Pizza Cheese

First of all...welcome to the board!!

For simplicity, natural cheese in the US can be lumped into two main categories; Standardized Cheese and Non-Standardized Cheese. Standardized cheese follow the US Code of Federal Regulations. The link should take you to the cheese site and allow you to fully grasp what standards are applied to (LMPS) low moisture part skim Mozzarella(and all other standardized cheeses).

For cheese to be labeled as a standardized cheese they MUST follow the standards listed in this code. Keep in mind these standards were developed post WWII and have not been updated with current market expectations, ingredients or technology(obviously positive and negatives aspects to this).

Non standardized natural cheese do not reference standards for allowable ingredients or composition and as mainly defined by the "market". Although these products do not have reference standards if manufactured by in the US are subject to government manufacturing and sanitary enforcement as well as very strict customer standards and expectations.

Pizza cheese is a good example of these...."the Market" called for a cheese without the restrictions of standardized cheese so a new cheese was developed. Additionally as a growing amount US cheese is being offered in developing markets....it is advantageous to have the application of the cheese in the name for simplicity (Pizza Cheese compared to LMPS Mozz).....this in many cases is the reason for the marketing of PIZZA CHEESE

Other examples would be the fast growing Hispanic cheeses. These cheeses do not have reference standards but do have flavor and function (as well as food safety) expectations.

For countries/markets without standard cheese guidelines most fall back to Codex. A quick web search will link you with the standardize cheese listed in Codex.

To specifically answer your questions.....Pizza Cheese can be identical to LMPS or different. In large part these cheese can be interchangeable in Pizza or baked applications.

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Hope this gets you started...

Mr Cage

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vimlesh007 Members Profile Send Private Message Find Members Posts Add to Buddy List Newbie Joined: 06 Aug 2011 Location: New Delhi Status: Offline Points: 12	Post Options Post Reply Quote vimlesh007 Report Post Thanks(0) Quote Reply Topic: Pizza Cheese Posted: 09 Aug 2011 at 12:58pm
	ya.. Thanks Mr Cage & Mr Michael for your comment. I was also expecting the same. Mr. cage, you confirmed that. Thank you very much.

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MrCage Members Profile Send Private Message Find Members Posts Add to Buddy List Newbie Joined: 13 Apr 2010 Status: Offline Points: 7	Post Options Post Reply Quote MrCage Report Post Thanks(0) Quote Reply Posted: 06 Aug 2011 at 8:43pm
	First of all...welcome to the board!! For simplicity, natural cheese in the US can be lumped into two main categories; Standardized Cheese and Non-Standardized Cheese. Standardized cheese follow the US Code of Federal Regulations. The link should take you to the cheese site and allow you to fully grasp what standards are applied to (LMPS) low moisture part skim Mozzarella(and all other standardized cheeses). For cheese to be labeled as a standardized cheese they MUST follow the standards listed in this code. Keep in mind these standards were developed post WWII and have not been updated with current market expectations, ingredients or technology(obviously positive and negatives aspects to this). Non standardized natural cheese do not reference standards for allowable ingredients or composition and as mainly defined by the "market". Although these products do not have reference standards if manufactured by in the US are subject to government manufacturing and sanitary enforcement as well as very strict customer standards and expectations. Pizza cheese is a good example of these...."the Market" called for a cheese without the restrictions of standardized cheese so a new cheese was developed. Additionally as a growing amount US cheese is being offered in developing markets....it is advantageous to have the application of the cheese in the name for simplicity (Pizza Cheese compared to LMPS Mozz).....this in many cases is the reason for the marketing of PIZZA CHEESE Other examples would be the fast growing Hispanic cheeses. These cheeses do not have reference standards but do have flavor and function (as well as food safety) expectations. For countries/markets without standard cheese guidelines most fall back to Codex. A quick web search will link you with the standardize cheese listed in Codex. To specifically answer your questions.....Pizza Cheese can be identical to LMPS or different. In large part these cheese can be interchangeable in Pizza or baked applications. . Hope this gets you started... Mr Cage

Admin Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Administrator Joined: 01 Sep 2009 Location: N. Ireland Status: Offline Points: 390	Post Options Post Reply Quote Admin Report Post Thanks(0) Quote Reply Posted: 06 Aug 2011 at 5:46pm
	We are fortunate to have a Mr Cage as a forum member. He is very experienced in this area and hopefully will respond. From my perspective the term "Pizza cheese" is open to interpretation and as a consequence regulatory authorities in different jurisdictions have developed regulations to clarify and describe particular cheeses and other foods.

vimlesh007 Members Profile Send Private Message Find Members Posts Add to Buddy List Newbie Joined: 06 Aug 2011 Location: New Delhi Status: Offline Points: 12	Post Options Post Reply Quote vimlesh007 Report Post Thanks(0) Quote Reply Posted: 06 Aug 2011 at 10:47am
	I was having a notion that Pizza Cheese is Low moisture Part Skim Mozzarella. But today when I Visited website of US Dairy Export Council I saw two different type of cheese under Pasta Filata category i.e. Low moisture Part Skim Mozzarella and Pizza Cheese. PLease make me understand clear; what is difference betwwen the two cheeses. Thanks.