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Changes in Soluble Nitrogen, pH and Lactic Acid During Ripening of Chabichou-type Cheese
- Wolfschoon, A. F., Mansur Furtado, M.
- Journal of food protection 1979 v.42 no.8 pp. 666-667
- cheeses, goat milk, lactic acid, nitrogen content, pH, ripening, sodium chloride, titratable acidity, Brazil
- Twenty-eight samples of Chabichou-type cheese made from goat's milk in Juiz de Fora, Brazil, were tested for soluble and total nitrogen, titratable acidity (expressed as percent lactic acid), and pH during a 30-day period. Soluble N amounted to 45% of total N after 30 days, and pH and lactic acid were increased and decreased, respectively, from 5.20 to 6.82 and from 0.83 to 0.05%. The composition of 14 cheese samples was determined between the first and fourth day after production. The minimal and maximal values were as follows: 20–25% fat, 16–20% protein, 1.6–2.3% soluble protein, 51–53% moisture, 1.4–2.2% NaCl, (0.7–0.9% lactic acid and 5.2–5.3 pH.