Effect of Type of Acid Used in Direct Acidification Procedures on Moisture, Firmness, and Calcium Levels of Cheese
A. E. Shehata, Meena Iyer, N.F. Olson, T. Richardson
Journal of Dairy Science
Abstract
Blue cheese was made by direct acidification of milk, with phosphoric, hydrochloric, lactic, and citric acids prior to rennet coagulation. These acids except citric were used to make Pizza cheese. Calcium levels were significantly higher in both varieties of cheese made with phosphoric acid; Blue cheese made with citric acid had the lowest calcium level. Cheese made with phosphoric and hydrochloric acids had lower moisture contents and were firmer th~n cheese made with lactic or citric acids.
Extracted Claims
8 claims extracted from this paper into the knowledge graph
hydrochloric acid resulted in lower moisture contents
“Cheese made with phosphoric and hydrochloric acids had lower moisture contents and were firmer th~n cheese made with lactic or citric acids.”
phosphoric acid resulted in lower moisture contents
“Cheese made with phosphoric and hydrochloric acids had lower moisture contents and were firmer th~n cheese made with lactic or citric acids.”
citric acid resulted in lowest calcium level
“Blue cheese made with citric acid had the lowest calcium level.”