Calcium in cheddar cheese
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Calcium in Cheddar Cheese: Composition, Impact, and Variability
Calcium Content in Cheddar Cheese
Cheddar cheese is a rich source of calcium, with commercial samples showing a mean calcium content of approximately 0.715%, ranging from 0.606% to 0.830%. The calcium content in cheese is influenced by various factors during the cheese-making process, including the pH at which the milk is set and the whey is drawn, as well as the salt-to-moisture ratio.
Impact of Calcium on Cheese Structure and Digestion
Cheese Hardness and Digestion
Increasing the calcium content in Cheddar cheese affects its texture and digestion. Higher calcium levels result in harder cheese, which disintegrates more slowly during in vitro digestion. Interestingly, despite faster disintegration, control cheeses with lower calcium levels exhibit slower lipolysis progression, suggesting that calcium content and the cheese matrix modulate enzyme access to substrates.
Microstructure and Fat Retention
The addition of calcium chloride (CaCl2) during cheese-making significantly alters the microstructure of Cheddar cheese. Cheeses with added CaCl2 have a denser protein network and more micro-pores, which may influence fat retention and loss during manufacturing. This denser structure could potentially retain more fat in the early stages, although the final fat composition remains unchanged.
Changes During Ripening
Soluble and Insoluble Calcium
During the ripening of Cheddar cheese, the proportion of insoluble calcium decreases significantly. Studies show that the insoluble calcium content drops from approximately 72-73% to 57-58% over several months of ripening . This change is closely linked to the cheese's rheological properties and pH levels, with most changes occurring within the first four weeks of ripening.
Calcium and Cheese Defects
Calcium levels also play a role in the development of defects such as calcium lactate crystals and liquid expulsion (weeping) in Cheddar cheese. Factors like cheese pH, lactic acid concentration, and soluble calcium measured during curing are significant in the development of these defects. The choice of starter culture group, which influences these factors, is crucial in preventing such issues.
Methods of Calcium Determination
Accurate measurement of calcium in cheese is essential for quality control. Improved complexometric methods using ethylenediaminetetraacetic acid (EDTA) and hydroxy naphthol blue as an indicator have been developed to provide more reliable results. These methods show high accuracy and repeatability, making them suitable for routine analysis in cheese production.
Conclusion
Calcium is a critical component in Cheddar cheese, influencing its texture, digestion, and overall quality. The calcium content can vary significantly based on manufacturing practices and ripening conditions. Understanding the role of calcium and employing accurate measurement techniques are essential for producing high-quality Cheddar cheese with desirable characteristics and minimal defects.
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