The calcium-paracaseinate-phosphate-complex under conditions similar to those in cheese

A.M.M.F. Monib

Research output: Thesisinternal PhD, WU

Abstract

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.
Original languageEnglish
QualificationDoctor of Philosophy
Awarding Institution
  • Wageningen University
Supervisors/Advisors
  • Mulder, H., Promotor, External person
Award date7 Dec 1962
Place of PublicationWageningen
Publisher
Publication statusPublished - 1962
Externally publishedYes

Keywords

  • raw milk
  • animal products
  • chemical composition
  • ingredients

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