Evaluation the functional properties of pizza cheese produced in microwave

Abstract

BACKGROUND: Among pastaphila cheese family, pizza cheese is recognized as a dominant species. Pizza cheese production is possible in various methods and on the other hand its production in the least time is of much importance. So, this research aims to examine pizza cheese properties produced in microwave. Methods: In this study to produce pizza cheese, following preparing milk and adding starter and calcium chloride, rennet enzyme was added to form coagulation. In various times heating in microwave whey was drained and finally the massaged cheese in 0, 14 and 28 days after production kept and functional properties, stretching and it's melting capability was measured and compared to commercial sample. Findings: Statistical examinations indicated that generally there is no significant difference between traction length and resistance to stretching sample produce in microwave and commercial sample (p>0.05). But on melting capability of the sample produced in microwave (204.7 %) the commercial sample (263.8 %) was melt more quick but not exceeded from standard and acceptable limit. Conclusions: Study results indicated that pizza cheese produced in microwave was consistent with commercial sample in functional properties and with regard to time importance in producing product the microwave method can be recommended as a fast method