Effects of Acidifying Agent on the Functional Properties of Pizza Cheese

Influence of citric acid,lactic acid,acetic acid,H3PO4 and HCl on physico-chemical property and functionality of direct-acid pizza cheese was studied.Effects of these acidifiers on the Ca content,moisture,meltability and stretchability of pizza cheese are significant differences(P0.01).The pizza cheese manufactured by citric acid had a maximal content of calcium.The meltability and stretchability of pizza cheese manufactured by citric acid was prominent.pizza cheese manufactured by all acidifier exhibited no significant differences in fat content and free-oil(P0.01).