The effect of pH at renneting on the microstructure, composition and texture of Cheddar cheese

► The effect of milk pre-acidification on Cheddar microstructure was examined. ► The microstructure of gel, curd and cheese were altered by pre-acidification. ► Fat loss was lower during draining but higher during pressing for samples renneted at a lower pH. ► Chewiness, gumminess, cohesiveness and springiness were lower for samples renneted at a lower pH. ► Cheese yield in dry matter was also higher for samples renneted at a lower pH.