Impact of Modifications in Acid Development on the Insoluble Calcium Content and Rheological Properties of Cheddar Cheese

摘要: Cheddar cheese was made from milk concentrated by reverse osmosis (RO) to increase the lactose content or whole milk. Manufacturing parameters (pH at coagulant addition, whey drainage, and milling) were altered produce cheeses with different total Ca contents low pH values (i.e., <5.0) during ripening. The concentration of insoluble (INSOL) in measured juice method, buffering acid-base titration, rheological properties small amplitude oscillatory rheometry, melting UW-Melt Profiler. INSOL as a percentage all rapidly decreased first week aging but surprisingly did not decrease below approximately 41% even very (e.g., ∼4.7). Insoluble positively correlated (r = 0.79) both RO nonRO treatments, reflecting key role acid development altering extent solubilization Ca. maximum loss tangent value rheology test degree flow When <5.0 where heated rheometer remained (<0.5), which coincided limited meltability cheeses. We believe that this lack due dominant effects reduced electrostatic repulsion between casein particles (<5.0).