Abstract
The aim of this study was to determine the effect of adding calcium compounds to processed goat’s milk, and on the properties of acid rennet goat’s milk gels, which are a middle product obtained in the manufacture of acid rennet cheese. The properties of the gels directly affect the quality of acid rennet cheeses. The analysis of raw goat’s milk was carried out, then acid rennet gels were produced with the addition of six different calcium compounds (chloride, citrate, bisglycinate, gluconate, lactate, and carbonate). The dynamics of milk fermentation were performed by monitoring the pH value of milk during acidification. The pH, syneresis, color, and texture profile were determined in the formulated acid rennet gels. An organoleptic evaluation was also performed. The study demonstrated that, not only calcium chloride, but also calcium citrate, gluconate, lactate, bisglycinate, and calcium carbonate could be used in the production of goat’s milk acid rennet gels, or the middle product in the manufacture of acid rennet curd cheese from goat’s milk. Notably, the addition of citrate, bisglycinate, and calcium carbonate in doses of 20 mg Ca 100 g−1 most effectively reduced syneresis compared to the control sample by 4.76% (citrate), 7.85% (bisglycinate), and 10.28% (carbonate). The hardness of the control gels ranged from 2.35 N to 2.99 N. The addition of chloride, citrate, gluconate, lactate, and calcium carbonate to the milk improved the acid rennet gel’s hardness. The addition of 20 mg Ca 100 g−1 as gluconate increased the hardness the most (3.61 N). When increasing the calcium dosage in the form of all compounds, there was a tendency to increase the gel’s springiness. The addition of chloride, citrate, and bisglycinate to milk did not result in a darkening of the gel’s color. The addition of calcium compounds mostly reduced the intensity of goatish taste and odor. Calcium gluconate, in particular, reduced the goatish taste the most, a taste which is not always acceptable by the consumers.
Highlights
Calcium has an essential role in milk processing and cheese manufacturing and is crucial for the proper functioning of the human body
The experiment showed that the applied calcium compounds in doses 0–20 mg Ca 100 g−1 of milk did not decrease the thermal stability of goat milk proteins and allowed for pasteurization at 90 ◦C/15 s, which indicates their safe application in goat milk processing
The conducted studies indicate that calcium chloride and calcium citrate, gluconate, lactate, bisglycinate, and calcium carbonate are suitable for the production of acid rennet gels, an intermediate form in goat’s milk acid rennet curd cheese production
Summary
Calcium has an essential role in milk processing and cheese manufacturing and is crucial for the proper functioning of the human body. Calcium’s primary function is as a structural component of bone and teeth, blood vessels, nails, and hair. It participates in hormonal regulation through the activation and secretion of hormones and neurotransmitters [1,2]. Calcium is reported to play a key role in many technological aspects of food production. Maintains integrity, and reduces cell membrane permeability in fruit [3]. Calcium ions could inactivate polygalacturonase, which is responsible for degrading cell wall materials and components such as pectin; calcium plays an important role in preserving fruit quality [4]. Calcium chloride can alternatively be used in the production of surimi gel to improve its yield and higher gel strength [5]
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