Effect of acidity on stretch/melt of Cheese

Acidity plays a very important role in the ability of cheese to melt and stretch because pH will determine how much bound calcium phosphate is retained in the casein structure. Calcium phosphate binds casein aggregates together and is what “holds” them when a cheese is stretched. The actual pH at which cheese will begin to melt or stretch depends on the casein content and the amount of bound calcium phosphate in the casein network.

Cheeses with a high pH (6.3) have more bound calcium phosphate in the casein network. It causes caseins to be bound or “glued” together, resulting in less melt and stretch.

As the pH decreases (5.2 – 5.4), some of the calcium phosphate is dissolved from the calcium network and is replaced by hydrogen H+. This results in a balance of bound and unbound calcium phosphate that allows for a cheese to have a proper melt and stretch like Mozzarella.

However, if the acidity drops to 4.6, then most of the calcium phosphate is dissolved from the casein structure. The casein molecules begin to “disconnect” and reorganize into aggregates again. But there are too few contacts or interactions between the masses to allows stretch. Cheeses with low pH including Cottage cheese, feta and Cream Cheese.

****Melt increases as the pH decreases, though the flow of cheese at very low pH (4.6) is inhibited.

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