Dairy Ingredients for Food Processing by Kilara Arun. Chandan Ramesh C. & Arun Kilara

Author:Kilara, Arun.,Chandan, Ramesh C. & Arun Kilara
Language: eng
Format: epub
Publisher: John Wiley & Sons, Inc.
Published: 2011-12-20T16:00:00+00:00

Italian Cheese Varieties

Total cheese production in the United States in 2008 was 9.9 billion lbs (IDFA, 2009). Italian cheeses, particularly mozzarella cheese, are the most popular cheeses, accounting for production volume of 4.158 billion lbs in 2008. Italian cheeses accounted for nearly 42% of the total cheese produced.

Mozzarella cheese dominated and accounted for 77.9% of the total Italian cheeses, followed by provolone at 7.9% and ricotta at 6.2%. In contrast, the American cheese group (cheddar, colby, monterrey, and jack) registered 4.071 billion lbs and constituted 40.9% of the total cheese production.

Italian cheeses may be classified according to their hardness. Figure 11.2 shows their classification according to Reinbold (1963).

Figure 11.2. Italian cheese varieties.

Adapted from Reinbold (1963).

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