Effect of Type of Acid Used in Direct Acidification Procedures on Moisture, Firmness, and Calcium Levels of Cheese
Open Access
- 1 June 1967
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 50 (6) , 824-827
- https://doi.org/10.3168/jds.s0022-0302(67)87529-5
Abstract
Direct acidification procedures were used to make Blue and Pizza cheese. In this procedure milk was acidified to pH 5. 6 with phosphoric, hydrochloric, lactic or citric acids before coagulation with rennet in the manufacture of Blue cheese. Citric acid was not used for Pizza cheese. Calcium levels were significantly higher in both varieties of cheese made with phosphoric acid; Blue cheese made with citric acid contained the least calcium. Cheese made with phosphoric and hydrochloric acids had lower moisture contents than cheese made with lactic or citric acids.This publication has 6 references indexed in Scilit:
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