Buffer Capacity of Cheese Wheys

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Abstract
Titration and buffer capacity curves of Mozzarella, Cheddar and Cottage cheese‐type wheys were studied at concentrations of 6–24% solids. Buffer maxima due to lactate and phosphate occurred at pH 3.2 – 4.0 and 5.6 – 7.0, respectively, and were dependent on the type and concentration of whey. Titration curves of all whey varieties intersected at pH 3.7. An equation was developed to define whey pH as a function of pH at dipping, concentration and level of HCI or NaOH (r = 0.99, p < 0.01). The pH of Mozzarella and Cheddar cheese‐type whey decreased during concentration but the pH of Cottage cheese whey increased. This difference is explained by calcium‐phosphate equilibria in whey.