Determination of insoluble calcium content in Cheddar, feta, Juustoleipa, and mozzarella cheeses using acid-base buffering curves
The amount of colloidal calcium phosphate (CCP) complex associated with caseins (insoluble [INSOL] Ca) determines the body, texture, flavor, and breakdown of cheese constituents during aging. The continuous pH decline during cheesemaking because of lactic acid fermentation results in solubilization...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-01-01
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| Series: | JDS Communications |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666910224001169 |
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