[pizza] How mozzarella became the perfect pizza cheese … A look at the science behind pizza toppings. ‘To investigate, the team sprinkled grated mozzarella, cheddar, colby, edam, emmental, gruyere, and provolone on pizza crusts and baked them in an oven for a set time. Then the pizzas were shunted under a camera to be photographed for computer analysis. The software quantified the colour uniformity of the cheeses, with high uniformity meaning that there were no browned spots. Each cheese was also put through its paces in a standard panel of cheese tests, assessing its stretchiness, moisture content, how much oil it releases as it melts, and at what temperature it melts.’
This entry was posted on Wednesday, March 7th, 2018 at 2:45 pm and is filed under Food.