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<p>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<sub>1.0</sub> and GDL<sub>1.5</sub> cheeses were superior to those in the GDL<sub>2.0</sub> cheese but similar to each other. The cheese yield and calcium content were markedly greater for the GDL<sub>1.0</sub> cheese. Cheese GDL<sub>2.0</sub> 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<sub>2.0</sub> had higher values of hardness, cohesiveness, gumminess, and chewiness, while springiness and adhesiveness were greater for cheese GDL<sub>1.0</sub>. The total sensory score of the melted cheeses was marginally greater for GDL<sub>1.5</sub> than for the other two cheeses. Cheese GDL<sub>1.5</sub> had very good shredability and excellent stretch and melt properties. In contrast, the GDL<sub>1.0</sub> 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.</p>

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Process standardization and characterization of Pizza cheeses prepared employing starter culture technique using Glucono-Delta-Lactone (GDL) for post-acidification of curd

  • 期刊论文

  • 发表日期：

    2025年4月5日

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  • Bhargav Rajani,
  • A. H. Jana,
  • Ankit Bihola,
  • S. C. Parmar,
  • Adil Shaikh

摘要

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 GDL1.0 and GDL1.5 cheeses were superior to those in the GDL2.0 cheese but similar to each other. The cheese yield and calcium content were markedly greater for the GDL1.0 cheese. Cheese GDL2.0 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 GDL2.0 had higher values of hardness, cohesiveness, gumminess, and chewiness, while springiness and adhesiveness were greater for cheese GDL1.0. The total sensory score of the melted cheeses was marginally greater for GDL1.5 than for the other two cheeses. Cheese GDL1.5 had very good shredability and excellent stretch and melt properties. In contrast, the GDL1.0 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.