Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on cheddar cheese quality: pH buffering properties of cheese

Journal of Dairy Science

Volumn 89, Issue 3, 2006, Pages 938-950

  Upreti, P ^a   Buhlmann P ^b   Metzger, L E ^a  

^a UNIVERSITY OF MINNESOTA   (United States)

^b University of Minnesota   (United States)

Author keywords

Calcium; Cheddar cheese; pH buffering; Phosphate

Indexed keywords

BUFFER; CALCIUM; CALCIUM PHOSPHATE; HYDROXYAPATITE; INORGANIC SALT; LACTOSE; MAGNESIUM; PHOSPHORUS; SODIUM; WATER;

ARTICLE; CHEESE; PH; QUALITY CONTROL;

BUFFERS; CALCIUM; CALCIUM PHOSPHATES; CHEESE; DURAPATITE; HYDROGEN-ION CONCENTRATION; LACTOSE; MAGNESIUM; PHOSPHORUS; QUALITY CONTROL; SALTS; SODIUM; WATER;

EID: 33745010273     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(06)72159-2     Document Type: Article

References (30)

1. 31P magic angle spinning solid-state nuclear magnetic resonance. J. Dairy Sci. 84:1310-1319.
2. Brintzinger, V. H. 1965. Intrasphärische und extrasphärische Komplexe mit Phosphatliganden. Infrarotspektren von Phosphatkomplexen in wässeriger Lösung. Fasciculus 1, Helvetica Chim. Acta 48:47-54.
3. Famelart, M. H., Y. LeGraët, F. Michael, R. Richoux, and A. Riaublanc. 2002. Evaluation des méthodes d'appréciation des propriétés fonctionnelles des fromages d'Emmental de l'Ouest de la France. Lait 82:225-245.
4. Hassan, A., M. E. Johnson, and J. A. Lucey. 2004. Changes in the proportions of soluble and insoluble calcium during the ripening of Cheddar cheese. J. Dairy Sci. 87:854-862.
5. Holt, C., and D. W. L. Hukins. 1991. Structural analysis of the environment of calcium ions in crystalline and amorphous calcium phosphates by x-ray absorption spectroscopy and a hypothesis concerning the biological function of the casein micelle. Int. Dairy J. 1:151-165.
6. Holt, C., M. J. J. M. van Kemenade, L. S. Nelson, L. Sawyer, J. E. Harries, R. T. Bailey, and D. W. L. Hukins. 1989. Composition and structure of micellar calcium phosphate. J. Dairy Res. 56:411-416.
7. Kotrlý, S., and L. Šůcha. 1985. Handbook of chemical equilibria in analytical chemistry. John Wiley & Sons, New York, NY.
8. Ling, E. R. 1936. The titration of milk and whey as a means of estimating the colloidal calcium phosphate of milk. J. Dairy Res. 7:145-155.
9. Lu, X., and Y. Leng. 2005. Theoretical analysis of calcium phosphate precipitation in simulated body fluid. Biomaterials 26:1097-1108.
10. Lucey, J. A., and P. F. Fox. 1993. Importance of calcium and phosphate in cheese manufacture: A review. J. Dairy Sci. 76:1714-1724.
11. Lucey, J. A., C. Gorry, and P. F. Fox. 1993. Changes in the acid-base buffering curves during the ripening of Emmental cheese. Milchwissenschaft 48:183-186.
12. Martell, A. E., and R. M. Smith. 1975. Critical stability constants. Plenum Press, New York, NY.
13. Ollikainen, P. 1990. Titration-a rapid method for the determination of proteolysis in cheese. J. Dairy Res. 57:149-150.
14. Porcher, C., and A. Chevallier. 1923. La repartition des matieres salines dans le lait. Leurs relations physiques et chimiques avec les autres principles du lait. Lait 3:188-200.
15. Pyne, G. T., and T. C. A. McGann. 1960. The colloidal calcium phosphate of milk. 2. Influence of citrate. J. Dairy Res. 27:9-17.
16. Salaün, F., B. Mietton, and F. Gaucheron. 2005. Buffering capacity of dairy products. Int. Dairy J. 15:95-109.
17. Schmidt, D. G. 1980. Colloidal aspects of casein. Neth. Milk Dairy J. 34:42-64.
18. Shakeel-Ur-Rehman, D. Waldron, and P. A. Fox. 2004. Effect of modifying lactose concentration in cheese curd on proteolysis and in quality of Cheddar cheese. Int. Dairy J. 14:591-597.
19. Singh, H., O. J. McCarthy, and J. A. Lucey. 1997. Physico-chemical properties of milk. Pages 469-518 in Advanced Dairy Chemistry. Vol. 3. Lactose, water, salts and vitamins, 2nd ed. P.P. Fox, ed. Chapman & Hall, London, UK.
20. Tomasula, P. M., R. T. Boswell, and N. C. Dupre. 1999. Buffer properties of milk treated with high pressure carbon dioxide. Milchwissenschaft 54:667-670.
21. United States Department of Agriculture. 2005. National nutrient database for standard reference. Nutrient Data Laboratory, Agricultural Research Service, http://www.nal.usda.gov/fnic/foodcomp Accessed July 20, 2005.
22. Upreti, P., and L. E. Metzger. 2006. Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on Cheddar cheese quality: Manufacture and composition. J. Dairy Sci. 89:420-428.
23. Upreti, P., L. L. McKay, and L. E. Metzger. 2006. Influence of calcium and phosphorus, residual lactose, and salt-to-moisture ratio on Cheddar cheese quality: Changes in residual sugars and water-soluble organic acids during ripening. J. Dairy Sci. 89:429-443.
24. Van Slyke, D. D. 1922. On the measurement of buffer values and on the relationship of buffer value to the dissociation constant of the buffer and the concentration and reaction of the buffer solution. J. Biol. Chem. 52:525-571.
25. Van Slyke, L. L., and A. W. Bosworth. 1915. Condition of casein and salts in milk. Pages 305-309 in 33rd Annual Report of the New York Agric. Exp. Sta., Geneva, NY.
26. Walstra, P., and R. Jenness. 1984. Some properties. Pages 186-210 in Dairy Chemistry and Physics. John Wiley & Sons, New York, NY.
27. Whittier, E. O. 1929. Buffer intensities of milk and milk constituents. I. The buffer action of casein in milk. J. Biol. Chem. 83:79-88.
28. Whittier, E. O. 1933. Buffer intensities of milk and milk constituents. II. Buffer action of calcium phosphate. J. Biol. Chem. 102:733-747.
29. Wiley, W. J. 1935a. A study of the titratable acidity of milk. I. The influence of the various milk buffers on the titration curves of fresh and sour milk. J. Dairy Res. 6:72-85.
30. Wiley, W. J. 1935b. A study of the titratable acidity of milk. II. The "buffer curves" of milk. J. Dairy Res. 6:86-90.