Journal of Dairy Science and Biotechnology

Korean Society of Dairy Science and Biotechnology (한국낙농식품응용생물학회)
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Changes in the Mineral Components in Cheese Juice (Aqueous Phase of Cheese) during Ripening

  • Lee, Mee-Ryung (Dept. of Food Science and Human Nutrition, College of Engineering, Daegu University)
  • Received : 2017.04.26
  • Accepted : 2017.06.25
  • Published : 2017.06.30
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Abstract

Four different types of cheeses were measure detailed changes in the mineral concentrations of cheese-serum during ripening. Concentrations of minerals in cheese juice were measured. The pH value using the low pH method (LPM) cheese was significantly (p<0.05) lower than that of other cheeses. Similarly the total Ca, S, Mg, and P contents of LPM cheese were significantly lower in than those of other cheeses. Ca, S, Mg, and P remained in colloidal form, while other minerals were mostly in soluble forms after 1 day. The minerals associated with the structure of cheese (i.e., casein or colloidal calcium phosphate) remained largely insoluble even after 1 month of ripening.

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