Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on cheddar cheese quality: pH buffering properties of cheese

Agriculture & Biology

• cheese quality 100%
• Cheddar cheese 89%
• cheeses 65%
• lactose 63%
• phosphorus 51%
• salts 47%
• calcium 43%
• chemical species 25%
• chemical equilibrium 20%
• phosphates 15%
• protonation 12%
• glutamates 12%
• lactates 11%
• buffering capacity 10%
• calcium phosphates 10%
• citrates 8%
• aspartic acid 8%
• prediction 5%
• hydroxyapatite 4%
• titration 4%
• metal ions 4%
• proteins 4%
• anions 4%
• histidine 4%
• serine 3%
• cations 3%
• amino acids 2%
• water 1%

Medicine & Life Sciences

• Cheese 89%
• Lactose 81%
• Phosphorus 73%
• Salts 61%
• Calcium 47%
• Lactic Acid 11%
• Glutamic Acid 11%
• Phosphates 11%
• calcium phosphate 9%
• Citric Acid 9%
• Aspartic Acid 9%
• amorphous calcium phosphate 6%
• Coordination Complexes 6%
• Phosphoserine 6%
• beta-tricalcium phosphate 5%
• Histidine 4%
• Proteins 4%
• Anions 4%
• Durapatite 4%
• Cations 4%
• Ions 3%
• Theoretical Models 3%
• Amino Acids 3%
• Water 2%