Optimization of Pizza Processed Cheese Formulation using Constrained Mixture Design

In this research، the effects of different levels ofWhite cheese (0-30%) and tri-sodium citrate (0-2%) on chemical and physical properties of Pizza processed cheese was investigated. Adding White cheese resulted in significant decrease (p ≤ 0. 05) in pH، protein and significant increase in fat and salt content. Adding tri-sodium citrate induced the increase in pH and fat and decrease in moisture. The effect of mixture components on melting degree was significant (p ≤ 0. 05). Free oil was affected by tri-sodium citrate ratio in the mixture. The oiling off was decreased by increasing melting salt، Length of stretch was decreased by increasing White cheese ratio in blend. Comparison of stretch length indicated a meaningful (p ≤ 0. 001) correlation between «Fork test» and «Ring & Ball» method with Pearson coefficient of 0. 906. The necessity of using tri-sodium citrate as melting salt for producing a homogenous cheese mass with the ability of exhibiting smooth slices without any fracture was approved in this study. Statistical analysis using mixture design showed that the optimum formula of Pizza Processed cheese was acheived by blending 90% base، 8. 6% White cheese and 1. 4% tri-sodium citrate. In addition to above.