Abstract
Cheese production has emerged as science and technology in the past few years, which was considered an artisan craft in the earlier period. However, despite intensive research work from many decades, the complex changes that occur during preparation and ripening of cheese are not apparent, affecting the quality and safety of cheese. Over time, several factors are studied and reviewed that affect cheese quality. The pH of the cheese curd matrix from manufacturing till ripening is one of the most crucial parameters that governs several aspects of cheese quality. Therefore, this paper aims to highlight the effect of pH on various processes (such as rennet coagulation, whey syneresis, salt absorption and ripening), microstructure and dynamic rheology, and microbiological changes that regulate the overall quality and safety aspects of cheeses. Understanding the role of pH on cheese quality parameters will aid to make better and more consistent cheeses that will satisfy both the consumers and cheese-makers.
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Abbreviations
- CCP:
-
Colloidal calcium phosphate
- CN:
-
Casein
- CEP:
-
Cell envelop protease
- CLP:
-
Calcium lactate pentahydrate
- FPC:
-
Fermentation produced chymosin
- LAB:
-
Lactic acid bacteria
- MT:
-
Million tonnes
- NSLAB:
-
Non-starter lactic acid bacteria
- RCT:
-
Rennet coagulation time
- SLAB:
-
Starter lactic acid bacteria
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Authors are thankful to the Dean and Head of the Dairy Technology and Dairy Chemistry Department, College of Dairy Science and Technology, GADVASU, Ludhiana for their support in providing all necessary facilities.
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Bansal, V., Veena, N. Understanding the role of pH in cheese manufacturing: general aspects of cheese quality and safety. J Food Sci Technol 61, 16–26 (2024). https://doi.org/10.1007/s13197-022-05631-w
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DOI: https://doi.org/10.1007/s13197-022-05631-w