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

Abstract

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.

Effect of Modified Manufacturing Parameters on the Quality of Cheddar Cheese made from Ultrafiltered (UF) Milk

“…The pH is expected to increase during ripening because of the neutralizing effect of alkaline products of protein degradation (Webb et al, 1974). The pH values were similar to values reported in the literature for traditional Cheddar cheese, which ranges from 4.80 to 5.29 after 1 day and 5.40 to 5.60 after 60 days of ripening (Dolby et al, 1937;Czulak et al, 1969). The pH values of UF Cheddar cheese were reported to range from 5.40 to 5.97 (Green et al, 1981;Sutherland and Jameson, 1981).…”

“…Cheese with high lactose at the time of hooping may develop low pH while maturing (Dolby et al, 1937) and may have a greater risk in off-flavor development due to nonstarter bacteira (Lawrence and Gilles, 1982). However, this was not observed in this experiment, probably because the high buffer capacity of UF cheese neutralized the effect as described by Huffman and Kristoffersen (1984).…”

“…The lactose degradation was significant with time (PcO.05) and its concentration ranged from 0.911-1.158% (1 day) and 0.085-0.157% after 60 days of ripening. The literature values also vary from 0 to 1% at different ripening times: 0.24-0.28% for 1 day old (Dolby et al, 1937); 0.43% for 7 days old (Harvey et al, 1981); 0.34% for 59 days old (Czulak et al, 1969). The variations may be due to different types of starter, seasonal variation in milk lactose, differences in salt-in-moisture ratios in final cheese (Turner and Thomas,,?980), different analytical techniques and differences in holdmg time of the curd in the whey before the whey is drained (Dolby, 1941;Lawrence and Gilles, 1982).…”

Process Cheese: Scientific and Technological Aspects—A Review

“…Minor changes in the manufacturing protocols during natural cheese manufacture, such as set pH, drain pH, and level of salting (salt‐to‐moisture ratio), can significantly change the state and amount of calcium and phosphorus in natural cheese (Dolby and others 1937; Czulak and others 1969; Upreti and Metzger 2006). In a study on low‐fat mozzarella cheese, Metzger and others (2000) studied the effect of cheese milk set pH on the amount and state of calcium in the final cheese.…”

Section C. Dairy Chemistry

“…Dolby et al (167), continuing their studies on Cheddar cheese-making, have found that the acidity of whey at running influences the mineral content and the body of cheese. The acidity of cheese is dependent on the acidity of the whey at running and the amount of lactose remaining in the curd.…”