An alternate technology for manufacture of buffalo milk pizza cheese.

摘要

An alternative technology for plasticizing the curd under dry conditions with emulsifying salts was developed for use in manufacture of buffalo milk Mozzarella cheese, and compared with traditional technology (curd stretching in hot water) with respect to its impact on the functional characteristics and composition of resultant cheese. The results showed that this method of plasticizing the curd could be used successfully for the manufacture of buffalo milk Mozzarella cheese with different functional properties as well as improved yield. Addition of a 1.0-1.5% mixture of trisodium citrate and disodium phosphate in proportions of 1:1 or 2:1, heating at 65-70deg C for 10-15 min and then moulding is recommended.