The combined effects of fat content, calcium chloride, and coagulant concentration on the development of cheese curd structure

Abstract

The effects of differing content levels of calcium chloride (approximately 200 and 400 μg Ca per 100 g milk protein) and of a microbial coagulant (3200 and 6400 μL per 100 L of milk; 950 IMCU (international milk coagulating units) mL−1) on the coagulation of cows' milk with various fat levels (0.02–3.77%, w/w) was studied. Non-linear regression analysis was used to evaluate dynamic factors (lag time, tlag; maximum coagulation rate, Cmax; time for the maximum coagulation rate, tmax). Increasing fat content in the milk at constant calcium chloride and coagulant contents had no significant and clear effects on the tlag, Cmax, and tmax values. Increased levels of calcium chloride or microbial coagulant led to a significant decrease in tlag and tmax, and conversely increased Cmax. Therefore, milk fat content had no significant effect on gel development; however, levels of calcium chloride and coagulant significantly influenced gel structure.