Editing Mozzarella (section)

===Low-moisture===
Several variants have been specifically formulated and prepared for use on pizza, such as low-moisture mozzarella cheese.<ref>{{cite web |author=Aikenhead, Charles |date=1 June 2003 |title=Permanently pizza: continuous production of pizza cheese is now a realistic proposition |url=http://business.highbeam.com/137612/article-1G1-105477922/permanently-pizza-continuo |url-status=dead |archive-url=https://archive.today/20130125035645/http://business.highbeam.com/137612/article-1G1-105477922/permanently-pizza-continuo |archive-date=25 January 2013 |access-date=30 September 2012 |publisher=Dairy Industries International}} {{Subscription required}}</ref><ref>{{cite book |author=Fox, Patrick F. |url=https://books.google.com/books?id=c7cacFl04bgC&q=pizza+cheese&pg=PA338 |title=Cheese: Chemistry, Physics and Microbiology (Major Cheese Groups) |date=1999 |publisher=Aspen Publishers, Inc. |isbn=9780834213395 |volume=2 |access-date=27 September 2012}} {{ISBN|0412535106}}</ref> The ''International Dictionary of Food and Cooking'' defines this cheese as "a soft spun-curd cheese similar to mozzarella made from cow's milk" that is "[u]sed particularly for pizzas and [that] contains somewhat less water than real mozzarella".<ref>{{cite book |last=Sinclair |first=Charles G. |url=https://books.google.com/books?id=fnveo8cyxKkC&q=%22pizza+cheese%22&pg=PA417 |title=International Dictionary of Food and Cooking |publisher=Fitzroy Dearborn Publishers |year=1998 |isbn=1579580572 |page=417}}</ref>

Low-moisture part-skim mozzarella, widely used in the food service industry, has a low [[galactose]] content, per some consumers' preference for cheese on pizza to have low or moderate [[Food browning|browning]].<ref>{{cite journal |author1=Baskaran, D. |author2=Sivakumar, S. |date=November 2003 |title=Galactose concentration in pizza cheese prepared by three different culture techniques |journal=International Journal of Dairy Technology |volume=56 |issue=4 |pages=229–232 |doi=10.1046/j.1471-0307.2003.00109.x |doi-access=free}}</ref>{{efn|Galactose is a type of [[sugar]] found in dairy products and other foods that is less sweet than glucose. Sugar in foods can lead to [[caramelization]] when they are cooked, which increases their browning.}} Some [[pizza cheese]]s derived from skim mozzarella variants were designed not to require aging or the use of starter.<ref name="McMahon">{{cite web |author=McMahon |display-authors=etal |date=5 September 2000 |title=Manufacture of Lower-fat and Fat-free Pizza Cheese |url=http://www.google.com/patents?id=hs4DAAAAEBAJ&printsec=abstract&dq=pizza+cheese |url-status=dead |archive-url=https://web.archive.org/web/20200110123935/https://patents.google.com/patent/US6113953?oq=pizza+cheese |archive-date=10 January 2020 |access-date=28 September 2012 |publisher=United States Patent and Trademark Office}}</ref> Others can be made through the direct acidification of milk.<ref name="McMahon" />