commercials, advertisers may use movie magic to make the cheese look stretchier, such as by adding glue, although this is unlikely to be served to customers.
Characteristics of stringy pizza cheese for commercial use
| Characteristics | Values |
|---|---|
| Type of cheese | Mozzarella, Monterey Jack, Provolone, Part-skim mozzarella |
| Temperature | 140* F |
| Technique | Using a heat gun to melt the cheese |
| Other additives | Corn syrup, Glue (not confirmed) |
| Cheese properties | Higher moisture content, pre-shredded |
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What You'll Learn
Using glue to make cheese stretchier
While there is some speculation that pizza companies use glue to make their cheese stretchier, this is likely not the case. Several pizza chains have denied using glue to make their cheese stretchier, and if they did, it would be a safety issue that would need to be regulated by the FDA.
However, it is important to note that advertisers are not prohibited from adding inedible products to food when filming commercials. As a result, it is possible that glue is used to create longer cheese pulls for advertising purposes.
In terms of the chemistry of cheese, the level of acid development often dictates how well a cheese will melt and stretch. Acid dissolves the calcium "glue" in the casein mesh, allowing the protein structure to melt and stretch. Cheeses with low acid content have a lot of calcium, which prevents them from melting and stretching as easily.
While glue may be used in the filming of pizza commercials to create longer cheese pulls, it is unlikely that pizza companies are using glue to make their cheese stretchier in their final product.
To achieve stretchier cheese, one can use cheeses with higher acid content, as the acid will help dissolve the calcium "glue" and allow for better melt and stretch. Additionally, using a heat gun to melt the cheese, as done by food stylists, can help create longer cheese pulls.
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Adding paint or corn syrup to achieve the desired look
While the stringiness of pizza cheese is largely determined by the type of cheese, its preparation, and the sauce-to-cheese ratio, certain additives like paint or corn syrup have been anecdotally suggested to enhance the desired stringy look for commercial purposes.
Paint
Although it is not a common or recommended practice, some anecdotal reports suggest that paint may be added to pizza cheese in commercials to achieve the desired stringy appearance. This is done to create a visually appealing effect for the camera, rather than for consumption. It is important to note that paint is not a food-safe ingredient and should not be used in any edible product.
Corn Syrup
Corn syrup is a sweet, sticky substance commonly used in baking and candy-making. While it is not typically used in pizza cheese, understanding its properties can provide insights into achieving the desired stringy look. Corn syrup has a high sugar content, which can contribute to the stringiness of the cheese mixture when used in appropriate amounts. Additionally, its thick and full-bodied consistency can help enhance the stringy appearance of the cheese. However, it is crucial to use corn syrup sparingly, as excessive amounts can result in a clumpy texture.
To create a similar effect without using corn syrup, one can experiment with alternative ingredients like starch, flour, or cornstarch. These ingredients can be added to the cheese mixture to prevent the formation of long, tangled protein strands, thus promoting a stringier texture. Additionally, adjusting the ratios of ingredients and using thin, stringy pieces of cheese can further enhance the desired stringy look.
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Using cheaper, low-moisture cheese
Commercial pizza places like Domino's and Pizza Hut use cheaper, low-moisture cheese that is designed to be stretchy and to stay that way when warm, rather than hot. This is because the cheese is a key characteristic of pizza, and the "perfect cheese pull" is desirable.
In a Reddit post, a user recommends using whole milk, low-moisture mozzarella, which can be blended with provolone for extra stretchiness. Another user suggests that the stringiness of cheese depends on the moisture content of the mozzarella.
Pizza Hut has stated that they use a heat gun to melt their cheese. When mozzarella is heated to 140°F, the milk proteins in the cheese realign horizontally, allowing the cheese to be peeled in long strings.
While some people believe that glue is added to cheese in commercials to make it stretchier, this is not the case. The Federal Trade Commission (FTC) states that while there is no rule against adding inedible products to food in commercials, it is a problem if it misleads the consumer about an important characteristic of the food. Therefore, adding glue to cheese in a commercial could be considered misleading, as it would directly affect the consumer's perception of the product's cheese quality.
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Heating the cheese to 140°F to realign milk proteins
The stringiness of pizza cheese in commercial use is a result of heating the cheese to 140°F, which realigns the milk proteins. This process is known as high-temperature treatment (HTT) and is commonly applied to various types of cheese, including mozzarella.
When milk is heated at temperatures ranging from 77°C to 140°C, its composition changes. Specifically, HTT leads to higher moisture content and increased levels of whey protein, lactose/lactic acid, and moisture-in-non-fat substances (MNFS). Conversely, it results in lower levels of fat, salt-in-moisture (S/M), total protein, calcium, and pH. These effects are generally more pronounced at higher temperatures within the HTT range.
In the context of cheese production, HTT has been found to positively impact several factors, including protein recovery, actual yield, and moisture-adjusted yield, for a range of rennet-curd cheeses. This treatment process is particularly relevant for achieving the desired stringiness in pizza cheese.
At 140°F, the milk proteins in mozzarella cheese, specifically, undergo a horizontal realignment. This realignment allows the cheese to form long, stringy strands when peeled or stretched. This phenomenon is the secret behind the appealing cheese pulls often showcased in pizza commercials and advertisements.
It is important to distinguish between the cheese used in commercials and that used for consumption. While pizza commercials may employ various techniques, such as using glue or other inedible substances to enhance the stretchiness of the cheese for visual appeal, the cheese in the final product is safe to consume and may exhibit stringiness due to the appropriate heating and processing of the cheese.
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Using pre-shredded, part-skim mozzarella
When it comes to pizza cheese, mozzarella is the star. Its meltability and stretchiness are key to achieving the perfect cheese pull. While fresh mozzarella tends to release water as it melts, becoming soupy, low-moisture mozzarella is the go-to choice for most pizza styles. It stretches beautifully without compromising the integrity of the pizza crust.
For commercial use, pre-shredded, part-skim mozzarella is a convenient option. However, it's important to note that this variety may not deliver the same stringy, stretchy texture as whole milk mozzarella. Part-skim mozzarella tends to brown faster and form an unattractive crust due to the added starch in shredded cheese.
To enhance the performance of pre-shredded, part-skim mozzarella, consider the following techniques:
- Mix with Full-Fat Mozzarella: Combine pre-shredded, part-skim mozzarella with full-fat mozzarella to strike a balance between stretch and flavour. Experiment with different ratios to find your preferred mix.
- Incorporate a White Sauce: Create a white sauce with garlic, herbs, and other flavourings. Toss your pre-shredded cheese with a small amount of this sauce to add moisture and enhance flavour.
- Choose the Right Base: Opt for a rich, oily base or sauce for your pizza. This can include ingredients like oil-marinated olives, roasted or sautéed vegetables, or bacon, which contribute their own fats to the pizza, compensating for the lower fat content of the cheese.
- Control Browning: Monitor the cooking process to prevent excessive browning, which can affect the appearance and texture of the cheese.
While these techniques can improve the performance of pre-shredded, part-skim mozzarella, it's worth noting that whole milk mozzarella generally provides superior stretch and flavour. However, with the right adjustments, you can still create delicious, stringy pizzas using pre-shredded, part-skim mozzarella.
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Frequently asked questions
Pizza companies use a variety of methods to make their cheese stringy, including using a high volume of low-moisture mozzarella, adding other types of cheese such as provolone, and ensuring the cheese is hot.
There is no evidence that pizza companies use glue to make their cheese stringy, although some people believe this to be the case. Pizza companies have denied this claim.
Pizza companies use a variety of methods to make their cheese stringy for commercials, including using a heat gun to melt the cheese and cutting the pizza in a specific way. Some people believe that pizza companies use glue to make their cheese stringy in commercials, but there is no evidence to support this claim.
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