Uploaded July 2026 | Updated September 2026, 2 weeks ago

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Cheese is composed of large fractions of protein, fat, carbohydrates, and water, as well as a smaller fraction of minerals. The mineral fraction is composed of ions such as calcium and magnesium, as well as inorganic phosphate. These minerals are important to the nutritional value of cheese, but they also impact cheesemaking in ways that affect functionality and product quality.

This session explores the complex chemistry of minerals in milk and cheese and the interaction between mineral chemistry and cheesemaking parameters.