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Article: Changes in the Proportions of Soluble and Insoluble Calcium During the Ripening of Cheddar Cheese
- Article from:
- Journal of Dairy Science
- Article date:
- April 1, 2004
- Author:
CopyrightCopyright American Dairy Science Association Apr 2004. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
In cheese, the concentration and form of residual Ca greatly influences texture. Two methods were used to determine the proportions of soluble (SOL) and insoluble (INSOL) Ca in Cheddar cheese during 4 mo of ripening. The first method was based on the acid-base buffering curves of cheese and the second was based on the extraction of the aqueous phase ("juice") of cheese under high pressure and determining the concentration of SOL Ca in the juice using atomic absorption spectroscopy. When cheese was acidified there was a strong buffering peak at pH ~4.8, which was due to the solubilization of residual colloidal calcium phosphate (CCP) of milk that remained in cheese as INSOL Ca ...