Effects of the Concentration of Insoluble Calcium Phosphate Associated with Casein Micelles on the Functionality of Directly Acidified Cheese

Acid-base buffering curves for cheese titrated from initial cheese pH to pH 3.0 with 0.5 N HCl and then back-titrated to pH 9.0 with 0.5 N NaOH; cheese made from milk acidified to pH 6.0 (a), 5.8 (b), 5.6 (c), or pH 5.4 (d) and cheese made from milk that had 0 (e), 2 (f), 4 (g), or 6mM (h) EDTA added before cheese making. Vertical dashed line indicates buffering peak at pH 4.8.

Storage modulus (G′) as a function of temperature for cheese (a) made from milk acidified to pH 6.0 (▾), 5.8 (▿), 5.6 (●), or pH 5.4 (○) and cheese (b) made from milk that had 0 (▾), 2 (▿), 4 (●), or 6mM (○) EDTA added before cheese making. Cheese was heated from 5 to 80°C at 1°C/min. Error bars indicate standard deviation (n=4). Insert is the low temperature region magnified from 5 to 40°C.

Loss tangent (LT) as a function of temperature for cheese (a) made from milk acidified to pH 6.0 (▾), 5.8 (▿), 5.6 (●), or pH 5.4 (○) and cheese (b) made from milk that had 0 (▾), 2 (▿), 4 (●), or 6mM (○) EDTA added before cheese making. Cheese was heated from 5 to 80°C at 1°C/min. Vertical and horizontal error bars are standard deviations for loss tangent and for the temperature of the loss tangent, respectively (n=4).