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201. The solubility of Cheddar cheese curd in sodium chloride solutions

Published online by Cambridge University Press:  01 June 2009

F. H. McDowall  and
L. A. Whelan
F. H. McDowall
Affiliation:
Dairy Research Institute (N.Z.), Palmerston North, New Zealand
L. A. Whelan
Affiliation:
Dairy Research Institute (N.Z.), Palmerston North, New Zealand
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Extract

Measurements are reported of the solubility, in water and in sodium chloride solution of different concentrations, of the protein of cheese at various times after manufacture. The solubility in 3–10 % sodium chloride solutions reached approximately 100% within 7 days after manufacture of the cheese, both for normal and high rennet cheese, and remained at that value throughout the life of the cheese (8 months). Since the proteins of cheese are thus shown to be equally soluble in sodium chloride solutions corresponding in concentration to those encountered in the whole range of commercial cheese(1), the effect of salt concentration on cheese quality is not to be attributed to a variation in the solubility of the protein in the brine.

Type
Original Articles
Information
Journal of Dairy Research , Volume 9 , Issue 3 , September 1938 , pp. 339 - 341
Copyright
Copyright © Proprietors of Journal of Dairy Research 1938

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References

REFERENCES

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