TS 591 - Determination of Acidity in Cheese

Acidity level in white cheese is an important factor in coagulation, maturation, taste, aroma and texture formation of cheese. Especially in cheese production, the acidity level of the curd affects the amount of calcium retained and affects the formation of soft or hard cheese. It also affects the activity of lipolytic and proteolytic enzymes and takes part in the formation of taste and aroma.

In cheese production, acidity level is kept under control and characteristic cheese properties are obtained.

Principle of Analysis:

- 10 g of sample is weighed. It is transferred to a beaker, 10 mL of distilled water is added to it and it is dissolved by crushing well.
- 1-2 drops of 1% phenolphthalein ethanol solution (Merck-Germany) indicator is dripped onto the solution obtained.
- Finally; Acidity is calculated according to the amount consumed by titration with 0.1 N sodium hydroxide solution (Merck, Turkey).

You can contact Nanolab Food Analysis Laboratory for Determination of Acidity in Cheese within the scope of TS 591 standard.