Process standardization and characterization of Pizza cheeses prepared employing 'dual acidification' method.

• Tác giả: Ankit Bihola, A H Jana, S C Parmar, Bhargav Rajani, Adil Shaikh
• Ngôn ngữ: eng
• Ký hiệu phân loại: 668.652 Fungicides and algicides
• Thông tin xuất bản: India : Journal of food science and technology , 2025
• Bộ sưu tập: NCBI
• ID: 724659

Tóm tắt

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