Understanding pH dynamics in cheesemaking: insights across different cheese varieties

pH is integral to both the physicochemical and microbiological dynamics of cheesemaking, influencing every stage from curd formation to ripening. It plays a decisive role in shaping the texture, safety, and sensory characteristics of cheese by affecting enzymatic activity, microbial growth, protein matrix structure, and mineral solubility. These interactions govern key functional attributes such as meltability, stretchability, flowability, water holding capacity (WHC), firmness, and flavor development. Even minor shifts in pH lead to substantial variations in cheese quality, highlighting its importance as a sensitive and essential control parameter. This manuscript reviews current research to examine how pH influences the structural and functional properties of major cheese varieties-including Cheddar, Mozzarella, Cream cheese, Swiss cheese, surface-mold ripened cheeses, and processed cheese products. Special focus is placed on the relationship between pH-dependent structural changes in the protein matrix and their impact on functionality, such as melting behavior and textural integrity. By providing a clearer understanding of these structure-function relationships, this review offers practical insights to help producers design cheeses with tailored characteristics to meet specific application needs. Additionally, this knowledge supports the development of predictive quality models and precise pH-based process controls, thereby enhancing consistency, product quality, and innovation across the cheese industry.