control of water content in cheese

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   Ravidt 

Water in cheese, changes in the concentration of components in cheese-water or serum during cheesemaking and maturation has been extensively studied both directly and indirectly. In addition the water absorption characteristics of casein curd and the effect of pH and minerals on curd properties have been well studied particularly in model systems. 

I suggest that you look at the paper by A. J. Pastorino, N. P. Ricks, C. L. Hansen, and D. J. McMahon (2003). Effect of Calcium and Water Injection on Structure-Function Relationships of Cheese. J Dairy Sci, 86: 105 - 113. You may also find the references helpful. One of the references cited is a paper by Ramkumar et. al. (1997) entitled’ Effect of pH and time on the quantity of readily available water within fresh cheese curd’. This has been published in the Journal of Dairy Research (64: 123-134). 

You may also find work by Professor Pat Fox and his colleagues at UCC helpful. 

There is some general material related to moisture in cheese on this site at http://www.dairyscience.info/faq1/index.asp 

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michael Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote michael Thanks(0) Quote Reply Topic: control of water content in cheese Posted: 22 Mar 2010 at 11:55pm
	Ravidt Water in cheese, changes in the concentration of components in cheese-water or serum during cheesemaking and maturation has been extensively studied both directly and indirectly. In addition the water absorption characteristics of casein curd and the effect of pH and minerals on curd properties have been well studied particularly in model systems. I suggest that you look at the paper by A. J. Pastorino, N. P. Ricks, C. L. Hansen, and D. J. McMahon (2003). Effect of Calcium and Water Injection on Structure-Function Relationships of Cheese. J Dairy Sci, 86: 105 - 113. You may also find the references helpful. One of the references cited is a paper by Ramkumar et. al. (1997) entitled’ Effect of pH and time on the quantity of readily available water within fresh cheese curd’. This has been published in the Journal of Dairy Research (64: 123-134). You may also find work by Professor Pat Fox and his colleagues at UCC helpful. There is some general material related to moisture in cheese on this site at http://www.dairyscience.info/faq1/index.asp

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ravidt Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote ravidt Thanks(0) Quote Reply Posted: 22 Mar 2010 at 11:55pm
	thank you for the reply, and iam intersted in any of the cheese kind preferably hard and semi hard cheeses and changes in the moisture level during ripening

marvin Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote marvin Thanks(0) Quote Reply Posted: 22 Mar 2010 at 11:55pm
	Ravidt What cheese or cheeses are you interested in? M

ravidit Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote ravidit Thanks(0) Quote Reply Posted: 22 Mar 2010 at 11:54pm
	can any one help me by posting regarding the control of water content in cheese and changes taking place in the water during the different processing stages of cheese production. i will be thankful if any one post me the material regarding the above topic