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108. Studies on the Chemistry of Cheddar Cheese Making. II. The Buffer Capacity of Wheys

Published online by Cambridge University Press:  01 June 2009

R. M. Dolby  and
F. H. McDowall
R. M. Dolby
Affiliation:
Dairy Research Institute (N.Z.), Palmerston North, New Zealand.
F. H. McDowall
Affiliation:
Dairy Research Institute (N.Z.), Palmerston North, New Zealand.
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Extract

1. The buffer values of wheys obtained at various stages of the cheesemaking process have been determined over the pH range 3·5—7·5.

2. The buffering between pH 3 and 5 is shown to be chiefly due to lactate, while that at higher PH values is chiefly due to calcium phosphate.

3. The results of the buffer determinations are shown to be in accord with the analyses of the mineral constituents of wheys reported in the first paper of this series (1).

Type
Original Articles
Information
Journal of Dairy Research , Volume 6 , Issue 2 , May 1935 , pp. 235 - 242
Copyright
Copyright © Proprietors of Journal of Dairy Research 1935

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References

REFERENCES

(1) McDowall, and Dolby, (1935). J. Dairy Res. 6, 218.CrossRefGoogle Scholar
(2) Whittier, (1929). J. biol. Chem. 83, 79.CrossRefGoogle Scholar
(3) Wubster, (1931). Milchw. Forsch. 12, 399.Google Scholar
(4) Oldenburg, (1932). Milchw. Forsch. 13, 24.Google Scholar
(5) Sammis, , La Mer, and Chown, (1925). J. biol. Chem. 64, 509.Google Scholar
(6) Kugelmass, (1924). J. biol. Chem. 60, 23CrossRefGoogle Scholar