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Article: Dairy Foods: Cheese
- Article from:
- Journal of Dairy Science
- Article date:
- January 1, 2004
- Author:
CopyrightCopyright American Dairy Science Association 2004. Provided by ProQuest LLC. (Hide copyright information)
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538 Use of reverse osmosis concentrated milk for the manufacture of Cheddar and Colby cheese: Impact on Ca equilibrium and functional properties. M.-R. Lee*, J. A. Lucey, and M. E. Johnson, University of Wisconsin, Madison.
The physical characteristics of cheese are governed by proteolysis and electrostatic and hydrophobic interactions as influenced by pH and casein bound Ca (INSOL CA). The objective of this study was to study of the role of Ca equilibrium and pH on functionality changes that occur during ripening. Reverse osmosis (RO) of milk was performed before cheese making which increased the total solids content of cheesemilk by 2%. The additional lactose (0.5%) in RO milk, if ...