Effect of pH on technological parameters and physicochemical and texture characteristics of the pasta filata cheese Telita

The objective of this study was to determine the effect of stretching pH on technological parameters and physicochemical and texture characteristics of the pasta filata cheese Telita. A no-brine cheese-making method was used to control both melting and stretching temperatures. Six vats of cheese, each with a different stretching pH (5.2, 5.3, 5.4, 5.5, 5.6, and 5.7), were made in 2 h. Cheese-making was replicated using 2 different lots of milk. Differences in stretching pH significantly affected all variables evaluated; stretching temperature and pH were positively correlated. Technological parameters showed an inverse relationship between pH and acidity and a direct relationship between melting and stretching temperature. The yield was highest as the pH increased and ranged from 11.4 to 12.9 kg of cheese/100 kg of milk. Physicochemical characteristics showed the following: moisture 48.1 to 53.5% (soft and semi-hard cheese), fat 46.3 to 54.9% (dry basis, full-fat cheese), minerals 2.8 to 3.5% (dry basis), calcium content 0.5 to 1.0% (dry basis), sodium 0.38 to 0.78% (dry basis), and whiteness index 77.2 to 84.5. Texture parameters showed that as the stretching pH increased, hardness increased, adhesiveness decreased, cohesiveness decreased, springiness increased, and chewiness increased. Samples were grouped based on principal component analysis. Group 1 contained cheeses at pH 5.2 and 5.3 and were better in terms of retention of components. Group 2 contained cheeses at pH 5.6 and 5.7. These cheeses attained the highest yields, were whitest, and presented the highest values for texture parameters except for adhesiveness and cohesiveness. The third group of cheeses at pH 5.4 and 5.5 were considered the best because they showed a good balance among all variables evaluated.