 Several variants have been specifically formulated and prepared for use on pizza, such as low-moisture Mozzarella cheese.The "International Dictionary of Food and Cooking" defines this cheese as "a soft spun-curd cheese similar to Mozzarella made from cow's milk" that is "[u]sed particularly for pizzas and [that] contains somewhat less water than real Mozzarella".Low-moisture part-skim mozzarella, widely used in the food-service industry, has a low galactose content, per some consumers' preference for cheese on pizza to have low or moderate browning.