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.
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