Effect of Calcium Compound Type and Dosage on the Properties of Acid Rennet Goat’s Milk Gels

Abstract

The aim of this study was to determine the effect of adding calcium compounds to processed goat’s milk, and on the properties of acid rennet goat’s milk gels, which are a middle product obtained in the manufacture of acid rennet cheese. The properties of the gels directly affect the quality of acid rennet cheeses. The analysis of raw goat’s milk was carried out, then acid rennet gels were produced with the addition of six different calcium compounds (chloride, citrate, bisglycinate, gluconate, lactate, and carbonate). The dynamics of milk fermentation were performed by monitoring the pH value of milk during acidification. The pH, syneresis, color, and texture profile were determined in the formulated acid rennet gels. An organoleptic evaluation was also performed. The study demonstrated that, not only calcium chloride, but also calcium citrate, gluconate, lactate, bisglycinate, and calcium carbonate could be used in the production of goat’s milk acid rennet gels, or the middle product in the manufacture of acid rennet curd cheese from goat’s milk. Notably, the addition of citrate, bisglycinate, and calcium carbonate in doses of 20 mg Ca 100 g−1 most effectively reduced syneresis compared to the control sample by 4.76% (citrate), 7.85% (bisglycinate), and 10.28% (carbonate). The hardness of the control gels ranged from 2.35 N to 2.99 N. The addition of chloride, citrate, gluconate, lactate, and calcium carbonate to the milk improved the acid rennet gel’s hardness. The addition of 20 mg Ca 100 g−1 as gluconate increased the hardness the most (3.61 N). When increasing the calcium dosage in the form of all compounds, there was a tendency to increase the gel’s springiness. The addition of chloride, citrate, and bisglycinate to milk did not result in a darkening of the gel’s color. The addition of calcium compounds mostly reduced the intensity of goatish taste and odor. Calcium gluconate, in particular, reduced the goatish taste the most, a taste which is not always acceptable by the consumers.

Effect of Storage Time and Bacterial Strain on the Quality of Probiotic Goat’s Milk Using Different Types and Doses of Collagens

“…Texture characterizes the product’s physical properties, such as hardness, adhesiveness, and springiness, and is considered among the essential quality characteristics of fermented dairy products. The texture properties of fermented milk are related to the type of milk, heat treatment, type of starter cultures, dry matter content, and the type of additives used [ 9 , 55 ]. Fermented goat’s milk shows a soft gel and a high ability to spread the curd compared to cow’s milk [ 55 ].…”

“…The texture properties of fermented milk are related to the type of milk, heat treatment, type of starter cultures, dry matter content, and the type of additives used [ 9 , 55 ]. Fermented goat’s milk shows a soft gel and a high ability to spread the curd compared to cow’s milk [ 55 ]. The rheological properties and texture of fermented goat’s milk could be improved by adding strains that produce exopolysaccharides (EPS) during incubation.…”

“…Goat’s milk gels have a lower solidity and a softer texture than cow’s milk gels. These properties are directly related to the smaller diameter of casein micelles, a lower degree of hydration, lower mineralization and casein content of milk, especially the αs 1 casein fraction, and lower non-protein nitrogen diameter in goat’s milk compared to cow’s milk [ 16 , 55 , 56 ]. Smaller amounts or the lack of αs 1 casein in goat’s milk results in a softer gel with lower viscosity [ 57 , 58 ].…”

Influence of variation in calcium content on casein micelle stability and techno‐functional properties of buffalo milk

“…Natural milk colour appears from the reflection of light by calcium caseinate, calcium phosphate and dispersed fat globules (Pawlos et al . 2021). Removal of calcium from buffalo milk resulted in a change in appearance of milk.…”

Application of Calcium Citrate in the Manufacture of Acid Rennet Cheese Produced from High-Heat-Treated Goat’s Milk from Spring and Autumn Season

“…Due to the fragile texture of goat’s milk curd and the difficulty of processing it, acid curd cheese is usually produced with the addition of rennet, since the addition of this enzyme increases the hardness of the curd [ 17 ]. Moreover, our previous study [ 18 ] showed that by increasing the heat treatment temperature of the goat’s milk and adding calcium in the form of various compounds before the milk pasteurization process, the physicochemical properties of goat’s milk gel could be improved.…”