Process standardization and characterization of Pizza cheeses prepared employing starter culture technique using...

The investigation was carried out to standardize the manufacturing protocol for Pizza cheese by employing the dual acidification method [i.e., Starter Culture (SC) and Glucono-Delta-Lactone (GDL)], and its influence on the quality characteristics of cheese as affected by post-acidification of the curd. The recommended conditions for post-acidification using GDL during Pizza cheesemaking were 1.5% GDL (2.0% strength) solution added to the molding water to adjust the cheese curd pH to 5.3. All the cheeses conformed to Food Safety and Standard Rules (FSSR). The recoveries of milk solids in the GDL_1.0 and GDL_1.5 cheeses were superior to those in the GDL_2.0 cheese but similar to each other. The cheese yield and calcium content were markedly greater for the GDL_1.0 cheese. Cheese GDL_2.0 had the maximum values of fat-on-dry matter (FDM) and protein; however, it had the lowest moisture and calcium content as well as yield and showed poor recoveries of milk solids. Cheese GDL_2.0 had higher values of hardness, cohesiveness, gumminess, and chewiness, while springiness and adhesiveness were greater for cheese GDL_1.0. The total sensory score of the melted cheeses was marginally greater for GDL_1.5 than for the other two cheeses. Cheese GDL_1.5 had very good shredability and excellent stretch and melt properties. In contrast, the GDL_1.0 cheese exhibited minimum stretch, melt, and fat leakage. Pizza cheesemaking employing this standardized protocol is advantageous because it increases cheese yield through improved milk solids recovery, texture, and baking properties.