Abstract
Summary The pH precipitation zone of paracasein is much wider than that of casein. Sodium fluoride, chloride and iodide increased the alkaline solubility zone of casein, but sodium iodide and chloride restricted the alkaline solubility zone of paracasein. Sodium fluoride showed an anomalous behavior with paracasein which is related to its plasticising action associated with the precipitation of calcium. Paracasein in the presence of a suitable concentration of sodium chloride shows solubility zones at pH 2.5, 6.0, and 9.5, and zones of insolubility at pH 1.0, 4.5, and 7.0–9.0. The texture of cheddar cheese is effected favorably by the peptizing action of sodium chloride on paracasein in the pH zone between 5.5 and 6.0. The following factors influence the body and texture of processed cheese: (1) Conditions of heating; (2) Composition; (3) Degree of ripening; (4) pH zone; (5) Removal of calcium from paracasein; (6) Peptization of the paracasein.
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