TS 591: Quality and Flavor Control with Acidity Determination in Cheese

Why Determination of Acidity in Cheese?

What is Acidity in Cheese?

Acidity in cheese is measured by the presence of organic acids such as lactic acid. The level of acidity is formed due to the activity of lactic acid bacteria during milk fermentation.

Acidity;

• Has a decisive influence on the flavor profile of cheese.
• It ensuresmicrobial stability, thus preventing cheese spoilage.
• It plays a critical role in controllingthe ripening process.

What is TS 591 Standard?

TS 591 is a test method developed by the Turkish Standards Institute (TSE) to determine the acidity level of cheeses. This standard allows both manufacturers and laboratories to obtain accurate and reliable results.

Method of Acidity Determination:

• The degree of acidity present in the sample is determined by titration.
• The unit used is usually expressed as percent lactic acid (% lactic acid) or SH° (Soxhlet-Henkel degree).

Why Determination of Acidity in Cheese?

1. Quality Control: Acidity levels determine whether there are any problems in the cheese's production processes. The appropriate acidity range ensures that the product has acceptable taste, texture and shelf life.
2. Determination of Flavor Profile: Acidity affects whether the cheese has a sour or slightly sweet flavor.
3. Microbiological Safety: Acidity enhances product safety by suppressing the growth of harmful microorganisms.
4. Legal Compliance: Legislation requires certain levels of acidity to be met, depending on the type of cheese.

What Should Acidity Levels Be According to Cheese Types?

Acidity values vary depending on the type of cheese. For example

• Fresh White Cheese: 0.6-1.0% lactic acid
• Cheddar Cheese: 0.8-1.2% lactic acid
• Curd Cheese: 0.3-0.5% lactic acid

Products outside these ranges may indicate quality problems or production defects.

Contribution of Acidity Determination to Quality and Flavor Control

1. Ensures Consistency: Maintaining the same acidity values in each batch increases consumer satisfaction.
2. Improves Product Safety: The appropriate acidity level prevents spoilage and the growth of harmful microorganisms.
3. Offers Competitive Advantage: High quality and flavorful products help the brand stand out in the market.
4. Provides Consumer Confidence: Products that comply with standards increase consumer confidence and build loyalty.

Nanolab Laboratories Group continues to provide services within the scope of Acidity Determination in Cheese. We also provide services on Counterfeiting and Adulteration in Cheese.

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