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152. Studies on the chemistry of Cheddar cheese making. V. Factors influencing the acidity and mineral content of cheese

Published online by Cambridge University Press:  01 June 2009

R. M. Dolby ,
F. H. McDowall  and
A. K. R. McDowell
R. M. Dolby
Affiliation:
Dairy Research Institute (N.Z.), Palmerston North, New Zealand
F. H. McDowall
Affiliation:
Dairy Research Institute (N.Z.), Palmerston North, New Zealand
A. K. R. McDowell
Affiliation:
Dairy Research Institute (N.Z.), Palmerston North, New Zealand
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Extract

It has been shown that the acidity developed in a vat of milk at the “running” stage has a very important influence on the quality of the resultant cheese. A high acidity causes increased mineral losses in the whey and a corresponding lowering of the mineral content of the cheese, while it also has a detrimental effect on the body of the cheese. The acidity at “running” also controls to a great extent the acidity of the cheese produced. Even where the acidities at the late stages of the process are kept the same, vats of cheese made at a high “running” acidity show more acid characteristics than cheese made at low “running” acidity.

The quantity of lactose incorporated in the cheese is also of importance in determining the acidity of the cheese. An increase in the lactose content, either by raising the lactose concentration of the cheese milk or by the addition of lactose to the curd, produces a more acid type of cheese at maturity, although some unfermented lactose is still present in the cheese at 4 months after manufacture.

Type
Original Articles
Information
Journal of Dairy Research , Volume 8 , Issue 1 , January 1937 , pp. 74 - 85
Copyright
Copyright © Proprietors of Journal of Dairy Research 1937

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References

REFERENCES

(1) Dolby, Mcdowall & Riddbt, (To Be Published). J. Dairy Res.Google Scholar
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