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Impact of Modifications in Acid Development on the Insoluble Calcium Content and Rheological Properties of Cheddar Cheese
- Article from:
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Journal of Dairy Science
- Article date:
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November 1, 2005
- Author:
- Lee, M-R; Johnson, M E; Lucey, J A
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Copyright informationCopyright American Dairy Science Association Nov 2005. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
Cheddar cheese was made from milk concentrated by reverse osmosis (RO) to increase the lactose content or from whole milk. Manufacturing parameters (pH at coagulant addition, whey drainage, and milling) were altered to produce cheeses with different total Ca contents and low pH values (i.e., <5.0) during ripening. The concentration of insoluble (INSOL) Ca in cheese was measured by cheese juice method, buffering by acid-base titration, rheological properties by small amplitude oscillatory rheometry, and melting properties by UW-Melt Profiler. The INSOL Ca content as a percentage of total Ca in all cheeses rapidly decreased during the first week of aging but surprisingly did not ...