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Evolution of the Physico-Chemical Indicators in Curd Processing to Obtain Scalded Paste Cheeses

The presented research aimed to study the variation of the physico-chemical indicators in processing the curd for obtaining cheeses with scalded paste. The samples were monitored during the technological process: after the curd ripening, after scalding during cheese ripening and for the final product. The pressed cheeses fall into the category of cheeses to which the curd scalding operation is being applied, which makes that the main protein – the casein – to get plastic features (stretching in wires) under certain conditions of temperature and pH. Dalia cheese, which we herein refer to, is obtained from cow’s milk, according to the manufacturing technology of scalded paste cheese.