Importance of Calcium and Phosphate in Cheese Manufacture: A Review

Abstract

The milk salts, Ca and PO4, have an important role in the rennet coagulation of milk and in the structure and buffering of cheese. Addition of Ca reduces the rennet coagulation time of milk that is due to the neutralization of negatively charged residues on casein, which increases the aggregation of renneted micelles. Addition of low concentrations of Ca also increases gel firmness. The rate of acid production and the pH of the whey at draining are the critical factors that determine the mineral content of cheese. Both pH and the proportion of undissolved milk salts have important effects on cheese texture. An important role is suggested for colloidal Ca phosphate in buffering during the acidification of milk and cheese.