Abstract
The effect of addition of trisodium citrate (TSC) and calcium chloride (CaCl2) on the textural and rheological properties of Cheddar‐style cheese was investigated. Cheese curds were salted (2.5%) with NaCl (control) or NaCl supplemented with either TSC or CaCl2 with a constant ionic strength. Casein‐bound calcium phosphate decreased upon addition of TSC and increased upon addition of CaCl2. Addition of CaCl2 resulted in increased hardness. Addition of TSC resulted in reduced hardness but more elastic cheeses at high temperatures. The addition of TSC or CaCl2 at salting had a significant effect on cheese rheology and texture.
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