Formation Of Calcium Lactate Crystals Research Articles

Effect of storage temperature on crystal formation rate and growth rate of calcium lactate crystals on smoked Cheddar cheeses

Previous studies have shown that storage temperature influences the formation of calcium lactate crystals on vacuum-packaged Cheddar cheese surfaces. However, the mechanisms by which crystallization is modulated by storage temperature are not completely understood. The objectives of this study were to evaluate the effect of storage temperature on smoked Cheddar cheese surfaces for (1) the number of discrete visible crystals formed per unit of cheese surface area; (2) growth rate and shape of discrete crystals (as measured by area and circularity); (3) percentage of total cheese surface area occupied by crystals. Three vacuum-packaged, random weight (~300g) retail samples of naturally smoked Cheddar cheese, produced from the same vat of cheese, were obtained from a retail source. The samples were cut parallel to the longitudinal axis at a depth of 10mm from the 2 surfaces to give six 10-mm-thick slabs, 4 of which were randomly assigned to 4 different storage temperature treatments: 1, 5, 10°C, and weekly cycling between 1 and 10°C. Samples were stored for 30wk. Following the onset of visible surface crystals, digital photographs of surfaces were taken every other week and evaluated by image analysis for number of discrete crystal regions and total surface area occupied by crystals. Specific discrete crystals were chosen and evaluated biweekly for radius, area, and circularity. The entire experiment was conducted in triplicate. The effects of cheese surface, storage temperature, and storage time on crystal number and total crystal area were evaluated by ANOVA, according to a repeated-measures design. The number of discrete crystal regions increased significantly during storage but at different rates for different temperature treatments. Total crystal area also increased significantly during storage, at rates that varied with temperature treatment. Storage temperature did not appear to have a major effect on the growth rates and shapes of the individual crystals that were chosen for analysis. The data indicated that the effect of storage temperature was complex, likely involving solubility changes, the formation of d(−) and l(+) lactic acid, and the occurrence of syneresis, which in turn affected the number of crystal formation sites and total crystal area on the cheese surface.

Effect of sodium gluconate on the solubility of calcium lactate

Calcium and lactate are present in excess of their solubility in Cheddar cheese. Consequently, calcium lactate crystals (CLC) are a common defect in Cheddar cheese. A novel approach for preventing CLC is the addition of sodium gluconate. Sodium gluconate has the potential to increase the solubility of calcium and lactate by forming soluble complexes with calcium and lactate ions, and preventing them from being available for the formation of CLC. The objective of this study was to determine if sodium gluconate could increase the solubility of calcium lactate (CaL2). Seven CaL2 solutions (5.31% wt/wt) with 7 levels of sodium gluconate (0, 0.5, 1, 1.5, 2, 3, and 4% wt/wt) were made in triplicate. Solutions were stored at 7°C for 21 d, and were visually inspected for CLC formation. Subsequently, they were filtered to remove CLC and the supernatant was analyzed for lactic acid and gluconic acid by HPLC and for calcium by atomic absorption spectroscopy. The visual inspection demonstrated that CLC were formed in the solution with 0% gluconate after the first day of storage and CLC continued to accumulate over time. A minute amount of CLC was also visible in the solution with 0.5% gluconate after 21 d of storage, whereas CLC were not visible in the other solutions. The HPLC results indicated a higher concentration of calcium and lactic acid in the filtrate from the solutions containing added gluconate. Thus, sodium gluconate can increase the solubility of CaL2.

Influence of Salt-to-Moisture Ratio on Starter Culture and Calcium Lactate Crystal Formation

The occurrence of l(+)-lactate crystals in hard cheeses continues to be an expense to the cheese industry. Salt tolerance of the starter culture and the salt-to-moisture ratio (S:M) in cheese dictate the final pH of cheese, which influences calcium lactate crystal (CLC) formation. This research investigates these interactions on the occurrence of CLC. A commercial starter was selected based on its sensitivity to salt, less than and greater than 4.0% S:M. Cheddar cheese was made by using either whole milk (3.25% protein, 3.85% fat) or whole milk supplemented with cream and ultrafiltered milk (4.50% protein, 5.30% fat). Calculated amounts of salt were added at milling (pH 5.40±0.02) to obtain cheeses with less than 3.6% and greater than 4.5% S:M. Total and soluble calcium, total lactic acid, and pH were measured and the development of CLC was monitored in cheeses. All cheeses were vacuum packaged and gas flushed with nitrogen gas and aged at 7.2°C for 15 wk. Concentration of total lactic acid in high S:M cheeses ranged from 0.73 to 0.80 g/100g of cheese, whereas that in low S:M cheeses ranged from 1.86 to 1.97 g/100g of cheese at the end of 15 wk of aging because of the salt sensitivity of the starter culture. Concentrated milk cheeses with low and high S:M exhibited a 30 to 28% increase in total calcium (1,242 and 1,239mg/100g of cheese, respectively) compared with whole milk cheeses with low and high S:M (954 and 967mg/100g of cheese, respectively) throughout aging. Soluble calcium was 41 to 35% greater in low S:M cheeses (low-salt whole milk cheese and low-salt concentrated milk cheese; 496 and 524mg/100g of cheese, respectively) compared with high S:M cheeses (high-salt whole milk cheese and high-salt concentrated milk cheese; 351 and 387mg/100g of cheese, respectively). Because of the lower pH of the low S:M cheeses, CLC were observed in low S:M cheeses. However, the greatest intensity of CLC was observed in gas-flushed cheeses made with milk containing increased protein concentration because of the increased content of calcium available for CLC formation. These results show that the occurrence of CLC is dependent on cheese milk concentration and pH of the cheese, which can be influenced by S:M and cheese microflora.

The Formation of Calcium Lactate Crystals is Responsible for Concentrated Acid Whey Thickening

The use of spray drying for dehydration of acid whey is generally limited by the appearance of uncontrolled thickening and solidifying of the whey mass during the lactose crystallization step. The origin of this physical change is still unknown and probably linked to complex interactions between physical properties and chemical composition of these products. To understand this phenomenon, we simulated the thickening of concentrated acid whey on a laboratory scale by measuring the flow resistance changes as a function of time and whey composition. The thickening process was characterized by an amplitude of torque and a lag time (induction time). Thickening of lactic acid whey concentrate occurred regardless of the presence of whey proteins or lactose crystals. Moreover, this work clearly demonstrated that the thickening process was due to the formation of filamentous structures corresponding to calcium lactate crystals and showed a large dependence on calcium and lactate contents, pH, and phosphate concentration.

Cheese pH, Protein Concentration, and Formation of Calcium Lactate Crystals

The occurrence of calcium lactate crystals (CLC) in hard cheeses is a continual expense to the cheese industry, as consumers fail to purchase cheeses with this quality defect. This research investigates the effects of the protein concentration of cheese milk and the pH of cheese on the occurrence of CLC. Atomic absorption spectroscopy was used to determine total and soluble calcium concentrations in skim milk (SM1, 8.7% total solids), and skim milk supplemented with nonfat dry milk (CSM1, 13.5% total solids). Calcium, phosphorus, lactic acid, and citrate were determined in cheeses made with skim milk (SM2, 3.14% protein), skim milk supplemented with ultrafiltered milk (CSM2, 6.80% protein), and nonfat dry milk (CSM3, 6.80% protein). Supplementation with nonfat dry milk increased the initial total calcium in CSM1 (210 mg/100g of milk) by 52% compared with the total calcium in SM1 (138 mg/100g of milk). At pH 5.4, soluble calcium concentrations in CSM1 were 68% greater than soluble calcium in SM1. In cheeses made from CSM2 and CSM3, total calcium was 26% greater than in cheeses made from SM2. As the pH of cheeses made from SM2 decreased from 5.4 to 5.1, the concentration of soluble calcium increased by 61.6%. In cheeses made from CSM2 and CSM3, the concentrations of soluble calcium increased by 41.4 and 45.5%, respectively. Calcium lactate crystals were observed in cheeses made from SM2 at and below pH 5.1, whereas CLC were observed in cheeses from CSM2 and CSM3 at and below pH 5.3. The increased presence of soluble calcium can potentially cause CLC to occur in cheese manufactured with increased concentrations of milk solids, particularly at and below pH 5.1.

Compositional Factors Associated with Calcium Lactate Crystallization in Smoked Cheddar Cheese

Previous researchers have observed that surface crystals of calcium lactate sometimes develop on some Cheddar cheese samples but not on other samples produced from the same vat of milk. The causes of within-vat variation in crystallization behavior have not been identified. This study compared the compositions of naturally smoked Cheddar cheese samples that contained surface crystals with those of samples originating from the same vat that were crystal-free. Six pairs of retail samples (crystallized and noncrystallized) produced at the same cheese plant on different days were obtained from a commercial source. Cheese samples were 5 to 6 mo old at the time of collection. They were then stored for an additional 5 to 13 mo at 4°C to ensure that the noncrystallized samples remained crystal-free. Then, the crystalline material was removed and collected from the surfaces of crystallized samples, weighed, and analyzed for total lactic acid, l(+) and d(−) lactic acid, Ca, P, NaCl, moisture, and crude protein. Crystallized and noncrystallized samples were then sectioned into 3 concentric subsamples (0 to 5mm, 6 to 10mm, and greater than 10mm depth from the surface) and analyzed for moisture, NaCl, titratable acidity, l(+) and d(−) lactic acid, pH, and total and water-soluble calcium. The data were analyzed by ANOVA according to a repeated measures design with 2 within-subjects variables. The crystalline material contained 52.1% lactate, 8.1% Ca, 0.17% P, 28.5% water, and 8.9% crude protein on average. Both crystallized and noncrystallized cheese samples contained significant gradients of decreasing moisture from center to surface. Compared with noncrystallized samples, crystallized samples possessed significantly higher moisture, titratable acidity, l(+) lactate, and water soluble calcium, and significantly lower pH and NaCl content. The data suggest that formation of calcium lactate crystals may have been influenced by within-vat variation in salting efficacy in the following manner. Lower salt uptake by some of the cheese curd during salting may have created pockets of higher moisture and thus higher lactose within the final cheese. When cut into retail-sized chunks, the lower salt, higher moisture samples contained more lactic acid and thus lower cheese pH, which shifted calcium from the insoluble to the soluble state. Lactate and soluble calcium contents in these samples became further elevated at the cheese surface because of dehydration during smoking, possibly triggering the formation of calcium lactate crystals.

Biofilms in Food Processing Environments

Biofilms are a constant concern in food processing environments. Our overall research focus has been to understand the interaction of factors affecting bacterial attachment and biofilm formation with the ultimate goal of devising strategies to control this problem. This paper briefly describes three areas of biofilm research in which we have been involved. Listeria monocytogenes, a foodborne pathogen, survived for prolonged periods on stainless steel and buna-n rubber, materials commonly used in food-processing equipment. Survival was affected by temperature, relative humidity, attachment surface, and soil. Some components in the rubber inhibited growth of the organism on buna-n, which also affected the efficacy of sanitizers on biofilm inactivation. In cheese manufacture, biofilms of Lactobacillus curvatus could lead to a defect caused by the formation of calcium lactate crystals in Cheddar cheese. This hardy organism persisted in low numbers on equipment surfaces and was difficult to eradicate. We investigated the relative contributions and interactions of mechanical, thermal, and chemical processes in an air-injected clean-in-place method for milking systems. Overall, it is important to study the interactions between bacteria and the surfaces in a specific food processing environment to provide more effective measures for prevention of biofilm formation and for its removal.

Effect of Processing Variables on the Formation of Calcium Lactate Crystals on Cheddar Cheese

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.