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

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Abstract
Pizza cheese was made by direct acidification procedures in which milk at 4.0 C was acidified to pH 5.6 by addition of hydrochloric acid, and then coagulated at 35 C with rennet. Two methods of disrupting the coagulum were compared for effect on moisture losses from curd. In one method, the coagulum was formed quiescently and cut into 6 mm cubes 3.5 min. after rennet addition; in the second method, the milk was agitated during coagulation. Initial syneresis of whey from the small flocs of curd formed by continuous agitation was more rapid than that of the cut curd. Minimum moisture levels in curd were attained 20 and 60 min. after curd formation in the continuous agitation and cut curd methods, respectively. Within 30 min. after curd formation, desired moisture levels of 52% were attained in cheese made from curd formed with continuous agitation.

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