Journal of Dairy Science
Volume 89, Issue 11 , Pages 4144-4155 , November 2006

Cheese pH, Protein Concentration, and Formation of Calcium Lactate Crystals

  • S. Agarwal

      Affiliations

    • Department of Food Science and Human Nutrition, Washington State University, Pullman 99164-6376
    • ,
  • J.R. Powers

      Affiliations

    • Department of Food Science and Human Nutrition, Washington State University, Pullman 99164-6376
    • ,
  • B.G. Swanson

      Affiliations

    • Department of Food Science and Human Nutrition, Washington State University, Pullman 99164-6376
    • ,
  • S. Chen

      Affiliations

    • Biological Systems Engineering, Washington State University, Pullman 99164-6376
    • ,
  • S. Clark

      Affiliations

    • Department of Food Science and Human Nutrition, Washington State University, Pullman 99164-6376
    • Corresponding Author InformationCorresponding author.

Received 30 January 2006 ,Accepted 26 May 2006.

  • Image Result

    Total and soluble calcium in skim milk (SM1) and concentrated skim milk (CSM1) at pH 6.8 to 5.0.

    Total and soluble calcium in skim milk (SM1) and concentrated skim milk (CSM1) at pH 6.8 to 5.0.

  • Image Result

    Total and soluble calcium in cheeses made from skim milk (SMC2), skim milk supplemented with UF milk (CSMC2), and skim milk supplemented with NDM (CSMC3) at pH 5.4 to 4.8. CLC = calcium lactate crysta

    Total and soluble calcium in cheeses made from skim milk (SMC2), skim milk supplemented with UF milk (CSMC2), and skim milk supplemented with NDM (CSMC3) at pH 5.4 to 4.8. CLC = calcium lactate crystals.

  • Image Result
    Total and soluble phosphorus in cheeses made from skim milk (SMC2), skim milk supplemented with UF milk (CSMC2), and skim milk supplemented with NDM (CSMC3) at pH 5.4 to 4.8.

    Total and soluble phosphorus in cheeses made from skim milk (SMC2), skim milk supplemented with UF milk (CSMC2), and skim milk supplemented with NDM (CSMC3) at pH 5.4 to 4.8.

  • Image Result
    Citrate concentration in cheeses made from skim milk (SMC2), skim milk supplemented with UF milk (CSMC2), and skim milk supplemented with NDM (CSMC3) at pH 5.4 to 4.8.

    Citrate concentration in cheeses made from skim milk (SMC2), skim milk supplemented with UF milk (CSMC2), and skim milk supplemented with NDM (CSMC3) at pH 5.4 to 4.8.

  • Image Result
    Calcium lactate crystals (bright white areas on the surface of cheese) in cheeses made from skim milk (SMC2), skim milk supplemented with UF milk (CSMC2), and skim milk supplemented with NDM (CSMC3) a

    Calcium lactate crystals (bright white areas on the surface of cheese) in cheeses made from skim milk (SMC2), skim milk supplemented with UF milk (CSMC2), and skim milk supplemented with NDM (CSMC3) at pH 5.4 to 4.8.

PII: S0022-0302(06)72459-6

doi: 10.3168/jds.S0022-0302(06)72459-6

Journal of Dairy Science
Volume 89, Issue 11 , Pages 4144-4155 , November 2006

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