Measuring insoluble calcium content in curds during cheesemaking-Reference-Cited by-同舟云学术

Measuring insoluble calcium content in curds during cheesemaking

Published:2023-09-21 Issue:1 Volume:77 Page:156-164
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J of Dairy Tech

Author:

Swaminathan Aakash Varsha¹^ORCID,Lillevang Søren K²,Lucey John A¹³

Affiliation:

1. Department of Food Science University of Wisconsin – Madison 1605 Linden Drive Madison WI 53706 USA

2. Arla Foods Amba, Arla Innovation Center Skejby Denmark

3. Center for Dairy Research University of Wisconsin – Madison 1605 Linden Drive Madison WI 53706 USA

Abstract

A rapid water‐soluble calcium (WSC) extraction was evaluated as an in‐process method to quickly quantify insoluble calcium (ICa) phosphate content during cheesemaking and compare it with existing methods for finished cheese, that is cheese juice and acid–base titration. Although there were some differences in methods when evaluated using string cheese and Mozzarella, results for ICa obtained from the WSC method were consistent with the cheese juice. This WSC method was successful in measuring the ICa in curds during manufacture of Mozzarella made with varying pH values at whey drainage. Meltability of cheese correlated with ICa content at 1 month of storage.

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.13016

Reference23 articles.

1. The use of ultrafiltration and dialysis in isolating the aqueous phase of milk and in determining the partition of milk constituents between the aqueous and disperse phases

2. Effect of pH and Calcium Concentration on Some Textural and Functional Properties of Mozzarella Cheese

4. Changes in the Proportions of Soluble and Insoluble Calcium During the Ripening of Cheddar Cheese