Measuring insoluble calcium content in curds during cheesemaking.

A rapid water‐soluble calcium (WSC) extraction was evaluated as an in‐process method to quickly quantify insoluble calcium (ICa) phosphate content during cheesemaking and compare it with existing methods for finished cheese, that is cheese juice and acid–base titration. Although there were some differences in methods when evaluated using string cheese and Mozzarella, results for ICa obtained from the WSC method were consistent with the cheese juice. This WSC method was successful in measuring the ICa in curds during manufacture of Mozzarella made with varying pH values at whey drainage. Meltability of cheese correlated with ICa content at 1 month of storage. [ABSTRACT FROM AUTHOR]