Tests for acidity and chemical analysis in process control

摘要: The biological, biochemical and physical changes which take place from the time milk leaves udder until cheese is finally ripe are often controlled or aided by pH (hydrogen ion concentration) of liquid curd at that time. delicate equilibrium between constituents due to ionization components, binding protons dispersion salts proteins phases, leads a buffering capacity in respect change acid—base milk, whey useful parameter for control processing cheese.