Vol. 11, Issue 12 (2022)

Author(s):
Viji PC, Rekha Chawla, Nitika Goel, Veena N and Sunil Kumar

Abstract:
Pizza cheese is one of the most liked cheeses for garnishing and sprinkling on number of food items like salads, toasts, fermented south Indian cuisines etc., apart from pizza itself. Pizza cheese is either pure mozzarella cheese or a blend of mozzarella and cheddar, which offers a unique taste and texture characteristics to the pizza. The present study was focused on optimization of ingredients and process technologies for the development of Pizza Cheese (Mozzarella Cheese) and Pizza cheese (Processed). The study analysed the altered fat content of milk, evaluating its effect on sensorial properties of pizza cheese. Various different ratios of milk fat were tested for the preparation of pizza cheese wherein the best composition was approved on the basis for its sensory properties. Various substitutions of (mozzarella curd: cheddar cheese) tested fell in the range of 100: 0, 50:50, 25:75 and 75:25 was also tried for preparation of Pizza cheese (Processed). From the results, 75 (mozzarella curd:) and 25% (cheddar cheese) combination showed best results and was undertaken into consideration for preparation of Pizza Cheese (Processed).The product was analyzed for its physic-chemical, microbiological and sensory analysis wherein there were significant differences was observed between these two types of cheese revealed by various parameters. However, all the parameters were within the limit of FSSAI standards.