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Calcium, Camembert and cheese texture

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In October, I posted that the rep from Pennyroyal had mentioned something about the pH of one of their firmer cheeses. However, she was unable to answer my questions about the effect of pH on texture.
http://chowhound.chow.com/topics/9188...

Found the answer in the side bar on this page

"The white mould, Penicillium camemberti, grows on lactic acid on the outside of the cheese, thus deacidifying the cheese surface. The pH of the cheese surface increases from perhaps 4.6 immediately after manufacture to well above pH 7 and a pH gradient develops from the centre towards the outside of the cheese. The calcium phosphate precipitates at the high pH and more then migrates from the centre of the cheese towards its surface to maintain equilibrium by replacing the calcium phosphate "lost" on precipitation. The combination of increased pH and loss of calcium cause the characteristic softening of Camembert. Indeed, this variety can almost become liquid as ripening progresses."
http://www.cheesescience.net/2008/05/...

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