HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by Scharpf, L. G. Articles by Kichline, T. P. Search for Related Content PubMed Articles by Scharpf, L. G., Jr. Articles by Kichline, T. P.

Effect of Phosphorus and pH on Type and Extent of Crystal Formation in Process Cheese

Inorganic Chemicals Division, Monsanto Company, Saint Louis, Missouri

ABSTRACT

The type and extent of crystal formation on process American cheese of varying phosphorus concentrations and pH values has been investigated. Phosphorus concentrations in cheeses ranged from 1.58 to 3.06% P₂O₅ and pH from 4.82 to 9.85. X-ray diffraction analyses revealed that the predominating crystalline species was the alpha form of disodium phosphate dodecahydrate. An inverse relationship between the pH of the process cheese and phosphorus required for prevention of crystal formation was shown.

This article has been cited by other articles:

				C. A. Brickley, S. Govindasamy-Lucey, J. J. Jaeggi, M. E. Johnson, P. L. H. McSweeney, and J. A. Lucey Influence of Emulsifying Salts on the Textural Properties of Nonfat Process Cheese Made from Direct Acid Cheese Bases J Dairy Sci, January 1, 2008; 91(1): 39 - 48. [Abstract] [Full Text] [PDF]