The impact of calcium sequestration on the material and structural properties of acid milk gels and corresponding cream cheeses

Abstract

SummaryWe report on the role of ethylenediaminetetraacetic acid (EDTA) in addition to the structural and material properties of acid milk gels formed via addition of glucono‐delta‐lactone (GDL) and these properties of corresponding analogue cream cheeses prepared from these gels. Increasing addition of EDTA to cheese milks prior to acidulation reduced the concentration of insoluble calcium in the milks. Acid gelation of milks, as measured by small deformation rheology, showed a decreased rate of gelation and lower relative elastic modulus of gels with increasing EDTA concentration. The sequestration of colloidal calcium phosphate from the casein micelle by the addition of EDTA led to the lower gelation rate and elastic modulus. The lower extent of ionic binding is considered the causative mechanism for formation of weaker gel structures. Cream cheeses prepared using acid gels with GDL acidulant were compositionally unaffected by EDTA concentration. However, variations in G′ observed in the acid gels containing increasing levels of EDTA correlated with large deformation material property changes in cream cheese analogues. In addition, the increasing inclusion of EDTA in cheese milks translated to reduced water‐holding capacity of the cream cheeses prepared from those milks. These results provide insights on the specific role of milk calcium on the structure, material and physical properties of acid milk gels and corresponding cream cheese analogues.