Patrick Oconnell
Frozen pizzas are a convenient meal option for many people, and they come with a variety of toppings and cheeses. While the cheese on frozen pizzas is assumed to be pasteurized, there have been instances where people have questioned whether the cheese they consumed was pasteurized or not. This is particularly important for those with dietary restrictions or health concerns. In the United States, most cheese sold in stores is pasteurized, and any unpasteurized cheese must be clearly labeled. However, there are exceptions, and some frozen pizzas may use unpasteurized cheese, which can be a cause for concern for consumers.
Characteristics and values of cheese on frozen pizza
| Characteristics | Values |
|---|---|
| Pasteurization | Cheese on frozen pizza is likely to be pasteurized, especially in the US where most states prohibit the sale of unpasteurized cheese in stores. |
| Type of Cheese | Mozzarella is the most popular cheese used on frozen pizzas, accounting for about 30%. Other common types include provolone, cheddar, and Parmesan. |
| Processing | Cheese for frozen pizzas may be comminuted, processed into granules or fragments. It can also be processed into blocks and then grated, made into granules, or sliced. |
| Moisture Content | Manufacturers aim for a moisture content of 50-52%. Low-moisture mozzarella can be specifically formulated for pizza. |
| Fat Content | The target fat-in-dry-matter content is 35-40%. |
| Meltability | The addition of vegetable oil improves meltability. Higher pasteurization temperatures also increase melt. |
| Browning | The addition of vegetable oil reduces browning. |
| Stretchiness | A blend of vetch milk and cow milk improves stretchiness. |
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What You'll Learn
Cheese on frozen pizza is likely pasteurized
Cheese used on frozen pizzas is often processed and modified to achieve optimal qualities in browning, melting, stretchiness, and fat and moisture content. For instance, the addition of a thin layer of vegetable oil to low- and reduced-fat pizza cheese increases meltability and reduces browning and dehydration. In some cases, the cheese is processed into minute granules or fragments to be used on frozen pizzas.
Cheese on frozen pizza is likely to be mass-produced and frozen after manufacturing, which further supports the likelihood of it being pasteurized. Pasteurization is a common practice in the dairy industry to improve the safety and quality of milk and cheese products. It involves heating the product to a specific temperature to destroy harmful bacteria and extend its shelf life.
While it is not always explicitly stated on the packaging of frozen pizzas, it is generally assumed that the cheese used is pasteurized. However, it is always a good idea to check the ingredients list and look for any indications of pasteurization or the lack thereof.
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Soft imported cheeses are the exception
While most cheese sold in stores in the US is pasteurized, soft imported cheeses are the exception. In Canada, domestic or imported unpasteurized cheese, or raw milk cheese, is legal to be sold, but it must be aged for at least 60 days before retailers can sell it. This is to ensure that any potentially harmful bacteria have died off naturally. However, soft cheeses like brie are typically at their prime after being ripened for only 20 to 30 days. This means that Canadians may not be able to try the authentic versions of these cheeses, as the aging process can alter their taste and texture.
Raw-milk cheese is made with milk that has not been pasteurized. These cheeses can be firm, oozy, creamy, or crumbly, and come in various shapes and sizes. They are usually produced by small-scale artisanal producers and made from the milk of a single herd of cows, sheep, or goats. The milk from these animals is rich in flavor-building enzymes that are destroyed or denatured when heated during the pasteurization process. As a result, raw-milk cheeses have a unique and complex flavor, as well as a sense of "terroir," or the "taste of place," that reflects the characteristics of the land where the cheese is produced.
The process of pasteurization involves heating milk to approximately 65° C (149° F) to kill any potentially harmful pathogenic bacteria. While this process makes milk and cheese safer for consumption, it also alters the natural enzymes and bacteria present in the milk, impacting the flavor and other characteristics of the cheese. This has led to a controversy surrounding the pasteurization of cheese, with some preferring the unique taste of unpasteurized cheese.
It is important to note that, while soft imported cheeses may be an exception to pasteurization, they are still safe to consume. The aging process ensures that any harmful bacteria are eliminated, and the strict regulations surrounding the sale of unpasteurized cheese help to protect consumers. However, it is always a good idea to check the labels and ingredients of any cheese or frozen pizza you purchase to ensure that it meets your preferences and dietary needs.
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Mass-produced pizza cheese is frozen after manufacturing
Frozen pizzas are a convenient and popular food item, with 700 million sold each year in the United States alone. The cheese used on frozen pizzas is often a mass-produced, processed product, specifically designed for use on pizzas. This cheese is typically frozen after manufacturing and shipped in a frozen state to maintain its quality and extend its shelf life.
Mass-produced pizza cheese is a multi-million dollar industry, with companies like Leprino Foods processing 600,000 tonnes of pizza cheese annually. The cheese is usually made from cow's milk and is similar to mozzarella, but with some key differences. For example, pizza cheese has lower moisture content, which helps prevent the pizza from becoming soggy. It also has different fat densities, which can impact the browning, melting, stretchiness, and overall taste of the cheese.
The production process of mass-produced pizza cheese can vary, but it is often designed to be quicker and cheaper than producing traditional cheese. One common method is to process the cheese into minute granules or fragments, which can then be grated, sliced, or made into granules for use on pizzas. This type of cheese may also be processed into blocks, which can be used for pizza or other foods.
In some cases, analogue or imitation cheese may be used on frozen pizzas. These cheese-like products are not actually cheese but are designed to melt well and remain chewy. They are often made using casein-based mozzarella-like substitutes or other dairy products. In the United States, regulations have required frozen pizzas with meat to include a certain percentage of real cheese, but it is not uncommon for frozen pizzas to contain a blend of real and imitation cheese.
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Pasteurization improves the meltability of cheese
In the context of cheese-making, pasteurization refers to the heat treatment of milk, which is necessary for certain types of cheese, such as mozzarella, that are consumed fresh. Pasteurization improves the meltability of cheese by altering its physical and chemical composition.
The process of pasteurization involves heating milk to a specific temperature range, typically between 160°F to 176°F (72°C to 80°C), to destroy pathogens and improve the quality of the final product. This heat treatment has a significant impact on the meltability of cheese.
During pasteurization, the fat content in milk undergoes changes. The size of fat droplets decreases, and the concentration of trisodium citrate (TSC) increases, improving fat emulsification. These alterations in fat composition influence the meltability of the resulting cheese. Higher milk fat levels contribute to increased meltability, making the cheese more amenable to melting when heated.
Additionally, the type of milk used in cheese-making also plays a role in meltability. For example, mozzarella made from buffalo milk is known to have superior meltability compared to that made from cow's milk due to its unique aroma, physical attributes, and income. Moreover, cheese produced from a mixture of cow and buffalo milk exhibits higher meltability than cheese made from either type of milk alone.
The concentration of basil seed gum (BSG) added during the cheese-making process also affects meltability. Higher BSG concentrations result in more elastic cheese with improved meltability. However, it is important to note that the flowability of the cheese is primarily dependent on its protein content.
In summary, pasteurization improves the meltability of cheese by modifying the fat composition and, in conjunction with other factors like milk type and added ingredients, enhances the overall meltability of the final cheese product.
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Mozzarella is the most popular pizza cheese
Mozzarella is the most popular cheese for pizza. It is known for its meltability and stretchability, making it the perfect foil for spicy toppings. It is a simple, fairly neutral cheese with a milky/tangy flavour.
Mozzarella is a key component of the classic Pizza Margherita, alongside fresh basil and sweet tomato sauce. One of the most popular kinds of fresh mozzarella is Mozzarella di Bufala Campana, also known as Buffalo Mozzarella, which is produced in certain areas of Italy. Its traditional recipe dates back several centuries.
Mozzarella is also used in conjunction with other cheeses on pizza. Pizza Quattro Formaggi, or four-cheese pizza, combines mozzarella, gorgonzola, havarti, and parmigiano-reggiano. Another popular blend is the New York-style combination of mozzarella and provolone, which is said to give a good cheese stretch.
In the US, mozzarella on pizza will almost certainly be pasteurized. While it is not true that all cheese sold in stores is pasteurized, most states prohibit the sale of unpasteurized cheese. If cheese is unpasteurized, it must be very clearly labelled, so it is highly unlikely that you would stumble upon it accidentally.
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Frequently asked questions
Cheese for frozen pizzas may be comminuted, in which the cheese is processed into minute granules or fragments. Low-moisture mozzarella can be formulated specifically for pizza. It is highly likely that the cheese on frozen pizza is pasteurized, as most mass-produced pizza cheeses are frozen after manufacturing and shipped frozen.
In the US, most cheese sold in stores is pasteurized. If the cheese is not pasteurized, it will be clearly labeled. The likelihood of stumbling upon unpasteurized cheese is highly unlikely.
Pizza cheese encompasses several varieties and types of cheeses and dairy products that are designed and manufactured for use specifically on pizza. The most popular cheeses used in the preparation of pizza are mozzarella (about 30%), provolone, cheddar, and Parmesan.
An example of a processed pizza cheese is Provel, which uses cheddar, Swiss, and provolone cheeses as flavorants. Casein-based mozzarella-like imitation processed cheeses are also used as a mozzarella substitute on frozen pizzas.
