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253. The measurement and significance of pH values in cheesemaking

Published online by Cambridge University Press:  01 June 2009

J. G. Davis  and
C. C. Thiel
J. G. Davis
Affiliation:
National Institute for Research in Dairying, University of Reading
C. C. Thiel
Affiliation:
National Institute for Research in Dairying, University of Reading
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Extract

1. The application of the colorimetric dilution method for the determination of pH values in cheesemaking is discussed and the necessary precautions for accuracy described.

2. Bromthymol blue is recommended for milk and whey of pH. > 5·8 and the B.D.H. 4460 indicator for whey of pH < 5·8.

3. Titratable acidities and pH values each afford an incomplete picture of the working of a curd. Together they afford a valuable indication of the normality or otherwise of the making process.

4. The buffer value of whey rises steadily during manufacture. The pH rises abruptly after salting, although the titratable acidity continues to increase.

5. The buffer value of whey is controlled chiefly by the rate of working but tends to be lower with pasteurized milk.

6. A diagrammatic method for summarizing the “behaviour of a vat” and for detecting abnormal working is described.

Type
Original Articles
Information
Journal of Dairy Research , Volume 11 , Issue 1 , January 1940 , pp. 71 - 78
Copyright
Copyright © Proprietors of Journal of Dairy Research 1940

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References

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