pH CONTROL IN CHEESE

pH CONTROL IN CHEESE

Introduction

Excessive acidity in cheese is one of the most undesirable attributes, even for cheeses who by nature is described as having an acidic character.
Some of the options available to prevent this from happening are whey dilution, curd rinsing, reducing of moisture, change of starter culture, increase of cooking temperature and curd salting at a higher pH - all of these options will inhibit the lactic acid production during cheesemaking.

**  Refer to the article attached for more in-depth information on the various options available to prevent cheese from having excessive acidity.





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