108. Studies on the Chemistry of Cheddar Cheese Making. II. The Buffer Capacity of Wheys

Author:

Dolby R. M.,McDowall F. H.

Abstract

1. The buffer values of wheys obtained at various stages of the cheesemaking process have been determined over thepH range 3·5—7·5.2. The buffering betweenpH 3 and 5 is shown to be chiefly due to lactate, while that at higherPH values is chiefly due to calcium phosphate.3. The results of the buffer determinations are shown to be in accord with the analyses of the mineral constituents of wheys reported in the first paper of this series (1).

Publisher

Cambridge University Press (CUP)

Subject

Animal Science and Zoology,General Medicine,Food Science

Cited by 7 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献

1. Buffering curves of ideal whey fractions obtained from a cascade membrane separation process;International Journal of Dairy Technology;2016-11-08

2. Buffering capacity of dairy products;International Dairy Journal;2005-02

3. Physico-Chemical Properties of Milk;Advanced Dairy Chemistry Volume 3;1997

4. Buffer Capacity of Cheese Wheys;Journal of Food Science;1985-05

5. 253. The measurement and significance ofpH values in cheesemaking;Journal of Dairy Research;1940-01

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