Rajani Bhargav, Jana A H, Bihola Ankit, Parmar S C, Shaikh Adil
Banas Dairy, Palanpur, Gujarat India.
SMC College of Dairy Science, Kamdhenu University, Anand, Gujarat India.
J Food Sci Technol. 2025 Apr;62(4):687-696. doi: 10.1007/s13197-024-06057-2. Epub 2024 Sep 2.
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 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 than control cheese. Cheese PreGDL was associated with higher values of hardness, cohesiveness, gumminess and chewiness, while springiness and adhesiveness were greater for PreGDL . The total sensory score of cheese PreGDL , evaluated as pizza topping, was somewhat better than the scores of the other two cheeses. Cheese PreGDL 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.
开展该调查是为了规范采用“双重酸化”（即葡萄糖酸 - δ - 内酯（GDL）加发酵剂培养物（SC））制作披萨奶酪的生产方案，并研究牛奶预酸化对奶酪品质特性的影响。在制作披萨奶酪过程中，使用GDL进行预酸化的推荐条件是0.7%的GDL（2.0%强度）溶液，以使牛奶pH值达到6.2。预酸化奶酪PreGDL的脂肪、蛋白质和灰分含量最高；此类奶酪的水分、钙含量、产率和乳固体回收率最低。预酸化奶酪PreGDL的钙含量、乳固体回收率和奶酪产率明显高于对照奶酪。预酸化奶酪PreGDL的硬度、内聚性、黏性和咀嚼性较高，而弹性和黏附性方面，PreGDL更高。作为披萨馅料评估时，预酸化奶酪PreGDL的总感官评分略优于其他两种奶酪。与其他两种实验奶酪相比，预酸化奶酪PreGDL具有“非常好”的切丝性，拉伸到最大高度，具有卓越的融化性并能控制脂肪泄漏。就缩短奶酪制作时间、提高产率和具有卓越的烘焙特性而言，用GDL对牛奶进行预酸化有利于奶酪制作。
