Survey of Mozzarella Cheese Quality at Restaurant End Use
Sarah Pilcher, Paul S. Kindstedt
Journal of Dairy Science
Abstract
A survey of Mozzarella cheese quality that solicited responses from managers of 22 pizza restaurants located in Chittenden County, Vermont indicated variable quality of Mozzarella cheese used for pizza preparation by these establishments. The following problems were experienced either frequently or occasionally by 50% or more of the respondents: poor shredding properties (55%); excessive free oil (67%); soupy melted cheese (67%); blistering (50%).
Extracted Claims
4 claims extracted from this paper into the knowledge graph
Mozzarella cheese exhibits poor shredding properties
“The following problems were experienced either frequently or occasionally by 50% or more of the respondents: poor shredding properties (55%).”
Mozzarella cheese exhibits excessive free oil
“The following problems were experienced either frequently or occasionally by 50% or more of the respondents: excessive free oil (67%).”
Mozzarella cheese exhibits soupy melted cheese
“The following problems were experienced either frequently or occasionally by 50% or more of the respondents: soupy melted cheese (67%).”