|
|
Article: Cheese pH, Protein Concentration, and Formation of Calcium Lactate Crystals
- Article from:
- Journal of Dairy Science
- Article date:
- November 1, 2006
- Author:
CopyrightCopyright American Dairy Science Association Nov 2006. Provided by ProQuest LLC. (Hide copyright information)
|
ABSTRACT
The occurrence of calcium lactate crystals (CLC) in hard cheeses is a continual expense to the cheese industry, as consumers fail to purchase cheeses with this quality defect. This research investigates the effects of the protein concentration of cheese milk and the pH of cheese on the occurrence of CLC. Atomic absorption spectroscopy was used to determine total and soluble calcium concentrations in skim milk (SM1, 8.7% total solids), and skim milk supplemented with nonfat dry milk (CSM1, 13.5% total solids). Calcium, phosphorus, lactic acid, and citrate were determined in cheeses made with skim milk (SM2, 3.14% protein), skim milk supplemented with ultrafiltered milk (CSM2, 6.80% ...