{"id":44208,"date":"2026-03-23T08:03:50","date_gmt":"2026-03-23T12:03:50","guid":{"rendered":"https:\/\/www.iff.com\/?p=44208"},"modified":"2026-03-26T12:07:30","modified_gmt":"2026-03-26T16:07:30","slug":"quesos-para-pizzas-proceso","status":"publish","type":"post","link":"https:\/\/www.iff.com\/es\/media\/stories\/quesos-para-pizzas-proceso\/","title":{"rendered":"Quesos para pizzas: proceso bajo control, consumidor satisfecho"},"content":{"rendered":"<p class=\"wp-block-paragraph\"><strong>Una gu\u00eda para fabricantes que buscan mayor consistencia en el proceso y mejor desempe\u00f1o del queso en la pizza.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">En el din\u00e1mico mercado latinoamericano de queso para pizza, los fabricantes enfrentan un escenario cada vez m\u00e1s exigente. Brasil (segundo mayor consumidor de pizzas del mundo) y M\u00e9xico lideran una regi\u00f3n en crecimiento constante, con una tasa media del 5% anual.&nbsp; Solo en 2025, el 66%<sup>1<\/sup> de los lanzamientos de pizza en Am\u00e9rica Latina incluyeron la mozzarella como ingrediente principal.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Al mismo tiempo, el consumidor busca conveniencia, calidad sensorial y precio competitivo \u2014 ya sea en food service o en el retail. Para quienes producen mozzarella para pizza (o pizza cheese), esto se convierte en un doble desaf\u00edo: entregar un queso que se derrita, estire y dore de manera impecable, manteniendo el proceso eficiente, el costo bajo control y la vida \u00fatil adecuada.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_88 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewbox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewbox=\"0 0 24 24\" version=\"1.2\" baseprofile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.iff.com\/es\/media\/stories\/quesos-para-pizzas-proceso\/#Principales_desafios_del_queso_para_pizza_consistencia_desempeno_y_competitividad\" >Principales desaf\u00edos del queso para pizza: consistencia, desempe\u00f1o y competitividad<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.iff.com\/es\/media\/stories\/quesos-para-pizzas-proceso\/#La_solucion_cultivos_lacticos_de_alto_desempeno\" >La soluci\u00f3n: cultivos l\u00e1cticos de alto desempe\u00f1o<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.iff.com\/es\/media\/stories\/quesos-para-pizzas-proceso\/#Portafolio_completo_del_proceso_al_anaquel\" >Portafolio completo: del proceso al anaquel<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.iff.com\/es\/media\/stories\/quesos-para-pizzas-proceso\/#Como_optimizar_el_rendimiento_y_la_coagulacion_en_el_queso_para_pizza\" >C\u00f3mo optimizar el rendimiento y la coagulaci\u00f3n en el queso para pizza<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/www.iff.com\/es\/media\/stories\/quesos-para-pizzas-proceso\/#Como_evolucionar_sin_reinventar_el_proceso\" >C\u00f3mo evolucionar sin reinventar el proceso<\/a><\/li><\/ul><\/nav><\/div>\n<h2 class=\"wp-block-heading\" id=\"h-principales-desafios-del-queso-para-pizza-consistencia-desempeno-y-competitividad\"><span class=\"ez-toc-section\" id=\"Principales_desafios_del_queso_para_pizza_consistencia_desempeno_y_competitividad\"><\/span><strong><strong>Principales desaf\u00edos del queso para pizza: consistencia, desempe\u00f1o y competitividad<\/strong><\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Seg\u00fan una investigaci\u00f3n de la consultoria global GIRA, cuatro puntos se destacan como cr\u00edticos en el segmento de queso para pizza (mozzarella):<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Vida \u00fatil: <\/strong>mantener la frescura por m\u00e1s tiempo es esencial tanto para el retail como para el food service. El avance de las pizzas congeladas (el 75%<sup>2<\/sup> de los lanzamientos en M\u00e9xico en los \u00faltimos tres a\u00f1os fueron en ese formato) ilustra la demanda por productos que puedan almacenarse por m\u00e1s tiempo.<\/li>\n\n\n\n<li><strong>Rebanado:<\/strong> la textura debe ser consistente para rebanar o rallar de forma uniforme, garantizando una distribuci\u00f3n homog\u00e9nea en la pizza y perfiles de cocci\u00f3n repetibles.<\/li>\n\n\n\n<li>Derretimiento: una fusi\u00f3n inadecuada compromete la percepci\u00f3n de calidad. Un buen derretimiento es lo que transforma una pizza &#8220;regular&#8221; en una pizza memorable.<\/li>\n\n\n\n<li><strong>Elasticidad:<\/strong> el efecto de estirar el queso es una expectativa del consumidor \u2014 y mantenerla en diferentes condiciones de procesamiento y calentamiento es un verdadero desaf\u00edo t\u00e9cnico.<br><\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Adem\u00e1s, existe una presi\u00f3n constante para optimizar el rendimiento de la leche, controlar costos y proteger la producci\u00f3n de factores imprevistos \u2014 como los ataques de bacteri\u00f3fagos, que pueden interrumpir la fermentaci\u00f3n y comprometer lotes enteros.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-la-solucion-cultivos-lacticos-de-alto-desempeno\"><span class=\"ez-toc-section\" id=\"La_solucion_cultivos_lacticos_de_alto_desempeno\"><\/span><strong><strong>La soluci\u00f3n: cultivos l\u00e1cticos de alto desempe\u00f1o<\/strong><\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Los cultivos termof\u00edlicos <a href=\"https:\/\/bioscience.iff.com\/solutions\/food-and-beverages\/dairy\/cheese-cultures\" target=\"_blank\" rel=\"noreferrer noopener\">CHOOZIT\u00ae<\/a> fueron desarrollados para ayudar a los fabricantes a lograr consistencia en el proceso y desempe\u00f1o en la aplicaci\u00f3n. Para el mercado latinoamericano, se destacan las series <strong>CHOOZIT\u00ae FIT<\/strong> y <strong>CHOOZIT\u00ae FAST<\/strong>, dise\u00f1adas para acidificaci\u00f3n r\u00e1pida, derretimiento adecuado y alta robustez contra bacteri\u00f3fagos.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"alignright size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"577\" src=\"https:\/\/www.iff.com\/wp-content\/uploads\/2026\/03\/IFF_Dairy_Cheese-1024x577.jpg\" alt=\"\" class=\"wp-image-44229\" style=\"width:366px;height:auto\" srcset=\"https:\/\/www.iff.com\/wp-content\/uploads\/2026\/03\/IFF_Dairy_Cheese-1024x577.jpg 1024w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/03\/IFF_Dairy_Cheese-300x169.jpg 300w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/03\/IFF_Dairy_Cheese-768x433.jpg 768w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/03\/IFF_Dairy_Cheese-400x225.jpg 400w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/03\/IFF_Dairy_Cheese-200x113.jpg 200w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/03\/IFF_Dairy_Cheese.jpg 1917w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<\/div>\n\n\n<p class=\"wp-block-paragraph\">Un diferencial de estos cultivos es la <strong>tecnolog\u00eda exclusiva de vacunaci\u00f3n CRISPR<\/strong>, que aumenta la resistencia a los ataques de bacteri\u00f3fagos durante la fermentaci\u00f3n. En la pr\u00e1ctica, esto significa menos interrupciones, mayor previsibilidad y calidad m\u00e1s consistente entre lotes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Otro punto relevante es la disponibilidad de cultivos liofilizados IFF. Adem\u00e1s de la conveniencia operativa, eliminan la necesidad de ultracongeladores, permitiendo el almacenamiento en refrigeradores convencionales \u2014 lo que puede representar ahorro de energ\u00eda, log\u00edstica simplificada y menor costo operativo a lo largo de la cadena.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Los cultivos <a href=\"https:\/\/bioscience.iff.com\/solutions\/food-and-beverages\/dairy\/cheese-cultures\" target=\"_blank\" rel=\"noreferrer noopener\">CHOOZIT\u00ae<\/a> est\u00e1n disponibles en diferentes presentaciones (375, 500, 750 y 1.500 DCU), ofreciendo flexibilidad de uso y costo conforme a la realidad de cada operaci\u00f3n.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-portafolio-completo-del-proceso-al-anaquel\"><span class=\"ez-toc-section\" id=\"Portafolio_completo_del_proceso_al_anaquel\"><\/span><strong>Portafolio completo: del proceso al anaquel<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Para ampliar la vida \u00fatil de forma natural, cada vez m\u00e1s productores utilizan <a href=\"https:\/\/www4.iff.com\/holdbac-protective-culture-repositioning\" target=\"_blank\" rel=\"noreferrer noopener\">HOLDBAC\u00ae<\/a>, que act\u00faa como cultivo bioprotector<sup>3<\/sup>, promoviendo el crecimiento de las culturas iniciadoras beneficiosas \u2014 alineado con la creciente demanda por ingredientes m\u00e1s &#8220;limpios&#8221; y familiares para el consumidor.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-como-optimizar-el-rendimiento-y-la-coagulacion-en-el-queso-para-pizza\"><span class=\"ez-toc-section\" id=\"Como_optimizar_el_rendimiento_y_la_coagulacion_en_el_queso_para_pizza\"><\/span><strong><strong>C\u00f3mo optimizar el rendimiento y la coagulaci\u00f3n en el queso para pizza<\/strong><\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Juntos, cultivos, bioprotectores y coagulantes forman un sistema integrado capaz de atender tanto a los fabricantes artesanales como a las grandes operaciones industriales. Para optimizar el rendimiento de la leche y el proceso de coagulaci\u00f3n, el portafolio cuenta con CHYMOSTAR\u00ae (quimosina de fermentaci\u00f3n), que contribuye a la eficiencia del proceso y a la consistencia de la textura final.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-como-evolucionar-sin-reinventar-el-proceso\"><span class=\"ez-toc-section\" id=\"Como_evolucionar_sin_reinventar_el_proceso\"><\/span><strong>C\u00f3mo evolucionar sin reinventar el proceso<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"alignleft size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"890\" height=\"1024\" src=\"https:\/\/www.iff.com\/wp-content\/uploads\/2026\/03\/shutterstock_2060888045-890x1024.jpg\" alt=\"\" class=\"wp-image-44230\" style=\"aspect-ratio:0.8691451874727798;width:340px;height:auto\" srcset=\"https:\/\/www.iff.com\/wp-content\/uploads\/2026\/03\/shutterstock_2060888045-890x1024.jpg 890w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/03\/shutterstock_2060888045-261x300.jpg 261w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/03\/shutterstock_2060888045-768x883.jpg 768w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/03\/shutterstock_2060888045-174x200.jpg 174w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/03\/shutterstock_2060888045.jpg 939w\" sizes=\"auto, (max-width: 890px) 100vw, 890px\" \/><\/figure>\n<\/div>\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El mercado de pizza cheese exige innovaci\u00f3n constante \u2014 lo que no siempre implica una ruptura total. En la pr\u00e1ctica, los fabricantes buscan soluciones que se adapten a su realidad, entreguen un desempe\u00f1o confiable (derretimiento, elasticidad y dorado) y los ayuden a responder a las demandas del mercado con agilidad, apoyando decisiones de costo y productividad.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">En IFF, adaptamos nuestras soluciones a las necesidades espec\u00edficas de cada cliente. Con experiencia en aplicaciones l\u00e1cteas y un portafolio integrado, acompa\u00f1amos desde el desarrollo hasta la escala industrial \u2014 con soporte t\u00e9cnico para superar desaf\u00edos de proceso y estandarizar resultados.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>\u00bfDesea evaluar la mejor soluci\u00f3n para su proceso de queso para pizza?<\/strong> Comun\u00edquese con su gerente de cuenta o hable con nuestro equipo para entender c\u00f3mo las soluciones IFF pueden elevar el desempe\u00f1o de su producto.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Fuentes<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1. Mintel GNPD &#8211; lanzamientos de pizza en Am\u00e9rica Latina, 2025.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2. Mintel GNPD &#8211; lanzamientos de pizzas congeladas en M\u00e9xico, \u00faltimos tres a\u00f1os.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">3. HOLDBAC\u00ae: Cultivo bioprotector &#8211; soluci\u00f3n natural que act\u00faa en la protecci\u00f3n microbiol\u00f3gica del producto, sin el uso de conservantes qu\u00edmicos.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a id=\"_msocom_1\"><\/a><a id=\"_msocom_7\"><\/a><\/p>\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio lyte-align aligncenter\"><div class=\"lyte-wrapper\" style=\"width:853px;max-width:100%;margin:5px auto;\"><div class=\"lyMe hidef\" id=\"WYL_Q3sBagWE7eI\"><div id=\"lyte_Q3sBagWE7eI\" data-src=\"https:\/\/www.iff.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=%2F%2Fi.ytimg.com%2Fvi%2FQ3sBagWE7eI%2Fhqdefault.jpg\" class=\"pL\"><div class=\"tC\"><div class=\"tT\"><\/div><\/div><button tabindex=\"0\" class=\"play\"><\/button><div class=\"ctrl\"><div class=\"Lctrl\"><\/div><div class=\"Rctrl\"><\/div><\/div><\/div><noscript><a href=\"https:\/\/youtu.be\/Q3sBagWE7eI\" rel=\"nofollow\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.iff.com\/wp-content\/plugins\/wp-youtube-lyte\/lyteCache.php?origThumbUrl=https%3A%2F%2Fi.ytimg.com%2Fvi%2FQ3sBagWE7eI%2F0.jpg\" alt=\"YouTube video thumbnail\" width=\"853\" height=\"460\" \/><br \/>Mire este video en YouTube<\/a><\/noscript><\/div><\/div><div class=\"lL\" style=\"max-width:100%;width:853px;margin:5px auto;\"><\/div><figcaption><\/figcaption><\/figure>\n\n<div class=\"m-block blog-cta\"  >\n            <div class=\"blog-cta__content\">\n                                        <div class=\"blog-cta__title\">\n                    Hable con nuestro equipo                 <\/div>\n                    <\/div>\n                <a href=\"https:\/\/www4.iff.com\/l\/946632\/2025-01-10\/cghgs\" target=\"_blank\" class=\"c-btn -normal -primary has-icon icon-right\">Cont\u00e1ctenos  <svg width=\"30\" height=\"30\" class=\"icon icon-lib-icon-arrow1\" aria-hidden=\"true\" role=\"img\"><use xlink:href=\"#lib-icon-arrow1\"><\/use><\/svg><\/a>    <\/div>","protected":false},"excerpt":{"rendered":"<p>Una gu\u00eda para fabricantes que buscan mayor consistencia en el proceso y mejor desempe\u00f1o del queso en la pizza. En el din\u00e1mico mercado latinoamericano de queso para pizza, los fabricantes enfrentan un escenario cada vez&#8230;<\/p>","protected":false},"author":25,"featured_media":44244,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":"[]"},"categories":[62],"tags":[361,332,121,358,330],"class_list":["post-44208","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-beverage","tag-cheese","tag-cultures","tag-dairy","tag-dairy-cultures-and-enzymes","tag-food-biosciences"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v25.8 (Yoast SEO v28.6) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Quesos para pizzas: proceso bajo control, consumidor satisfecho - IFF<\/title>\n<meta name=\"description\" content=\"Descubra c\u00f3mo cultivos, bioprotectores y coagulantes forman un sistema integrado capaz de atender tanto a los fabricantes artesanales como a los industriales en Latinoam\u00e9rica.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.iff.com\/es\/media\/stories\/quesos-para-pizzas-proceso\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Quesos para pizzas: proceso bajo control, consumidor satisfecho\" \/>\n<meta property=\"og:description\" content=\"Descubra c\u00f3mo cultivos, bioprotectores y coagulantes forman un sistema integrado capaz de atender tanto a los fabricantes artesanales como a los industriales en Latinoam\u00e9rica.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.iff.com\/es\/media\/stories\/quesos-para-pizzas-proceso\/\" \/>\n<meta property=\"og:site_name\" content=\"IFF\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/InternationalFlavorsandFragrances\" \/>\n<meta property=\"article:published_time\" content=\"2026-03-23T12:03:50+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-03-26T16:07:30+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.iff.com\/wp-content\/uploads\/2026\/03\/HERO_18-Woman-eating-pizza.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1619\" \/>\n\t<meta property=\"og:image:height\" content=\"1080\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Andrea Virginia Leroux Paez\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Andrea Virginia Leroux Paez\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.iff.com\\\/media\\\/stories\\\/quesos-para-pizzas-proceso\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.iff.com\\\/media\\\/stories\\\/quesos-para-pizzas-proceso\\\/\"},\"author\":{\"name\":\"Andrea Virginia Leroux Paez\",\"@id\":\"https:\\\/\\\/www.iff.com\\\/#\\\/schema\\\/person\\\/2274dd721a64218ee1262f3280d592c3\"},\"headline\":\"Quesos para pizzas: proceso bajo control, consumidor satisfecho\",\"datePublished\":\"2026-03-23T12:03:50+00:00\",\"dateModified\":\"2026-03-26T16:07:30+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.iff.com\\\/media\\\/stories\\\/quesos-para-pizzas-proceso\\\/\"},\"wordCount\":882,\"publisher\":{\"@id\":\"https:\\\/\\\/www.iff.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.iff.com\\\/media\\\/stories\\\/quesos-para-pizzas-proceso\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.iff.com\\\/wp-content\\\/uploads\\\/2026\\\/03\\\/HERO_18-Woman-eating-pizza.jpg\",\"keywords\":[\"Cheese\",\"Cultures\",\"Dairy\",\"Dairy Cultures and Enzymes\",\"Food Biosciences\"],\"articleSection\":[\"Food &amp; 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