Participation of water in the cheese structure formation

Significance of water in the process of transformation of milk in cheese is considered. It was shown that total direction of cheese manufacturing process is defined by the pH (water structure changes in the process). Temperature is an outer factor effecting dynamics and specific character of the interactions. Basic technologies of the rennet cheese manufacturing differ one from another only by different combinations of the pH and temperature as well as by time of their effect. Special attention is paid to the hydrating membranes of milk components. Due to the membranes, informational interaction of the processes going in milk occurs. An example is given of a new approach to the problem of functional hydrating membranes solved in the water present in substances.

water, cheese structure, formation