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Journal of Dairy Science Vol. 73 No. 6 1644-1647
© 1990 by American Dairy Science Association ®
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Survey of Mozzarella Cheese Quality at Restaurant End Use

S. W. Pilcher 1 and P. S. Kindstedt 1

1 Dairy Foods Program, Department of Animal Science, University of Vermont, Burlington 05405-0044

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%).

Pizza restaurants used about 70% of all Mozzarella cheese produced in the United States. The majority of respondents in this survey expressed some degree of dissatisfaction with their cheese quality. The problem areas they identified are keys to monitoring Mozzarella quality for use on pizza and warrant further study.

Key Words: Mozzarella • quality at end use • functionality

Submitted on October 23, 1989
Accepted on December 18, 1989






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