Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on Cheddar cheese quality: Changes in residual sugars and water-soluble organic acids during ripening

Agriculture & Biology

• cheese quality 100%
• Cheddar cheese 89%
• organic acids and salts 64%
• lactose 63%
• phosphorus 51%
• salts 47%
• sugars 45%
• calcium 43%
• cheeses 40%
• lactic acid 32%
• galactose 31%
• water 28%
• butyric acid 19%
• propionic acid 19%
• uric acid 19%
• water activity 17%
• biochemical pathways 14%
• bacteria 14%
• orotic acid 12%
• pyruvic acid 11%
• acetic acids 10%
• salting 10%
• salt content 10%
• sugar acids 10%
• pressing 8%
• citric acid 8%
• lactic acid bacteria 8%
• acetic acid 7%
• phosphates 6%
• milk 5%
• glucose 5%
• methodology 2%

Medicine & Life Sciences

• Cheese 89%
• Lactose 81%
• Phosphorus 73%
• Sugars 67%
• Salts 61%
• Acids 52%
• Calcium 47%
• Water 46%
• Lactic Acid 30%
• Galactose 28%
• Orotic Acid 26%
• Propionates 22%
• Butyrates 21%
• Citric Acid 18%
• Bacteria 17%
• galactose-6-phosphate 17%
• Formates 16%
• Sugar Acids 13%
• Lactobacillales 11%
• Acetic Acid 9%
• Pyruvic Acid 9%
• Dehydration 9%
• Uric Acid 8%
• Acetates 8%
• Milk 8%
• High Pressure Liquid Chromatography 7%
• Glucose 5%
• Growth 4%