MONITORING OF ACTIVE AND TITRATABLE ACIDITY IN WHITE-BRINED CHEESE DURING RIPENNING PERIOD

Makarijoski, Borche and Najdovski, Blagojche (2025) MONITORING OF ACTIVE AND TITRATABLE ACIDITY IN WHITE-BRINED CHEESE DURING RIPENNING PERIOD. JOURNAL OF AGRICULTURE AND PLANT SCIENCES, 22 (2). pp. 39-43. ISSN 2545-4447

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Abstract

This study investigates the dynamics of active and titratable acidity in white-brined cheese throughout its ripening period. Monitoring these parameters is crucial for understanding the biochemical changes that influence the cheese’s flavour, texture, and overall quality. Using standard analytical methods, we measured pH and titratable acidity at regular intervals during the ripening process. The results indicated a significant decrease in pH, coupled with an increase in titratable acidity, reflecting the ongoing microbial and enzymatic activities. The findings provide valuable insights for cheese producers to optimize ripening conditions, ensuring consistent product quality. This research highlights the importance of acidity monitoring as a critical control point in cheese production.
Key words:white-brined cheese, ripening, active acidity, titratable acidity, cheese quality.

Item Type:	Article
Subjects:	Scientific Fields (Frascati) > Agricultural Sciences > Animal and diary science
Divisions:	Faculty of Biotechnical Sciences
Depositing User:	Prof. d-r Borche Makarijoski
Date Deposited:	04 Apr 2025 07:59
Last Modified:	04 Apr 2025 07:59
URI:	https://eprints.uklo.edu.mk/id/eprint/10859

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