Abstract
The development of crystals on the surface of colored Cheddar cheese was evaluated by obtaining products aged for 2, 5, 8, or 12 mo from two commercial manufacturing plants. Crystal development was monitored on packaged cheeses (255g) stored at 2, 4, 6, or 12°C for 4 to 5 mo. Additionally, the effect of light exposure on crystal formation was evaluated at 4°C, and the composition of heavily crystallized samples was compared with the composition of crystal free samples.The crystals were shown to be calcium lactate pentahydrate. Significantly greater crystal development occurred on cheese made at a particular plant, on cheese packaged at 8 or 12 mo after manufacture, and with storing packaged cheese at 4 or 6°C. Differences in packaging procedures and the light exposure conditions studied did not significantly affect crystal formation. No significant compositional differences were found between the heavily crystallized and non-crystallized samples. Analysis of plant records related decreased crystal development to fast acid production, high milling acidities, and low salt levels. A preliminary hypothesis linking these data to crystal formation is presented.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
