CA1335057C - Pizza preparation from comminuted cheese - Google Patents

Abstract

The method of producing baked pizza, comprising the steps of:
(a) preparing cheese in the form of fresh cheese granules, said cheese consisting of at least one variety of mozzarella, or a blend of mozzarella with other cheese, said blend being adapted for use on baked pizza;
(b) freezing said cheese granules by individual quick freezing thereof, the cheese granules being frozen at a tempera-ture below -10°F which freezes the granules so rapidly that the individual granules retain essentially the same moisture content and distribution as before freezing, the resulting frozen gran-ules being in free-flowing condition;
(c) maintaining said granules in frozen free-flowing condition with said moisture substantially unchanged until the granules are used;
(d) applying the granules so maintained to pizzas being prepared for baking without complete thawing of the gran-ules, at least the interiors thereof being frozen; and (e) baking the pizzas with the applied unthawed granules and obtaining baked pizzas of good appearance and quality.

Description

-l- 1335057 ~ROZE~ G ~ULAR CHEESE PRODUC~
FOR BAKED p~ZZ~$
This application is a division of our application no 563,034 filed March 31, 1988 ~IELD OF INVENTION

The field o~ th~s inrention ~5 the use of comminuted cheese on baked pizza.

BACKGROUND OF INVENTION
In the United States, many retail operations engaged in preparation and baking of pizzas desire to use cheese in a comminuted form. Consequentlv, producers of mozzarella and other cheese used on pizzas shred or dice block cheese for de-livery to the pizza restaurants. To provide improved storage and keeping aualities, comminuted cheese ~or use on pizzas can be frozen and delivered in frozen or semi-frozen condition.
However, the cheese must at least be thawed to the extent that the shreds or granules can be separated. Moreover, further thawing is needed to improve functionalitv.
The use of comminuted cheese in frozen or partially frozen condition on pizzas frequently results in baked products showing excessive browning and blistering. Not only is this appearance unattractive to the consumer, but the flavor and eating quality can also be adversely affected.
The recommended practice involves slow thawing of the frozen cheese. Where thawing is carried out during non-freez-ing refrigerated storage, as is a common practice, a minimum of two to three days of thawing-holding is usuallv required.
Moreover, the best practice involves holding of the granular cheese for four to five days, until thawing is completed.
Because of the problems associated with the use of frozen comminuted cheese for preparing pizza, certain fran-chised cheese restaurants require that the comminuted cheese be packaged non-frozen in specially designed packages. This adds considerably to packaging and distribution expenses, al-though it does avoid the necessity of slo~ thawing.
~' ~ -2- 1335057 As far as is known, no one heretofore has produced frozen comminuted cheese which can be applied to pizzas in frozen or partially frozen condition and baked to produce a pizza product of as good quality as with fully thawed cheese.
The high standards of appearance, quality and taste for large scale pizza preparation have not been satisfied by the use of comminuted cheese which has not been completely thawed.
It has also been desired to modify the properties of granular cheese for use on pizzas and as toppings or ingredients in other baked food products. Such modifications include the incorporation of emulsifiers and flavor additives.
Heretofore, however, no method or product has been provided in which such additives are provided as components of frozen comminuted cheese.
The coated frozen cheese produced in accordance with this invention is in a particulate free-flowing condition.
Modification of taste and functional properties of the cheese can be obtained by applying coatings to the outsides of the cheese particles. The coatings can be applied so as to encapsulate the individual granules.

More specifically, it has been found that a new kind of frozen granular cheese product can be prepared by coating frozen free-flowing cheese granules with an aqueous carrier containing one or more cheese additives, such as flavor modifiers, emulsifiers, etc. The additive can be distributed in an aqueous carrier in the form of a solution, dispersion, or emulsion. The carrier containing the additive is applied as a thin coating to the granules. On contact with the granules, the coating freezes, thereby fixing the additive in distributed form around the outer surfaces of the granules.
The coated frozen granules have a variety of uses in addition to application to pizzas. They can be used as toppings or ingredients in other food products. By application in frozen or semi-frozen condition, the coatings remain distributed on the granules. When the food product is baked, the coatings will liquify and the additive will be spread over and into the cheese granules or into and through the food product. In other words, the desired modification occurs during baking use of the coated frozen granules. A
method and product are thereby provided which achieve efficient and uniform modification of granular cheese for use in baked food products.

DETAILED DESCRIPTION

The term "comminuted cheese" as used herein refers to shredded or diced cheese of the kind which heretofore has been sold for use in producing pizza products. The term "granule" is used generically as referring to the particulate form of such shredded or diced cheese. The granules are usually of cubical or an elongated rectilinear shape.
However, the granules may also be slivers of irregular shape.
In practicing the method of this invention, any cheese blend may be employed of the kind used on pizzas or in other baked food products. In the United States, varieties of mozzarella are the most common type cheese for pizza use, and are used alone or in cheese blends. Other varieties of cheeses used on pizzas in minor proportions of mozzarella blends include cheddar, Muenster, Swiss, Monterey Jack, Provolone, and the semi-soft part skim-milk cheese sometimes called "pizza cheesen. Cheeses are usually produced in block form. For purpose of this invention, the cheese blocks are comminuted to shreds or ~ - 5 - 1335057 granules. For example, the block cheese can be sliced and then diced to form cubical or elongated granules.
Alternatively, cheese shredding equipment can be used. The granules may have dimensions in inches of from 0.1 x 0.1 x 0.5 up to 0.25 x 0.25 x 1.5. Examples of representative granule shapes are: (1) 1/8 x 3/16 x 3/4 inches; and (2) 1/8 x 1/8 x 1/8 inches.
In carrying out,the method of this invention, the comminuted cheese is rapidly frozen, by contact with a freezing medium, preferably by direct contact with low temperature air. The freezing air should be at a temperature below -lO-F and preferably below -20-F. For example, the optimum air temperature is as low as -35 to -45-F.
To accomplish rapid freezing of the comminuted cheese, a bed of the granules can be directly contacted by freezing air.

~ -6- 1335057 For example, the cheese granules ~ay be contacted in a fluidized bed, or in an agitated bed foF rapi~L~ exposing all exterior surfaces of the granules to the fxeezing air. B~ passing the freezing air upw~rdl~ ~hrough beds in wh~ch the cheese par-ticles are agitated, o~ preferably fl~dized, the air flow can contact all of the exterior surfaces of the particles. With air at a sufficiently lo~-temperature, su~face c~usts will rapidly for~ on t~e granule~, thereby locking in the moisture.
Commerc~ally a~aIlable e~uipme~t can be used for the freezing of the com~inuted cheese. This equipment is of the kind sold for individual quick freezing (IQFl o granular food products. Heretofore, "IQF~ equipment has been employed pri-marily for freezing vegetables, and the freezing step has usual-ly been accompanied b~ partial drying of the product. In pre-paring the frozen cheese for the purpose of this invention, as explained above, it IS desirable to avoid moisture loss from the cheese as it is being frozen.
In one preferred method of freezing the comminuted cheese, fluidized bed-type IQF equipment is employed. Such fluidized bed equip~ent is described in United States Patents 3,169,381, 4,265,096, and 4,478,141. Commercially, suitable IQF fluidized bed equipment is available from Prigoscandia (Frigoscandia Contracting, Inc., ~ellevue, ~A). Expanded bed-type freezing equipment is available from several suppliers, including Cloud & Britton, Inc., Mountlake Terrace, Washington.
In preparing the comminuted cheese for freezing, pre-cooling of the cheese is not required, that is, the cheese may be at temperatures substantially above 32F. For example, tem-peratures in the range of 35-55~ can be used, up to ambient room temperature, ~fter the comminuted cheese is completely frozen, typically requiring fro~ fivè to ten minutes, the cheese granules will ~e a~ Vexy cold tempex~tu~es, but somewhat abo~e the tempera~uxe of the freez~n~ aiX. For example, the tempera-tuxe of the ~o~zen cheese will usua~ e ~e~ow oP, s-uch a$ at a te~perature of fro~ a~out -10 to -20~P, ~ fter the cheese is frozen as-described, the shreds or granules will be In an indivId~ai free-flo~ing form. The par-- i335.057 ticulate cheese iS then furthex processed in accordance with this invention~ For ex~mple, a conVeyor belt, ox rotating drum, or other e~uip~ent m~y be used, In one e~bod~ent, the cheese particles may be sprayed with an aqueous ca~rier containing one ore more cheese additi~es, such as flavor modifiers, emulsi-fiers, surfactants, de~oamers, preser~tives~ etc. Any GRAS-appro~ed food additive can be used~ The add~tive may be in an aqueous solution, dispersion, or emuision, and a plurality of additIves may be applied in a single laver or a plurality of layers. The carrier should contain suffIcient water so that it will freeze on the cheese particles. Granules of d~fferent kinds of cheese may be mixed in frozen condition, either before or after coating.
It is desirable to mix or agit~te the cheese while the coatings are being applied. When properly applied, the in-dividual granules become encapsulated by the frozen coating.
This can be done in a fluidized ~ed, such as near the discharge end of the fluidized bed IQF freezer. Alternati~ely, a conveyor blet can be equipped with devices for mixing the cheese par-ticles as they are coated. Spray appllcation of the coatings will usually be most convenient. As the aqueous carrier is distributed over the outer surfaces of the cheese granules, the carrier can be rapidly converted to frozen layers. At the same time, the coated granules can remain free-flowing. In a pre-ferred embodiment, the coatings are in the form of thin con-tinuous layers and comprise from 0.5 to 4.0~ by weight based on the uncoated cheese granules, that is, from 0.5 to 4 parts of the aaueous coating are used per 100 parts b~ weight of the cheese. Thorough distribution of the coatings IS enhanced be-cause the aqueous carriex is not absorbed by the frozen gran-ules. A sexies o~ coat~ngs, such ~s a two-layer coating may be applied, each la~er cont~ining one OX more di~erent additives, The use of such ~ozen coatings can be in add~tion to ap~ica-tion of a ~xeseXY~tiye or other agent to the granules be~ore ~xeez~ng, when ~medi~te granule penetration ~s desired. For example, an aqueous so~ution o sodium citrate may be sprayed on the granules prlor to fxeezinq.

W~en the coated frozen cheese is applied to pizzas and baked thereon, the co~tin~s will liauify first. This ~ermits the fla~or additiye and/or emulsifier to spread over and into the cheese particles as their outer sur~aces become thawed.
The water in the coat~ng will then flash off. In this way, special fla~or characte~istics can be im~arted with relative uniformity to the melted cheese layex on the pizza. Cheese emulsifiers apPlted ln this way can function to soften the out-er portions of the cheese granules. This will improve melting and fusing of the granules. The features are also of importance in toppings for other baked food products. Further, the im-proved melting and fla~or distrihution are generally advantages where the frozen granules are mized into food oroducts prior to baking. Some of the advantages of the present invention can also be achie~ed in other uses of the coated frozen granules, such as in the home preparation of salads or salad dressings.
Coated frozen granules may be mixed into a dressing or applied to a salae. They will rapidly thaw, and as they thaw the sur-face coating containing the flavor additive will become distri-buted and impart the desired flavor characteristics to the dressing, salad, etc.
T~e f~ozen granules, co~ted or uncoated, may be packed in plastic bags-and the bags ~aced in caFtons for shipment or storage. In prior practice, frozen storage of granular cheese was limited to about six months without loss-of quality. It is surprising therefore that the frozen cheese granules of this in-~ention can be stored for Periods of over 12 months without any quality deterioration. This storability feature facilitates production by the c~eese manufacturer in the seasons of the year when milk is abundant. As stated above, to maintain the cheese in optimum condition, it has been found desirable to utilize successively higher ranges of storage temperatures. This avoids storage holding in which the granules are stored at a lower temperature than the initial frozen storage tempçrature.

When the frozen product reaches the retail pizza out-lets, it is not necessary to completely thaw the cheese prior to use. For exam~le, teh cheese may be taken directly from frozen storage and applied to pizzas ~ust prior to baking. However, handling practices and a~ailable cheese storage facilities vary considerably. Some restaurants may not be eouipped for frozen storage, and/or the cheese may have been permitted to become partially thawed before it reaches the restaurant. These differ-ences are not matters for concern when employing the frozen com-minuted cheese of this invention. Excellent results can be ob-tained without regard to whether the cheese is in fully frozen or partially frozen cond~tion as used on the pizzas. The baked pizzas will ha~e ~s good or better appearance when prepared by the method o~ this inyention as those prepaxed ~om thawed and equilibrated cheese, Of course, the degree of browning o~ the cheese on the b~ked p~zzas depends In part on t~he baking equip-ment and te~pe~atures used~ ~ut on a comparat~e basIs the pizzas prepared from the frozen granules will exhibit no more browning or blistering than pizzas prepared from fully thawed 133~57 equilibrated granules, P~C~SS EXAMP~E
Shredded mozzaFella cheese IS p~epared in a granule size of ~bout ~8 x 3~16 x 3/4 inches~ The gr~nules are sub-~ected to IQF fluidIzed bed freezing in a "FloFREEZE" Model 300 WS-ADF supplied ~ Frigos-candia Contracting, Inc., Bellevue, Washington. The ~reezing and fluidiztng air which is blown up-wardly through the bed o~ granules-can have a ~elocity of around 400 ft/min. and a temperature of about -40~. Frozen crusts form rapidly around the outside of the granules, viz. in one to two mlnutes or less. The time required for completIon of the freezing is of the order of 7 minutes. The frozen granules lea~ing the fluidized bed have a temperature of around -20~F.
Weight loss due to moisture evaporation durlng the freezing process is less than 0.5%. Baffles alon~ the sides and over the fluidized bed to minimize loss of cheese fines are provided.
The frozen granules are packed in bags and boxed for storage, for example, at a temperature from -10 to 0F.

COATING EXAMPLES
Coatings for the frozen cheese can include one or more of the following flavor additIves: lactose, glucose, diace~yl, free fatty acids (i.e., butyric, propionic, capric, caproic acids), cheese flavors (cheddar, Swiss, Provolone, etc.), meat flavors (bacon, pepperoni, sausage, etc.), spices (basil, oreg-ano, garlic, dill, cinnamon, fennel, etc.), vegetable flavors (tomato, onion, pimiento, pepper, etc.), and fruit flavors (strawberry, pineapple, cherry, lemon, etc.). Emsulsifier additives, which may be used eithe~ alone or with the flavor additives, include: surfactants, disodium phosphate, silicon emulsifiers~ and other GRA~-approved emul~ifiexs.
The ~ol~owing fox~ulat~ons ~e ~lu~strat~ye, - Emulsifier Coating Solut~on ~ silicone emulsifier (~Dow~Corning FG-107 is m~xed with water to form a 0.05% emulsIfier solution. This solutIon *Trade-mark 11- 13~5057 is sprayed on the frozen cheese granules at a rate of 1.75 parts of solution per loo parts by weight of cheese. This should achieve a final content of around 0.09% emulsifier on the cheese.

Smoke Flavor Coatinq Solution A smoke flavor (Red Arrow* P-50 Hickory Smoke) is mixed with water to form a 4.5% solution thereof. The solution is sprayed on the frozen cheese granules at a rate of

2.2 parts by weight of solution per 100 parts of cheese. This should achieve a final content of about 0.1~ smoke on the cheese, which will provide a smoked flavor when the cheese is cooked.

Swiss Flavor Solution A Swiss cheese flavor (Naarden International Cheese Flavor Swiss Type) is mixed with water to form a 50% by weight solution. The solution is sprayed on the frozen cheese granules at a rate of 0.5 parts of solution per 100 parts by weight of cheese. This should achieve a final content of about 2.5% Swiss flavor on the cheese, to provide cheese with this flavor on cooking.

Provolone Flavoring of Mozzarella A cheese having the flavor characteristics of provolone on cooking is prepared from mozzarella cheese as follows. Mozzarella cheese is first shredded or diced to a granular form, as previously described. For example, two different kinds of mozzarella cheese may be combined in equal parts by weight, such as 70% skim mozzarella and 30% low moisture mozzarella to provide the granular cheese mixture which is subjected to rapid freezing as described above. After the granules are frozen, a series of two coatings is applied.

*Trade Mark The first comprises a 1~ coating (based on the weight of the cheese granules) of an 0.85~ solution of liquid smoke (Arrow P-50). After the first coating has been distributed in the form of a frozen layer around the cheese granules, a second coating is applied comprising a 1 to 1.5~ application of an aqueous solution containing 2~ defoamer and 1~ sodium citrate dehydrate. A suitable defoamer is Union Carbide SAG 710* Food Grade, which is a silicone (dimethylpolysiloxane) emulsion.

Cheddar Flavoring of Mozzarella A cheese having flavor characteristics similar to cheddar cheese on cooking is prepared from mozzarella-cheese.
In one embodiment, 100~ part skim mozzarella cheese is converted to comminuted form. These granules after freezing are coated with two layers. The first layer comprises a 1 to 1.5~ application af an aqueous solution containing 2% defoamer (Mazu*) and 1~ sodium citrate dehydrate. The same defoamer may be used as in the Provolone substitute. The second layer comprises a 2~ application of a 50~ solution of a cheddar cheese flavor including Annatto coloring. Suitable flavor ingredients include the following obtainable from H&R Corp., Springfield, N.J.: (1) R-9219, National Cheddar Cheese Flavor (Mild Type), and/or (2) R-9217, National Cheddar Cheese Flavor (Sharp Type).
The above solutions should be applied gradually while the frozen cheese granules are being mixed to distribute the solution over the outer surfaces of the granules. This produces thin frozen coatings around the outside of the granules while the granules remain in individual free-flowing condition. The silicone antifoamers tend to minimize blister formation and to increase oiling off in the baking of pizzas from the coated cheese granules.

*Trade Mark ~ - 13 - 1335057 Other Uses In addition to commercial pizza preparation for sale in restaurants, the method of this invention is also applicable to the home baking of pizzas sold in frozen condition. A
manufacturer preparing pizzas for sale through retail outlets to home consumers can apply the comminuted frozen cheese of this invention to unbaked, unfrozen pizza, then without thawing the cheese ~he rest of the pizza is frozen by any suitable procedure. The unbaked frozen pizzas are distributed and sold in frozen condition. When a frozen pizza is purchased and baked at home without thawing, the advantages of this invention for baking the cheese in frozen or partially frozen condition will be obtained. By applying the frozen cheese granules to unbaked, unfrozen pizzas, a further advantage is provided. The frozen granules do not absorb the tomato or other liquid sauces. This protects the baking properties of the cheese granules against deterioration by adsorption of an acidic sauce;--In still another application of the method of thisinvention, the comminuted frozen cheese, coated or uncoated, may be packaged for sale to home users. As with commercial pizza manufacturers, the home-user may apply the frozen or partially frozen cheese granules to pizza, and then bake the pizza without further holding. The frozen cheese granules may also be used as toppings on other food products which can be baked without thawing of the cheese. It should be understood that these alternative uses of the present invention are included within the scope of this application.

Claims (20)

THE EMBODIMENTS OF THE INVENTION IN WHICH AN EXCLUSIVE
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:

1. The method of producing baked pizza, comprising the steps of:
(a) preparing cheese in the form of fresh cheese granules, said cheese consisting of at least one variety of mozzarella, or a blend of mozzarella with other cheese, said blend being adapted for use on baked pizza;
(b) freezing said cheese granules by individual quick freezing thereof, the cheese granules being frozen at a tempera-ture below -10°F which freezes the granules so rapidly that the individual granules retain essentially the same moisture content and distribution as before freezing, the resulting frozen gran-ules being in free-flowing condition;
(c) maintaining said granules in frozen free-flowing condition with said moisture substantially unchanged until the granules are used;
(d) applying the granules so maintained to pizzas being prepared for baking without complete thawing of the gran-ules, at least the interiors thereof being frozen; and (e) baking the pizzas with the applied unthawed granules and obtaining baked pizzas of good appearance and quality.

2. The method of claim 1 in which said cheese gran-ules are prepared entirely from varieties of mozzarella.

3. The method of claims 1 or 2 in which an aqueous carrier containing a flavor additive, or a cheese emulsifier additive, or both of said additives, is applied to the frozen granules prepared in step (b) and frozen surface coatings of said carrier are formed thereon, the resulting coated granules being used in steps (c), (d) and (e).

4. The method of claim 1 in which granules of mozza-rella and granules of at least one of said other cheese are separately prepeared in step (a), separately frozen in step (b), and then mixed to provide the granules used in steps (c), (d), and (e).

5. The method of claims 1 or 2 in which said cheese granules are prepared entirely from varieties of mozzarella.

6. The method of producing baked pizza, comprising the steps of:
(a) preparing cheese in the form of fresh cheese granules, said cheese consisting of at least one variety of mozzarella, or a blend of mozzarella with other cheese, said blend being adapted for use on baked pizza;
(b) freezing said cheese granules by blowing air at a temperature below -20°F through a fluidized bed of the gran-ules, said granules being frozen so rapidly that the individual granules retain essentially the same moisture content and dis-tribution as before freezing, the resulting frozen granules re-maining in free-flowing condition;
(c) maintaining said granules in frozen free-flowing condition with said moisture substantially unchanged until the granules are used;
(d) applying the granules so maintained to pizzas be-ing prepared for baking without complete thawing of the granules, at least the interiors thereof being frozen; and (e) baking the pizzas with the applied unthawed gran-ules and obtaining baked pizzas of good appearance and quality.

7. The method of preparing and baking pizza, compris-ing the steps of:
(a) preparing cheese in the form of fresh cheese gran-ules, said cheese consisting of at least one variety of mozza-rella, or a blend of mozzarella with other cheese, said blend be-ing adapted for use on baked pizza;
(b) freezing said cheese granules by individual quick freezing thereof, the cheese granules being frozen at a tempera-ture below -10°F which freezes the granules so rapidly that the individual granules retain essentially the same moisture content and distribution as before freezing, the resulting frozen gran-ules being in free-flowing condition;
(c) applying the frozen cheese granules as a topping to unbaked, unfrozen pizza;

(d) freezing the pizzas with the frozen cheese granules thereon; and thereafter (e) baking the pizzas in frozen or partially frozen condition while the cheese granules have essentially the same moisture content and distribution, at least the interiors of the cheese granules being frozen at the start of said baking.

8. A method of preparing and baking pizza, comprising the steps of:
(a) preparing cheese in the form of fresh cheese granules, the cheese consisting of at least one variety of mozzarella, or a blend of mozzarella with other cheese, the blend being adapted for use on baked pizza;
(b) freezing the cheese granules by blowing air at a temperature below -20F° through a fluidized bed of the granules so rapidly that the individual granules retain the same moisture content and distribution as before freezing, the resulting frozen granules being in free-flowing condition;
(c) applying the cheese granules in frozen or partially frozen condition as a topping to unbaked, unfrozen pizza immediately prior to baking; and (d) baking the pizzas with the granules in frozen or partially frozen condition, at least the interiors of the granules being frozen at the start of the baking.

9. The method of claim 8 in which an aqueous carrier containing a flavor additive, or a cheese emulsifier additive, or both of these additives, is applied to the granules in said fluidized bed, and frozen surface coatings are formed thereon.

10. The method of claim 8 in which an aqueous carrier containing a cheese emulsifier is applied to the granules in said fluidized bed, and frozen surface coatings are formed thereon, the emulsifier promoting the melting and fusing of the granules when baked on said pizzas.

11. The method of producing baked pizza, comprising the steps of:
(a) preparing cheese at a cheese processing plant in the form of fresh cheese granules, said cheese consisting of at least one variety of mozzarella, or a blend of mozzarella with other cheese, said blend being adapted for use on baked pizza;
(b) freezing said cheese granules by individual quick freezing thereof, the cheese granules being frozen at a temperature below -10°F. which freezes the granules so rapidly that the individual granules retain essentially the same moisture content and distribution as before freezing, the resulting frozen granules being in free-flowing condition;
(c) maintaining said granules during storage and shipment in frozen free-flowing condition with said moisture substantially unchanged until the granules are used;
(d) in a retail pizza outlet or restaurant applying the granules so maintained to pizzas being prepared just prior to baking without complete thawing of the granules, at least the interiors thereof being frozen; and (e) baking the pizzas with the applied unthawed granules and obtaining baked pizzas of good appearance and quality.

12. The method of claim 11 in which said granules are applied to the pizza in an essentially fully frozen condition and are baked thereon from said frozen state.

13. The method of claim 11 in which an aqueous carrier containing one or more cheese additives is applied to the frozen granules prepared in step (b) and frozen surface coatings of said carrier are formed thereon, the resulting coated granules being used in steps (c), (d) and (e).

14. The method of claims 11, 12, or 13 in which said cheese granules are prepared entirely from varieties of mozzarella.

15. The method of producing baked pizza, comprising the steps of:
(a) preparing cheese at a cheese processing plant in the form of fresh cheese granules, said cheese consisting of at least one variety of mozzarella, or a blend of mozzarella with other cheese, said blend being adapted for use on baked pizza;
(b) freezing said cheese granules by blowing air at a temperature below -20°F. through a fluidized bed of the granules, said granules being frozen so rapidly that the individual granules retain essentially the same moisture content and distribution as before freezing, the resulting frozen granules being in free-flowing condition;
(c) maintaining said granules during storage and shipment in frozen free-flowing condition with said moisture substantially unchanged until the granules are used;
(d) in a retail pizza outlet or restaurant applying the granules so maintained to pizzas being prepared just prior to baking without complete thawing of the granules, at least the interiors thereof being frozen; and (e) baking the pizzas with the applied unthawed granules and obtaining baked pizzas of good appearance and quality.

16. The method of claim 15 in which an aqueous carrier containing a flavor additive, or a cheese emulsifier additive, or both of said additives is applied to the frozen granules prepared in step (b) and frozen surface coatings of said carrier are formed thereon, the resulting coated granules being used in steps (c), (d) and (e).

17. The method of claim 15 in which granules of mozzarella and granules of at least one of said other cheese are separately prepared in step (a), separately frozen in step (b), and then mixed to provide the granules used in steps (c), (d) and (e).

18. The method of claim 15 in which said cheese granules are prepared entirely from varieties of mozzarella.

19. The method of claim 11 or 15 in which said frozen granules in step (c) are maintained by storage at a freezing temperature no lower than the temperature at which the granules were originally frozen.

20. The method of claim 11 or 15 in which said frozen granules in step (c) are maintained by storage at a series of freezing temperatures higher than the temperature at which they were originally frozen, the freezing temperatures of said series being progressively higher temperatures.