IMPORTANCE OF ACID DEVELOPMENT IN CHEESE MILK PRIOR TO RENNETING

IMPORTANCE OF ACID DEVELOPMENT IN CHEESE MILK PRIOR TO RENNETING

Introduction

Many of the undesirable body or textural attributes seen in cheeses can be traced back to inadequate pH development prior to rennet addition, or excessive proteolysis due to prolonged aging.
Cheese plants often monitor the acid development in their cheesemaking process, paying close attention to the pH of their finished product.
However, little attention is generally give to the pH during other parts of the manufacturing process and especially at renneting.
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**  Refer to the article attached for more information on understanding the role that acidification prior to rennet addition plays in solubilizing calcium and the impact that has on the finished cheese.

   





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