METHOD OF PREPARING PIZZA CHEESE BY DIRECT ACIDIFICATION USING CITRIC ACID AND PIZZA CHEESE THEREOF

摘要

PURPOSE: A directly acidified pizza cheese using citric acid is provided, to reduce energy consumption by eliminating and substituting a cooling process to spray-adding citric acid, to improve the quality and the texture having the same amount of lipids and a non-lipid solid recovering rate, and to minimize the manufacturing time. CONSTITUTION: A method for manufacturing the pizza cheese using citric acid comprises the steps of: diluting citric acid with distilled water in a ratio of 1:1 at 37-38deg.C of the milk raw ingredient temperature without using a lactic acid bacterium starter; and controlling pH as 5.7-5.8 by spraying the dilute to have 50.06-52.53% of moisture content, 24.0-25.0% of lipid content; 19.11-20.90% of protein content; 2.08-2.51% of ash and 50.1-50.6% of lipid in a dried cheese.