The complex of calcium-paracaseinate-phosphate is the matrix substance of cheese. The changes it undergoes during maturing determines many characteristics of the finished product.The preliminary studies of the effect of pH and sodium chloride on the swelling and solubility of the paracasein-complex did not reflect the actual situation in cheese. This was the result of using a diluted cheese extract or suspensions of a few grams of paracasein complex in a large volume of water, instead of using concentrations occurring in cheese.The experiments demonstrated that the peptizing effect of salt on the paracasein complex was enormously influenced by the ratio of paracasein complex to water. In diluted suspensions which showed significant peptization, the concentration of calcium was very much lower than in cheese. The peptization of the paracasein complex however was much reduced by calcium. The results of this study revealed that swelling in the reconstituted cheese was fairly limited, when pH and calcium and sodium chloride contents were similar to the actual condition in cheese, and that relatively small variations in the conditions mentioned caused no real change in the swelling.
There are no comments yet. You can post the first one!
Post a comment
Please log in to use this service. Login as Wageningen University & Research user or guest user in upper right hand corner of this page.