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1 Teagasc, National Dairy Products Research Centre, Moorepark, Fermoy, County Cork, Ireland
2 Department of Food Chemistry, University College Cork, Cork, County Cork, Ireland
The milk salts, Ca and PO4, have an important role in the rennet coagulation of milk and in the structure and buffering of cheese. Addition of Ca reduces the rennet coagulation time of milk that is due to the neutralization of negatively charged residues on casein, which increases the aggregation of renneted micelles. Addition of low concentrations of Ca also increases gel firmness. The rate of acid production and the pH of the whey at draining are the critical factors that determine the mineral content of cheese. Both pH and the proportion of undissolved milk salts have important effects on cheese texture. An important role is suggested for colloidal Ca phosphate in buffering during the acidification of milk and cheese.
Key Words: milk salts • rennet coagulation • cheese structure and texture • buffering of cheese
Submitted on December 30, 1991
Accepted on February 11, 1993
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