Importance of Calcium and Phosphate in Cheese Manufacture

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Selcuk Journal of Agriculture and Food Sciences
Volume:15 Issue:26
Importance of Calcium and Phosphate in Cheese Manufacture

Importance of Calcium and Phosphate in Cheese Manufacture

Authors : Ahmet Ayar, Güldane Yılmaz

Pages : 16-26

View : 6 | Download : 27

Publication Date : 2001-06-15

Article Type : Research Paper

Abstract :The milk salts, calcium and phosphate have an important role in the rennet coagulation of milk and in the structure and buffering of cheese. Addition of calcium reduces the rennet coagulation time of milk that is due to the neutralization of negatively charged residues on casein. Addition of low concentrations of calcium also increases gel firmness. The rate of acid production and the pH of the whey at draining are the critical factors that affect the mineral content of cheese. Both pH and the proportion of dissolved milk salts have important effects on cheese texture. An important role is detected for colloidal calcium phosphate in buffering during the acidification of milk and cheese.
Keywords : Peynir, kalsiyum, fosfat, peynir üretimi

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