Influence of Calcium and Phosphorus, Lactose, and Salt-to-Moisture Ratio on Cheddar Cheese Quality: pH Changes During Ripening

The pH of cheese is an important attribute that influences its quality. Substantial changes in cheese pH are often observed during ripening. A combined effect of calcium, phosphorus, residual lactose, and salt-to-moisture ratio (S/M) of the cheese on the changes in cheese pH during ripening was inve...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Journal of dairy science 2007-01, Vol.90 (1), p.1-12
Hauptverfasser:	Upreti, P., Metzger, L.E.
Format:	Artikel
Sprache:	eng
Schlagworte:	Acids - chemistry Animal productions Biological and medical sciences calcium Calcium - analysis Cheddar cheese Cheese - analysis Cheese - standards Food Handling Food industries Fundamental and applied biological sciences. Psychology Hydrogen-Ion Concentration Lactose - analysis Milk and cheese industries. Ice creams phosphorus Phosphorus - analysis Salts - analysis Solubility Terrestrial animal productions Time Factors Vertebrates Water - analysis
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!