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 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.