Influence of Salt Levels on Quality Characteristics and Microbial Count of Pizza Cheese Prepared through Technological Interventions Using Saccharomyces boulardii

Abstract

This study investigated the influence of salt concentration on the quality attributes, functional performance, and microbial viability of Pizza cheese manufactured using Saccharomyces boulardii as an adjunct probiotic culture. Two cheesemaking protocols were evaluated: Protocol I involving unhomogenized milk with a cheddaring step prior to plasticization (CCUM), and Protocol II utilizing a 1:1 blend of homogenized and unhomogenized milk (CBHM). Cheeses were salted at two levels (1.75% and 2.25%, w/w of curd) and assessed for proximate composition, physicochemical properties, yield, texture profile, baking characteristics, sensory acceptability as a pizza topping, and viable counts of lactic acid bacteria (LAB) and S. boulardii. All experimental cheeses complied with the Food Safety and Standards Regulations (FSSR) for Pizza cheese. Increasing salt level significantly influenced moisture retention, fat-on-dry-matter content, and cheese yield, with CBHM2.25 exhibiting the highest moisture and yield. Textural attributes such as hardness, cohesiveness, and springiness were comparable within each manufacturing protocol, whereas gumminess, chewiness, and adhesiveness varied significantly among treatments. As a pizza topping, CCUM1.75 exhibited superior stretchability, while CCUM cheeses received higher flavour and total sensory scores. Microbial analyses revealed that both LAB and S. boulardii counts were significantly higher at the lower salt level (1.75%), with CBHM1.75 showing the maximum viable counts (9.02 and 6.02 log₁₀ cfu/g, respectively). Elevated salt concentration (2.25%) exerted an inhibitory effect on microbial survival. Overall, salting at 1.75% was identified as optimal for maintaining probiotic viability without compromising functional, sensory, or compositional quality. The findings demonstrate the feasibility of developing probiotic Pizza cheese incorporating S. boulardii, with technological interventions enabling enhanced microbial survival and desirable end-use performance.