The Role of Ca Equilibrium on the Functional Properties of Cheese: A Review
作者： Mee-Ryung Lee , Won-Jae Lee
DOI: 10.5851/KOSFA.2009.29.5.545
关键词:
摘要: The functional properties of cheese, such as texture and melt, are known to be controlled by several important parameters. Recently, the characteristics Ca in cheeses, especially form (insoluble (INSOL) or soluble) shift equilibrium (i.e., from INSOL soluble Ca), during aging has received a lot attention. Ca, which is present structural casein, plays critical role determining cheese early period ripening (~1 mon). It seems that there always reduction content also factors can affect equilibrium. These may include composition milk, manufacturing pH, acid development aging, adopting curd-washing various methods, pre-acidification etc. There have been many studies showing rheological melting were significantly (p
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