Effect of Soy Cheese and Trisodium Citrate on Pizza Cheese

Abstract

The effects of soy cheese (tofu) and trisodium citrate concentration on the organoleptic<br><br>characteristics of pizza cheese were studied. Flavor, texture, stretchability, appearance, and overall<br><br>acceptability of pizza cheese samples decreased significantly with increased proportion of soy<br><br>cheese. Statistically, the color of cheese samples made from different blends of tofu and trisodium<br><br>citrate was similar to that in the control sample. Stretchability, appearance, and overall<br><br>acceptability of pizza cheese samples increased but not significantly (p&gt;0.05) as concentration of<br><br>trisodium citrate increased. However, the scores of flavor did not show significant difference.