The current pizza was originally invented in the Naples, Italy but the word pizza is Greek in origin, taken from the Greek word pektos meaning solid or clotted. In the 18th century Naples, Italy’s Neapolitan pizza was as basic as it gets. The pizza was made with main ingredients such as bread, tomatoes, and cheese and it was to a food for lower class citizens. The Neapolitan pizza we know today is characterized by its thin crust and simple toppings such as mozzarella and tomato sauce. Heating the milk and adding food grade citric acid to the milk help reduce the pH level to between 5.2-5.4 which makes the mozzarella cheese stretchy. The stretch resources of mozzarella depend on the interaction between casein micelles. The more the casein network is interconnected, which calls the cheese to stretch more. If an acid is used for an example vinegar, lemon juice or bacterially produced lactic acid the micelles are broken up and the negative charges are removed and some of the calcium “glue” is lost into the whey.Acid curdled cheeses, such cottage cheese, are usually eaten fresh, with the whey drained off and some salt added. They have a little flavor because many flavors producing enzymes do not work together, in these acidic conditions. Parmesan has high levels of sodium. Potassium and chloride ions for the cheeses saltiness and five biogenic amines including histamine, cadaverine and putrescene were found to be responsible for the burning element.
Hypothesis
The mozzarella cheese will melt faster than parmesan and cottage cheese.
Procedures
The independent variable for this process is seeing different types of cheeses can affect the taste, texture, and how it looks like.
1) Preheat the oven to 425 degrees.
2) While the oven is heating up gather all your ingredients.
3) Roll out the dough into mini pizzas.
4)Put ¼ cup of pizza sauce on the pizza dough.
5) Put ¼ cup of parmesan cheese.
6) Add toppings if you would like to.
7) Repeat all steps until three mini pizzas is made. (½ cup of mozzarella and 5 tsps. Of the cottage cheese).
8) Enjoy!
Data/Results
Trial 1
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Trial 2
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Trial 3
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Type of Cheese
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Cottage Cheese
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Parmesan
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Mozzarella
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Experimental Procedure
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¼ cup of pizza sauce
5 tsps. Of cottage cheese
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¼ cup of pizza sauce
¼ cup of parmesan
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¼ cup of pizza sauce
½ cup of mozzarella
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Observations
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Very liquidly
Falling off the dough
Stays liquidly
Didn’t spread
Melted after 10 mins
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Melting slowly
Bubbling
Cheese stays in one place
Gets burn easy
Doesn’t get fluffy
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Cheese is spending out
Fluffy
When it got out the oven the cheese starts to slide down
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Results
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Not much flavor
Slippery texture
Sour
Made crust soggy
Went under the crust
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Good
Different then Mozzarella
Tangy
Not as fluffy
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Fluffy
Bubbly
Tasty
Stayed together
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