Impact of Cooking pH Values on the Textural and Chemical Properties for Processed Cheeses with/without the Use of Traditional Village Cheese during Storage.

The reason of the decrease at fracturability values could possibly be due to the changes in the chemical composition and biochemical changes of the PC samples, especially the decrease of intact casein content. Even if the changes did not show a clear trend, the decrease in fracturability values may also be related to the hydrolysis of the ESs, which could lead to the small changes at the cooking pH values, and affected the textural properties of the PC samples at low temperature over time.

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