Changes in physico-chemical and functional properties of Pizza cheeses made using ‘dual acidification’ method during refrigerated storage

In some specific cheesemaking protocols, pre-acidification of milk is practiced to solve the quality problems otherwise faced in cheesemaking (from membrane-processed milk). Partial acidification (pre-acidification of milk or post-acidification of cheese curd) of Pizza cheesemaking utilizing the starter culture (SC) method may favourably influence the physico-chemical and functional properties of the resultant cheese with reduction in cheese production time. The Pizza cheeses were evaluated in terms of changes in their physico-chemical and functional properties during refrigerated storage. A marked increasing trend was noticed with regard to titratable acidity, soluble nitrogen, meltability and fat leakage during the storage period. A marked decrease in the moisture content of cheeses was noted with advancement in the storage period. The stretch value of cheese E2 (experimental cheese 2 prepared employing post-acidification step) increased during the storage period, while this property remained unchanged for cheese E1 (experimental cheese 1 prepared employing pre-acidification step). Contrary to the above findings, a decrease in the stretch value was noted for the two control cheeses on the 21st day of storage. It is advisable to prepare Pizza cheese using a ‘dual acidification’ process involving use of SC followed by post-acidification of cheese curd with Glucono delta-lactone (GDL) as per the standardized protocol with the resultant cheese possessing desirable functional properties throughout refrigerated storage.