000			01606nam a2200181 4500
003			OSt
005			20241022112014.0
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100			_aVenus Bansal
245			_aUnderstanding the role of pH in cheese manufacturing: general aspects of cheese quality and safety
300			_ap16–26
520			_aCheese production has emerged as science and technology in the past few years, which was considered an artisan craft in the earlier period. However, despite intensive research work from many decades, the complex changes that occur during preparation and ripening of cheese are not apparent, affecting the quality and safety of cheese. Over time, several factors are studied and reviewed that affect cheese quality. The pH of the cheese curd matrix from manufacturing till ripening is one of the most crucial parameters that governs several aspects of cheese quality. Therefore, this paper aims to highlight the effect of pH on various processes (such as rennet coagulation, whey syneresis, salt absorption and ripening), microstructure and dynamic rheology, and microbiological changes that regulate the overall quality and safety aspects of cheeses. Understanding the role of pH on cheese quality parameters will aid to make better and more consistent cheeses that will satisfy both the consumers and cheese-makers.
654			_aCheese _a pH _a Quality _a Rheology _aMicrostructure _aSafety
700			_aN. Veena
773	0		_080310 _9110104 _dGermany Springer _oJP337 _tJournal of Food Science and Technology _x0022-1155
942			_cJA
942			_2ddc
999			_c129852 _d129852