Influence of Calcium and Phosphorus, Lactose, and Salt-to-Moisture Ratio on Cheddar Cheese Quality: pH Changes During Ripening

Changes in total organic acids content of cheeses during ripening (mean of 3 replicates). Treatments: HHH = high Ca and P–high lactose–high S/M; HHL = high Ca and P–high lactose–low S/M; HLH = high Ca and P–low lactose–high S/M; HLL = high Ca and Plow lactose–low S/M; LHH = low Ca and P–high lactose–high S/M; LHL = low Ca and P–high lactose–low S/M; LLH = low Ca and P–low lactose–high S/M; and LLL = low Ca and P–low lactose–low S/M. SEM = 7.75×10⁻⁴.

Changes in concentration of water-soluble Ca in cheeses during ripening (mean of 3 replicates). Treatments: HHH = high Ca and P–high lactose–high S/M; HHL = high Ca and P–high lactose–low S/M; HLH = high Ca and P–low lactose–high S/M; HLL = high Ca and P–low lactose–low S/M; LHH = low Ca and P–high lactose–high S/M; LHL = low Ca and P–high lactose–low S/M; LLH = low Ca and P–low lactose–high S/M; and LLL = low Ca and P–low lactose–low S/M. SEM = 4.08×10⁻⁵.

Concentration of water-soluble Ca (expressed as % of total Ca) and water-soluble P (expressed as % of total P) in cheeses as a function of pH.

Changes in concentration of water-soluble P in cheeses during ripening (mean of 3 replicates). Treatments: HHH = high Ca and P–high lactose–high S/M; HHL = high Ca and P–high lactose–low S/M; HLH = high Ca and P–low lactose–high S/M; HLL = high Ca and P–low lactose–low S/M; LHH = low Ca and P–high lactose–high S/M; LHL = low Ca and P–high lactose–low S/M; LLH = low Ca and P–low lactose–high S/M; and LLL = low Ca and P–low lactose–low S/M. SEM = 2.04×10⁻⁵.

Changes in concentration of organic P (per 100g of protein) in cheeses during ripening (mean of 3 replicates). Treatments: HHH = high Ca and P–high lactose–high S/M; HHL = high Ca and P–high lactose–low S/M; HLH = high Ca and P–low lactose–high S/M; HLL = high Ca and P–low lactose–low S/M; LHH = low Ca and P–high lactose–high S/M; LHL = low Ca and P–high lactose–low S/M; LLH = low Ca and P–low lactose–high S/M; and LLL = low Ca and P–low lactose–low S/M. SEM = 2.04×10⁻⁵.

Changes in concentration of bound inorganic P in cheeses during ripening (mean of 3 replicates). Treatments: HHH = high Ca and P–high lactose–high S/M; HHL = high Ca and P–high lactose–low S/M; HLH = high Ca and P–low lactose–high S/M; HLL = high Ca and P–low lactose–low S/M; LHH = low Ca and P–high lactose–high S/M; LHL = low Ca and P–high lactose–low S/M; LLH = low Ca and P–low lactose–high S/M; and LLL = low Ca and P–low lactose–low S/M. SEM = 2.04×10⁻⁵.

Changes in pH of cheeses during ripening (mean of 3 replicates). Treatments: HHH = high Ca and P–high lactose–high S/M; HHL = high Ca and P–high lactose–low S/M; HLH = high Ca and P–low lactose–high S/M; HLL = high Ca and P–low lactose–low S/M; LHH = low Ca and P–high lactose–high S/M; LHL = low Ca and P–high lactose–low S/M; LLH = low Ca and P–low lactose–high S/M; and LLL = low Ca and P–low lactose–low S/M. SEM = 2.46×10⁻⁴.

Changes in pH and bound inorganic P in cheeses during ripening (mean of 3 replicates). Treatments: HHH = high Ca and P–high lactose–high S/M; HHL = high Ca and P–high lactose–low S/M; HLH = high Ca and P–low lactose–high S/M; HLL = high Ca and Plow lactose–low S/M; LHH = low Ca and P–high lactose–high S/M; LHL = low Ca and P–high lactose–low S/M; LLH = low Ca and P–low lactose–high S/M; and LLL = low Ca and P–low lactose–low S/M.