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A study of the Relationships Between Hydrogen Ion Concentration, Titratrable Acidity, and Quality in Cheddar Cheese

Department of Dairy Husbandry, College of Agriculture, Madison, Wis.

ABSTRACT

Conclusions:

1. Electrometric measurements of hydrogen ion concentration in the whey during the manufacture of cheddar cheese, apparently do not indicate significant changes in the acidity any more accurately than the ordinary titration test. In the ripening process, however, these measurements can be easily duplicated and although they are not necessarily indicative of the quality of the cheese they might be used to indicate its suitability for some specific purpose, such as processing.
   
2. The quality of cheddar cheese is closely related to the acid development during the cheese-making process. The hydrogen ion concentration and titratable acidity are high at each critical point when the quality of the cheese is inferior.
   

This article has been cited by other articles:

				P. Upreti and L. E. Metzger Influence of Calcium and Phosphorus, Lactose, and Salt-to-Moisture Ratio on Cheddar Cheese Quality: pH Changes During Ripening J Dairy Sci, January 1, 2007; 90(1): 1 - 12. [Abstract] [Full Text] [PDF]