Author Topic: Part skim to whole milk....what are the differences?  (Read 1710 times)

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Offline PizzaDanPizzaMan

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Part skim to whole milk....what are the differences?
« on: January 31, 2006, 11:53:05 PM »
Aside from brand differences. What can we expect as the major differences between the two mozzarellas? I have always chosen part skim low-moisture but only because I have been led to believe that the whole milk was fattier and therefore would create more of a "greasy" element to the pie.

Dan


Offline Pete-zza

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Re: Part skim to whole milk....what are the differences?
« Reply #1 on: February 01, 2006, 12:03:16 AM »
Dan,

I think this article will answer your question and a whole lot more about cheeses:

http://www.pmq.com/cheesey.shtml.

Peter

EDIT (3/22/13): For the Wayback Machine link to the above article, see http://web.archive.org/web/20090124235320/http://www.pmq.com/cheesy09.php
« Last Edit: March 22, 2013, 07:59:45 AM by Pete-zza »


 

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