Oxidation-reduction potential in Cheddar cheese

Principal Investigator:

Carl Brothersen , Utah State University


Bart Weimer, Utah State University

Project Summary:

In this project we will monitor the pH and ORP of milk from the time it is ready for processing, after pasteurization, and during refrigerated storage.  The pH and ORP will be compared to the non-pasteurized control milk.

We will also monitor the pH and ORP in milk through the cheese making process and for 90 days of cheese ripening.  Cheese will be made at two moisture levels, two salt levels and two finished pH levels.  Cheese flavor will be analyzed by a trained taste panel.

The pH and ORP will be measured at random locations within a cheese block to determine if variations in ORP within the block correlate with pH.



Published Abstract: