Effect of calcium addition and pH on yield and texture of Minas cured cheese

B.N.C Santos,M.A.S Cortez,K.G.L Araújo,C.C.J Chiappini,J.R Domingues,C.C.C V Silva,D.D.G.C Freitas

doi:10.1590/s0102-09352013000200042

B.N.C Santos, M.A.S Cortez + Show 5 more

Open Access

https://doi.org/10.1590/s0102-09352013000200042

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Abstract

Milk calcium concentration is a factor related to cheese texture, an important rheological property of cheese quality as perceived by consumers. This study aimed to evaluate the effect of different pH conditions (5.8 and 6.6) and calcium addition (0, 150, 300 ppm of CaCl2), on yield and nutrient retention of the clots obtained and on the texture of Minascured cheese. Clots were analyzed for wet and dry yield, percentage content and retention of protein, fat and calcium. The texture of the cheese was evaluated by instrumental and sensorial tests. No differences were observed on the wet and dry yields, or on the protein content, fat and calcium retention of clots produced in the different experimental conditions. The instrumental evaluation showed that calcium addition significantly influenced the texture of cheeses, regardless of the pH of milk clotting. The sensory panel did not find a difference in the hardness ofcheeses produced at the same pH of milk clotting in function of CaCl2 addition. There was no difference in the texture of Minascured cheese due to the calcium addition to milk for dairy product consumers, which brings a new perspective on manufacture for cheese markers.

Highlights

Throughout the history of cheese making, technologists always had a consensus regarding the need for additional calcium to obtain the bestCalcium exists in milk in soluble and colloidal forms
The results show no significant difference in yield for wet or dry basis, and clots obtained at different pH values of milk clotting, regardless of the condition of adding CaCl2
The results show that calcium addition significantly influences the texture of cheeses, regardless of the pH of milk clotting

Summary

Introduction

Throughout the history of cheese making, technologists always had a consensus regarding the need for additional calcium to obtain the bestCalcium exists in milk in soluble (including ionic) and colloidal (including casein-bound) forms. This study aimed to evaluate the effect of enzymic clotting of milk submitted to different pH conditions, with the addition of 0, 150, 300 ppm CaCl2, on yield and nutrient retention of the clots obtained and to verify the effect of pH and calcium addition on the texture of Minas cured cheese.

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