Dairy Foods: Cheese I--Cheddar, Mozzarella, and Kashar Cheeses.

This article presents abstracts of various papers related to dairy products, that were presented during the symposium held on July 26, 2005, Cincinnati, Ohio, which was organized by the American Dairy Science Association, the American Society of Animal Science and the Canadian Society of Animal Science. One of the papers presented is "Influence of Calcium, Phosphorus, Residual Lactose, and Salt-to-Moisture Ratio (S/M) of Cheddar Cheese on Proteolysis During Ripening," by P. Upreti, P.S. Lehtola and L.E. Metger. The objective of this study was to determine how different levels of calcium (Ca) and phosphorus (P), residual lactose, and S/M in cheese influences proteolysis during ripening. Eight cheeses with two levels of Ca and P, lactose at pressing and S/M were manufactured. Another paper discussed is "Mathematical Modeling of Buffering Properties of Cheddar Cheese," by P. Upreti, P. Bulhmann and L.E. Metger. The objective of this study was to quantitatively characterize the chemical species responsible for buffering properties of cheese. The cheeses were analyzed for total Ca and P, proteins, water-soluble P, organic P, citric acid, and lactic acid.