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Curd-Forming Techniques for Making Pizza Cheese by Direct Acidification Procedures

Department of Food Science and Industries, University of Wisconsin, Madison

ABSTRACT

Processes for the continuous manufacture of cheese curd have been suggested by several workers (1, 2, 5, 6, 8–12). Breene et al. (3, 4) developed direct chemical acidification techniques, utilizing conventional cheese-making equipment, which eliminated the need for acid production by lactic starter cultures and reduced the time required for cheese manufacturing. Ernstrom (7) described a modified direct acidification procedure for making Pizza cheese employing continuous agitation of milk using rennet coagulation. The present paper further describes this process and compares the rate of moisture loss from curd formed by this procedure with that of curd coagulated quiescently and then cut into cubes.

Experimental Procedures

Preparation of milk. Milk for cheese making was standardized to contain 2% fat by combining whole milk pasteurized at 72 C for 15 sec and homogenized at 35.2 kg/cm² with skimmilk pasteurized at 62 C for 30 min. The average total solids content of standardized milk used in these trials was 10.93% as determined by the Mojonnier procedure.

¹ Present address: Department of Dairy Science, Utah State University, Logan.

² Present address: Department of Food Science, Michigan State University, East Lansing.