Changes in the Mineral Components in Cheese Juice (Aqueous Phase of Cheese) during Ripening

Four different types of cheeses were measure detailed changes in the mineral concentrations of cheese-serum during ripening. Concentrations of minerals in cheese juice were measured. The pH value using the low pH method (LPM) cheese was significantly (p<0.05) lower than that of other cheeses. Sim...

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Bibliographic Details
Published inJournal of milk science and biotechnology Vol. 35; no. 2; pp. 85 - 92
Main Author Lee, Mee-Ryung
Format Journal Article
LanguageKorean
Published 2017
Subjects
minerals
insoluble Ca
ripening
cheese juice
cheese
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Summary:Four different types of cheeses were measure detailed changes in the mineral concentrations of cheese-serum during ripening. Concentrations of minerals in cheese juice were measured. The pH value using the low pH method (LPM) cheese was significantly (p<0.05) lower than that of other cheeses. Similarly the total Ca, S, Mg, and P contents of LPM cheese were significantly lower in than those of other cheeses. Ca, S, Mg, and P remained in colloidal form, while other minerals were mostly in soluble forms after 1 day. The minerals associated with the structure of cheese (i.e., casein or colloidal calcium phosphate) remained largely insoluble even after 1 month of ripening.
Bibliography:KISTI1.1003/JNL.JAKO201720136711874
ISSN:2384-0269
2508-3635