The Process of

Cheese Making
Cheese
- Quality of the Product
• Color analysis – to determine the acceptability of the cheese by consumers by
spectrophotometers, colorimeters, and chromaticy values.
• Testing with human senses
• Eyes – see the appearance including size, shape, color, etc
• Skin – feel the texture, tenderness, gentleness, and either crispy or crunchy
• Mouth and nose – to smell the aroma and to taste

- Method of Analysis
• HPLC - to confidently quantify whey proteins (α-La and β-Lg) at a level of a few milligrams/100g
and to separately detect the two main β-Lg isoforms named variant A and variant B.
• GC-MS – to determine cheese fat
Determining the content of salt in cheese
• Cheese salt was determined in duplicate with the Volhard method
(AOAC International, 2016, method number 935.43; SMEDP 15.052)
directly on the cheese (approximately 3 g), not a cheese + dissolver
mixture. Cheeses were heated and digested with nitric acid and
potassium permanganate in the presence of a known number of
moles of silver nitrate. The acid digestion allows the chloride in the
sample to be freed and reacted with the silver to form AgCl. Salt
content was determined by back-titration of the remaining un- reacted
silver using potassium thiocyanate with a ferric ammonium indicator.
• Salt is used to enhance flavor and allow acid development