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Orthophosphoric Acid as a Cheese Solvent

Armour and Company, Chemical Research Laboratory, Chicago, Illinois

ABSTRACT

The possibility of using a weak solution of orthophosphoric acid as a solvent for cheese curd in determining extraneous matter in cheese was studied by us. Preliminary trials showed that a boiling 1.0 per cent aqueous solution of phosphoric acid was capable of dissolving Swiss, American, Limburger, cottage, Romano and process cheese, including their rinds.

Observations were made on the action of the 1.0 per cent phosphoric acid solution on some of the cellulose, chitin, and inorganic types of extraneous matter occasionally found in cheese. These types of extraneous matter lost approximately 5 per cent of their weight during 20 minutes of boiling in 1.0 per cent phosphoric acid. Their structures were not visibly impaired.

A large series of extraneous matter determinations on green and aged cheeses shows that 50 grams of cheese dissolves readily in 500 ml. of 1.0 per cent phosphoric acid. It appears likely that 50 grams of cheese would be a satisfactory amount of cheese to use since this would be comparable to the amount of milk solids in the pint of milk used in the milk sediment test.