Randy Chandler
The pH level of food is a measure of its acidity, which is very important in cheese-making. The pH scale ranges from 0 to 14, with 0 being highly acidic, 7 considered neutral, and 14 highly alkaline. Cheese is considered the number one acidifying food available today, and its pH level can have a dramatic effect on how well it melts. So, is cheddar cheese acid or alkaline?
| Characteristics | Values |
|---|---|
| Acidity | Cheddar cheese is an acidic food |
| pH Level | Cheddar cheese has a pH level of less than 7 |
| Effect on Health | Cheddar cheese can cause irritability, loss of concentration, frequent illness, and fatigue |
| Substitutes | Non-dairy alternatives like coconut milk, almond milk, or ice cream made with coconut milk |
| Effect on Melting | Cheddar cheese with lower pH melts better |
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What You'll Learn
Cheddar cheese is acidic
Cheese is considered the most acidifying food available today. Dairy products, in general, leave the blood acidic, and cheese is no exception. The acidity of cheese can be increased by the addition of acid during production. This process also serves as a safety measure, as the growth of pathogens is slowed by the presence of more acid.
The human body requires approximately 20% of its diet to be derived from acid-forming foods to maintain good health. However, a high acid-forming diet that cannot be properly digested can lead to low chronic acidosis, which can drain and weaken the health and energy of the body's cells. A diet high in acidic foods is also believed to make people more prone to irritability, loss of concentration, frequent illness, and unexplained fatigue.
To maintain a balanced pH, it is recommended to consume alkaline or neutral foods in addition to acidic ones. An alkaline diet focuses on fresh fruits and vegetables, which are considered alkaline, to keep the body at an optimal pH level. While there is no scientific evidence that an alkaline diet promotes weight loss and fights disease, some studies suggest that it may help prevent diabetes and preserve muscle mass.
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The pH scale
In cheese-making, pH plays a crucial role in determining the final product's characteristics, such as flavour and meltability. The pH of cheese can vary depending on the type of cheese and the production process. For instance, blue cheese typically starts with a very low pH due to its high acidity, but as the blue mold metabolises, the pH increases, resulting in reduced acidity. The addition of acid by cheesemakers or starter cultures influences the number of free protons (H+ atoms) in the cheese, thereby increasing its acidity.
Furthermore, pH affects the safety of cheese products by inhibiting the growth of pathogens as acidity increases. This is particularly important in the development of cheeses that are coagulated using acid. Overall, the pH scale is a valuable tool in understanding and manipulating the acidity and basicity of various substances, including water and cheese, and it has significant implications for both scientific and culinary applications.
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The impact of pH on cheese
The pH scale is a 14-point scale that measures the number of free protons (H+ atoms) in a substance, which indicates its acidity. In the context of cheese, pH is a critical factor that influences both the manufacturing process and the final product's characteristics.
Milk typically starts with a pH of around 6.7, and the addition of acid or starter cultures introduces varying amounts of acid to achieve the desired final pH for a particular type of cheese. It's important to note that pH can fluctuate during cheese production and ripening due to factors like buffering or external influences.
The pH level significantly impacts the chemical, structural, and functional properties of cheese. For example, in Cheddar cheese, lowering the pH leads to alterations in protein interactions, affecting cheese functionality. Specifically, a pH lower than 5.0 results in increased protein-to-protein interactions due to acid precipitation overcoming the effects of increased calcium solubilization and decreased calcium content.
Additionally, pH influences the moisture content, texture, and rheological properties of cheese. Lowering the pH of Cheddar cheese, for instance, results in a decrease in moisture content, which leads to a reduction in cheese weight. It also affects the protein matrix, making the cheese more crumbly and altering its flow characteristics.
Furthermore, pH plays a crucial role in food safety. Lower pH levels inhibit the growth of pathogens, enhancing the safety of the cheese product. This relationship between pH and microbiological safety is particularly important in cheese production, as cheese is associated with a high risk of food poisoning outbreaks.
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The alkaline diet
The pH value measures how acidic or alkaline a substance is. A pH scale of 0 to 14 is used, with 7 being neutral. Anything under 7 is considered acidic, and anything over 7 is alkaline. Our bodies are designed to maintain a specific pH level in the blood, organs, and tissues. Normal blood pH falls between 7.35 and 7.45. If your blood pH falls outside this range, it can be life-threatening.
It is important to note that the pH of urine, saliva, or sweat does not reflect changes in blood pH. The body has several effective ways to regulate blood pH, including the function of the kidneys and lungs. Urine pH varies depending on the food consumed and is not a reliable indicator of overall body pH or general health. Additionally, there is no scientific evidence to support claims that drinking alkaline water is healthier than drinking regular water. Overall, while the alkaline diet may promote the consumption of nutritious foods, its premise of altering the body's pH through diet is unproven.
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Acid-alkaline food chart
The pH level of a food is a measure of its acidity, which is the number of free protons (H+ atoms) present. The pH scale ranges from 1 to 14, with lower numbers indicating higher acidity and higher numbers indicating lower acidity.
Cheese is a dairy product made from milk, which typically has a pH of around 6.7. During the cheese-making process, acid is added to the milk, which contains a high number of H+ atoms, lowering the pH and increasing the acidity. The pH level of cheese can vary widely, from as low as 4.6 (high acidity) in blue cheese to around 6.5 (lower acidity) in more mature varieties.
The pH level of cheese has several important effects on its characteristics. For example, it can influence how well a cheese melts and stretches. A lower pH, indicating higher acidity, can also serve as a safety measure as pathogens struggle to grow in such an environment.
When considering an acid-alkaline food chart, it is important to note that cheese generally falls on the acidic side due to the presence of acid-producing bacteria and the addition of acid during the cheese-making process. However, the pH level of cheese can vary depending on the type of cheese, the ingredients used, and the specific production methods employed.
To provide a specific example, cheddar cheese typically has a pH ranging from
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Frequently asked questions
An alkaline diet involves eating more foods that alkalize your blood and fewer acidic foods. This is based on the theory that consuming a high amount of acidic foods will harm your body, while eating alkaline or neutral foods can improve your health.
Alkaline foods include all leafy greens, fruits and vegetables, as well as algae, sea vegetables, ginger, olives, and coconuts.
Cheese is considered the number one acidifying food available today.
The pH level of cheddar cheese varies and is not static. It can change while the cheese is being made and ripened.
The pH level can have a significant effect on how well a cheese melts and stretches. It also affects the safety of the cheese as more acid development serves as a safety measure to prevent the growth of pathogens.
