The article goes into some detail on this precise question:
> Pizza Hut franchises would sometimes wait too long to thaw the presliced mozzarella and reported that their cheese would crumble, so Leprino Foods responded with its first major breakthrough: a preservative mist. The scientists there soon realized that this method allowed them to add flavors such as salted caramel and jalapeño. They could even make a reduced fat "cheddar" by using a mozzarella base and then misting on cheddar flavor and orange food coloring.
> When Pizza Hut began using a hotter conveyor oven, Leprino Foods changed the formula so the cheese wouldn't burn at higher temperatures. As delivery-focused Domino's expanded, Leprino's head cheese maker, Lester Kielsmeier, manipulated the product so that it retained its fresh-out-of-the-oven look and taste longer.
> in the 1990s, Kielsmeier realized that just as the cheese changed when ingredients were sprayed on at the end, certain additives used early in the process could affect how cheese melts--from how big and how brown the bubbles get to how many are on the top of the pie. On the manufacturing side, Kielsmeier cut down the cheese's aging period from 14 days to just four hours, which multiplied the company's production capabilities while cutting costs significantly.
> Pizza Hut franchises would sometimes wait too long to thaw the presliced mozzarella and reported that their cheese would crumble, so Leprino Foods responded with its first major breakthrough: a preservative mist. The scientists there soon realized that this method allowed them to add flavors such as salted caramel and jalapeño. They could even make a reduced fat "cheddar" by using a mozzarella base and then misting on cheddar flavor and orange food coloring.
> When Pizza Hut began using a hotter conveyor oven, Leprino Foods changed the formula so the cheese wouldn't burn at higher temperatures. As delivery-focused Domino's expanded, Leprino's head cheese maker, Lester Kielsmeier, manipulated the product so that it retained its fresh-out-of-the-oven look and taste longer.
> in the 1990s, Kielsmeier realized that just as the cheese changed when ingredients were sprayed on at the end, certain additives used early in the process could affect how cheese melts--from how big and how brown the bubbles get to how many are on the top of the pie. On the manufacturing side, Kielsmeier cut down the cheese's aging period from 14 days to just four hours, which multiplied the company's production capabilities while cutting costs significantly.