This is demonstrated by a study by a group of researchers who have analyzed the
performance of cooking various cheeses
BUT SUCH AS cheddar, provolone or emmental! To make a pizza perfect we want the
mozzarella. For us Italians the what is obvious but abroad? On pizzas of the
restaurants of the Alps you can find everything. Now, a scientific research
could convince the restaurateurs foreigners to use the one and only cheese that
makes the pizza perfect: the mozzarella. This is the ingredient to be used to
have a hot pizza, stringy, tasty and crunchy. With others, such as Cheddar,
Colby, Edam, Emmentaler, Gruyere, Provolone, in fact, you do not get the same
result, explains the study published by the Institute of Food Technologist in
the Journal of Food Science, and coordinated by Bryony James, University of
Auckland. The mozzarella cheese, in addition to being delicious, it melts to
perfection is a perfect match with virtually almost every seasoning. THE
researchers, using a machine that combines images with the analysis quantified,
have studied the composition and texture of various cheeses and analyzed the
performance of cooking the pizza with each of these, to understand the
differences for the purposes of roasting and baking of the cheese, which should
become stringy. Have discovered that the elasticity, the oil content, the
moisture, the activity of the water and the transition temperature, are all
factors that influence the uniform color of the cheese. For example, the bubbles
are not formed with Cheddar, Colby, and Edam because little elastic, while the
amount of oil present in Gruyere and Provolone allows a roasting less intense,
almost zero with the Emmentaler, why stop the evaporation of moisture. Then,
conclude the researchers, the mozzarella is the best, and can be combined with
these cheeses to create a gourmet pizza, less crispy appearance, depending on
your tastes.
