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Effect of Type of Acid Used in Direct Acidification Procedures on Moisture, Firmness, and Calcium Levels of Cheese^1,2,

Department of Food Science and Industries, University of Wisconsin, Madison

ABSTRACT

Blue cheese was made by direct acidification of milk, with phosphoric, hydrochloric, lactic, and citric acids prior to rennet coagulation. These acids except citric were used to make Pizza cheese. Calcium levels were significantly higher in both varieties of cheese made with phosphoric acid; Blue cheese made with citric acid had the lowest calcium level. Cheese made with phosphoric and hydrochloric acids had lower moisture contents and were firmer than cheese made with lactic or citric acids.

¹ Published with permission of the Director of the Agricultural Experiment Station, University of Wisconsin, Madison.

² This study was supported in part by a grant from Cooperative Research Service, United States Department of Agriculture.

³ Present address: Faculty of Agriculture, Ein Shams University, Cairo, Egypt, U.A.R.

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