Amul's pasteurised processed cheese is made from cheese, sodium citrate, common salt, citric acid, permitted natural colour (Annatto), emulsifier and Class II preservatives. The cheese is made from milk using microbial rennet and is therefore 100% vegetarian.
Amul cheese consists of proteins and fat from milk and is produced by the coagulation of the milk protein. Typically, the milk is acidified and addition of the microbial rennet causes coagulation. The solids are then separated and pressed into final form. The styles, textures and flavours of cheese depend on the origin of the milk (including the animal's diet), whether they have been pasteurised, the butterfat content, the bacteria and mold, the processing and aging.
Amul Pizza Cheese Mozzarella is fresh mozzarella cheese and is often used in the making of pizzas. It has a deliciously moist, soft, elastic texture and has a very timely surface sheen. When fresh, it has a slightly salty blandish taste and a pleasant aroma. Because of its stretchability, i.e. the ability to form strings when hot, this cheese is ideal for preparing lasagne, veal cutlet, alla parmagnia and as a topping on pizzas. When baked along with pizzas, it melts uniformly, beautifully engulfing all other ingredients of the pizza surface.