basic salt's role in dairy processing

In food and food processing applications in a variety of alkali salts. They include neutralization of excess acid, adjusting pH of the system, to improve the color and flavor of food, with certain Calcium lactate ions, such as carbon dioxide gas generation. In the production of such foods as butter during the fermentation, with a base to neutralize excess acid to reduce the acidity and mixing efficiency can be improved to prevent oxidation of the smell. Sometimes necessary to use a food base adjusted to higher pH so as to obtain a more stable and more satisfactory properties. For example, by adding an appropriate amount of processed cheese (1.5% to 3.0%) alkaline salts such as lactic acid powder phosphate, trisodium phosphate and sodium citrate, the pH increased from 5.7 to 6.3, and can make the protein (casein ) dispersed. Such salts can improve the interaction with the protein casein and emulsifying the water binding capacity, which is due to salt and water retention agent in the calcium casein micelles components combine to form an insoluble or soluble phosphate chelating matter (citrate)'s sake.