ArticleJDS communications2025
Determination of insoluble calcium content in Cheddar, feta, Juustoleipa, and mozzarella cheeses using acid-base buffering curves.
Article in JDS communications, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
The amount of colloidal calcium phosphate (CCP) complex associated with caseins (insoluble [INSOL] Ca) determines the body, texture, flavor, and breakdown of cheese constituents during aging. The continuous pH decline during cheesemaking because of lactic acid fermentation results in solubilization of INSOL Ca. Measuring INSOL Ca in such a dynamic and wide range pH system (6.6 to 5.3) is challenging. The purpose of this study was to test utility of an acid-base auto-titration method in differentiating INSOL Ca content in cheeses with a wide range of pH (i.e., Juustoleipa 6.6, mozzarella 5.6, Cheddar 5.3, feta 4.8) and also to understand the relationship between pH, protein content, and INSOL Ca. A positive relationship was obtained for pH (R
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