108. Studies on the Chemistry of Cheddar Cheese Making. II. The Buffer Capacity of Wheys
- 1 May 1935
- journal article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 6 (2) , 235-242
- https://doi.org/10.1017/s0022029900001369
Abstract
1. The buffer values of wheys obtained at various stages of the cheesemaking process have been determined over thepH range 3·5—7·5.2. The buffering betweenpH 3 and 5 is shown to be chiefly due to lactate, while that at higherPH values is chiefly due to calcium phosphate.3. The results of the buffer determinations are shown to be in accord with the analyses of the mineral constituents of wheys reported in the first paper of this series (1).Keywords
This publication has 4 references indexed in Scilit:
- 107. Studies On the Chemistry of Cheddar Cheese Making. I. The Mineral Content of Cheese and WheyJournal of Dairy Research, 1935
- BUFFER INTENSITIES OF MILK AND MILK CONSTITUENTSPublished by Elsevier ,1929
- STUDIES IN CALCIFICATIONJournal of Biological Chemistry, 1925
- THE BUFFER MECHANISM FOR THE CALCION CONCENTRATION AND THE DETERMINATION OF CALCION BUFFER VALUESPublished by Elsevier ,1924