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Buffer Capacity of Cheese Wheys
Author(s) -
HILL A. R.,
IRVINE D. M.,
BULLOCK D. H.
Publication year - 1985
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1985.tb13784.x
Subject(s) - chemistry , titration , titration curve , phosphate , food science , phosphate buffered saline , chromatography , calcium , buffer (optical fiber) , whey protein , biochemistry , inorganic chemistry , organic chemistry , telecommunications , computer science
Titration and buffer capacity curves of Mozzarella, Cheddar and Cottage cheese‐type wheys were studied at concentrations of 6–24% solids. Buffer maxima due to lactate and phosphate occurred at pH 3.2 – 4.0 and 5.6 – 7.0, respectively, and were dependent on the type and concentration of whey. Titration curves of all whey varieties intersected at pH 3.7. An equation was developed to define whey pH as a function of pH at dipping, concentration and level of HCI or NaOH (r = 0.99, p < 0.01). The pH of Mozzarella and Cheddar cheese‐type whey decreased during concentration but the pH of Cottage cheese whey increased. This difference is explained by calcium‐phosphate equilibria in whey.