107. Studies On the Chemistry of Cheddar Cheese Making. I. The Mineral Content of Cheese and Whey

Abstract

1. Analyses have been made of the wheys obtained at various stages in the manufacture of Cheddar cheese. 2. There is shown to be a steady rise in the concentrations of calcium and phosphorus in the wheys throughout the process up to salting. The calcium rises much more rapidly than the phosphorus. 3. After salting there is a sudden temporary fall in the concentration of both calcium and phosphorus in the whey, the calcium fall being particularly pronounced. 4. The concentration of calcium and phosphorus in the whey vary in accordance with the titratable acidity of the whey. 5. In normal cheese making some 60 per cent, of the calcium and 57 per cent, of the phosphorus in the milk is retained in the cheese. 6. Of the minerals lost in the whey some 86 per cent, of the calcium and 90 per cent, of the phosphorus escape before running. 7. An increase in the acidity of the milk before renneting increases the loss of minerals in the whey and reduces the calcium content of the cheese.