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The calcium-paracaseinate-phosphate-complex under conditions similar to those in cheese
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.
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“The impact of salt diffusion on the properties of the cheese matrix is complex and depends on factors such as salt concentration, pH, moisture content, temperature, and Ca concentration (Monib, 1962”
From Invited review: perspectives on the basis of the rheology and texture properties of cheese. (2003) · cites this paper as Monib, 1962
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Research works printed but not linked: 5
- BEILSTEINS (1921) Handbuch der Organischen Chem. Berlin, Julius Springer, p. 277.
- -c.f. Chem. Abst. 46, 2235 (1952).
- SCHIPPER, C. J. (1961) Thesis for the degree of Doctor in Agr. Sci. Univ. Wageningen.
- SWIATECK, A. and JAWORSKI, J. (1959) XVth Int. Dairy Congr. 3, 1509. Meded. Landbouwhogeschool, Wageningen 62 (10), 1-76 (1962)
- ZITTLE, C. A., DELLAMONICA, E. S. and PEPPER, L. (1959) Arch. Bioch. Biophys. 84, 417. Addendum: 46a. STADHOUDER, J. and MULDER, H. (1957) Neth. Milk and Dairy J. 11, 164. 76 Meded. Landbouwhogeschool, Wageningen 62 (10), 1-76 (1962)
Cited by
Invited review: perspectives on the basis of the rheology and texture properties of cheese.
Lucey, J. A., Johnson, M. E., & Horne, D. S. (2003) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(03)73869-7 · Cited by 723
Importance of Calcium and Phosphate in Cheese Manufacture: A Review
Lucey, J. A., & Fox, P. F. (1993) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(93)77504-9 · Cited by 454
Metadata
- Authors
- Monib, A. M. M. F.
- Publisher
- Wageningen University and Research
- Published
- 2024
- Cited by
- 0
- References
- 0
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