Effect of the addition of trisodium citrate and calcium chloride during salting on the rheological and textural properties of Cheddar‐style cheese during ripening

Abstract

The effect of addition of trisodium citrate (TSC) and calcium chloride (CaCl2) on the textural and rheological properties of Cheddar‐style cheese was investigated. Cheese curds were salted (2.5%) with NaCl (control) or NaCl supplemented with either TSC or CaCl2 with a constant ionic strength. Casein‐bound calcium phosphate decreased upon addition of TSC and increased upon addition of CaCl2. Addition of CaCl2 resulted in increased hardness. Addition of TSC resulted in reduced hardness but more elastic cheeses at high temperatures. The addition of TSC or CaCl2 at salting had a significant effect on cheese rheology and texture.

The influence of alkaline earth metal equilibria on the rheological, melting and textural properties of Cheddar cheese

“…As Sr 2 + appears to form CCP crosslinks, the + Sr cheese would be expected to be harder than the control. Brickley et al (2009) observed increased hardness in cheeses after 28 d of ripening when the same molar quantity of CaCl 2 was added as SrCl 2 in the present study. In the + Sr cheese, at day 14 the % CN-bound Sr was * 36-45% and the level of CN-bound Mg was higher than the control.…”

“…In this study, increasing the CCP content of cheese led to an increase in storage modulus ( G ′) at 70 °C and a decrease in maximum loss tangent (LT max ). Increasing the total calcium content of cheese by addition of calcium chloride at the salting stage (Brickley et al 2009) or by injecting calcium chloride after manufacture (Pastorino et al 2003) has been found to increase hardness and decrease the meltability of cheese. Thus, an increase in calcium level can enhance the rigidity of cheese.…”

RNA sequencing to study gene expression and single nucleotide polymorphism variation associated with citrate content in cow milk

“…This explains the common practice in commercial cheese making of adding calcium chloride in cheese making before the enzymatic coagulation step so coagulation takes place normally, but aging cheeses with high citrate levels develop better flavors (Dudley and Steele, 2005;Brickley et al, 2009). Furthermore, an increasing concentration of lactose in milk has been shown to exert a beneficial effect on the formation of acid-induced milk gels (Hallén et al, 2010).…”

“…Citrate affects milk-processing characteristics because it interacts with other milk constituents to influences the coagulation of milk proteins, and its fermentation products yield distinct aromatic flavors characteristic of fermented milk products (Rosenthal, 1991). In cheese, natural levels of citrate influence the coagulation properties of curds and the texture in ripened cheese (Brickley et al, 2009). In the highly competitive market of natural ripened cheeses, the importance of citrate in milk has long been recognized as a fundamental aspect of flavor development during aging by nonstarter bacteria (Faulkner and Peaker, 1982;Dudley and Steele, 2005).…”

Postprandial lipemia and fecal fat excretion in rats is affected by the calcium content and type of milk fat present in Cheddar-type cheeses

“…The calcium level of the cheeses was modified by salting with NaCl or with a mixture of NaCl + CaCl 2 . The latter was calculated to maintain a constant ionic strength (Ayala-Bribiesca et al, 2017;Brickley, Lucey & McSweeney, 2009). The cheeses were stored at 4 °C until required for analysis and the experiments, for a total of 15 to 18 weeks.…”