Hostname: page-component-cd9895bd7-gxg78 Total loading time: 0 Render date: 2024-12-22T21:59:22.507Z Has data issue: false hasContentIssue false
  • English
  • Français

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
Get access Rights & Permissions [Opens in a new window]

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

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

(1) Lloyd, (1899). Board of Agric. Rep. on Cheddar Cheesemaking. H.M. Stationery Office.Google Scholar
(2) Davis, (1931). Analyst, 56, 449.CrossRefGoogle Scholar
(3) Aschaffenburg, (1938). J. Dairy Res. 9, 336.CrossRefGoogle Scholar
(4) Sharp, & Mcinerney, (1926). J. biol. Chem. 70, 729.CrossRefGoogle Scholar
(5) Hunziker, Cordes & Nissen, (1931). J. Dairy Sci. 14, 347.CrossRefGoogle Scholar
(6) Mcdowall, & Mcdowell, (1937). N.Z.J. Sci. Tech. 18, 725.Google Scholar
(7) Koestler, (1933). Landwirt. Jb. Schweiz. 47, 1121.Google Scholar
(8) Brown, & Price, (1934). J. Dairy Sci. 17, 33.CrossRefGoogle Scholar
(9) Spicer, & Burgwald, (1935). Nat. Butt. Cheese J. 26, no. 21, 14 and 33.Google Scholar
(10) Saunders, et al. (1936). J. Dairy Sci. 19, 395.CrossRefGoogle Scholar
(11) Dorner, (1937). Schweiz. Milchz. no. 56, p. 56; abstr. Zbl. Bakt. II, 98, 481.Google Scholar
(12) Price, & Spicer, (1937). J. Dairy Sci. 20, 471 (Reports).Google Scholar
(13) Rogers, Hardell & Feutz, (1939). J. Dairy Sci. 22, 43.CrossRefGoogle Scholar
(14) Dolby, & Mcdowall, (1935). J. Dairy Res. 6, 235.CrossRefGoogle Scholar
(15) Mcdowall, & Dolby, (1935). J. Dairy Res. 6, 218.CrossRefGoogle Scholar