Studies on the Chemistry of Cheddar Cheese Making. II. The Buffer Capacity of Wheys

The buffer values of wheys obtained at various stages of the cheesemaking process have been determined over the pH range 3·5—7·5. 2. The buffering between pH 3 and 5 is shown to be chiefly due to lactate, while that at higher PH values is chiefly due to calcium phosphate. 3. The results of the buffer determinations are shown to be in accord with the analyses of the mineral constituents of wheys reported in the first paper of this series (1).