Paul Saladino· MD
the problem is there's two ways to reach that ph of 5.2 there's a traditional way which i just described or instead of allowing it to ferment you throw in citric acid or acetic acid or lactic acid and you can change that ph instead of allowing it to go through chemical and physical changes over eight hours you can change it in literally less than a second so though if you if you turn over a ball of a mozzarella cheese and look at the back of it and it says vinegar acetic acid lactic acid citric acid anything that's acidic on it turn it around and put it back it's like drinking a glass of milk it has the same lactose it may look like mozzarella cheese it may smell like mozzarella cheese it may even taste like mozzarella cheese it is not mozzarella cheese and unfortunately most of your pizza cheeses are made like that and most of the cheeses you buy at the grocery store made like that