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Factors Affecting Calcium Lactate and Liquid Expulsion Defects in Cheddar Cheese
- Article from:
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Journal of Dairy Science
- Article date:
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March 1, 2004
- Author:
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Copyright informationCopyright American Dairy Science Association Mar 2004. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
This paper summarizes the results of 2 studies designed to investigate the influence of several manufacturing and curing treatments on the appearance of Cheddar cheese defects. Specifically, 2 defects, calcium lactate crystal formation and the expulsion of free liquid (weeping) were monitored in Cheddar cheese. Both studies were conducted at a commercial cheese manufacturing facility that produces Cheddar in 18.14-kg (40-lb) blocks. In the first study we monitored cheese calcium, both total and soluble during manufacture and early curing. In the second study we measured cheese pH from 3 d through 8 mo, as well as some factors that are influenced by cheese pH. Early cheese pH (3 d ...
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