Process standardization and characterization of Pizza cheeses prepared employing 'dual acidification' method

The investigation was conducted to standardize the manufacturing protocol for Pizza cheese employing 'dual acidification' [i.e. glucono-delta-lactone (GDL) plus starter culture (SC)] and studying its impact on the quality characteristics of cheese as affected by milk pre-acidification. The recommended conditions for pre-acidification using GDL during Pizza cheese making were 0.7% GDL (2.0% strength) solution to achieve a milk pH of 6.2. Cheese PreGDL _0.7 had the maximum values of fat, protein and ash; such cheese had the least moisture, calcium, yield and recoveries of milk solids. The calcium content, recoveries of milk solids and cheese yield were markedly higher for cheese PreGDL _0.5 than control cheese. Cheese PreGDL _0.7 was associated with higher values of hardness, cohesiveness, gumminess and chewiness, while springiness and adhesiveness were greater for PreGDL _0.5 . The total sensory score of cheese PreGDL _0.7 , evaluated as pizza topping, was somewhat better than the scores of the other two cheeses. Cheese PreGDL _0.7 had 'very good' shredability, stretched to a maximum height, had superior meltability and controlled fat leakage compared to the other two experimental cheeses. Pre-acidification of milk with GDL was advantageous for cheese making with regard to reduced cheese making time, yield and superior baking properties.