Calcium in cheese
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The Role of Calcium in Cheese Production
Calcium Compounds in Cheese Manufacturing
Calcium plays a crucial role in cheese production, influencing both the coagulation process and the final product's texture and yield. Different calcium compounds, such as calcium gluconate, lactate, and carbonate, can be added to cheese milk to enhance these properties. For instance, adding calcium gluconate to goat's milk can increase cheese yield by 4.04%, while calcium lactate can reduce it by 2.3%1. The addition of calcium compounds also significantly increases the calcium and phosphorus levels in cheese, with the highest calcium levels observed when using calcium lactate1.
Importance of Calcium and Phosphate in Cheese Structure
Calcium and phosphate are essential for the rennet coagulation of milk and the structural integrity of cheese. Adding calcium reduces the rennet coagulation time by neutralizing negatively charged residues on casein, which promotes the aggregation of renneted micelles. This process also increases gel firmness, which is critical for cheese texture2. The pH and the proportion of undissolved milk salts significantly affect the mineral content and texture of the cheese, with colloidal calcium phosphate playing a vital role in buffering during acidification2.
Measuring Calcium Content in Cheese
Accurate measurement of calcium content in cheese is essential for quality control. Improved methods, such as complexometric titration using hydroxy naphthol blue as an indicator, have been developed to enhance accuracy and repeatability. This method avoids turbidity issues and provides reliable results, with minimal error from magnesium interference3. Another method, water-soluble calcium extraction, has been effective in quantifying insoluble calcium phosphate during cheesemaking, correlating well with cheese meltability4.
Calcium's Nutritional and Functional Role
Cheese is a significant source of dietary calcium, essential for various bodily functions, including nerve transmission, blood clotting, and bone health5. The balance between micellar and free calcium in curd and serum phases during acidification affects cheese yield and texture. For example, citric acid is more effective than lactic acid in lowering free calcium concentration, which impacts the solubilization of colloidal calcium phosphate and, consequently, the mineral content in the curd8.
Calcium Supplementation and Consumer Acceptability
Supplementing cheese with calcium salts can double its calcium content, enhancing its nutritional value. However, this supplementation can affect the taste and microbial stability of the cheese. For instance, cottage cheese supplemented with calcium chloride, lactate, or phosphate monobasic showed no significant changes in pH or microbial stability but received lower flavor and preference scores compared to non-supplemented cheese6. Similarly, feeding cows with calcium salts of palm and fish oil did not negatively affect the sensory characteristics of milk and cheese, despite increasing the content of beneficial fatty acids7.
Conclusion
Calcium is integral to cheese production, affecting coagulation, texture, yield, and nutritional value. Different calcium compounds can be used to optimize these properties, although they may also influence the sensory attributes of the final product. Accurate measurement and careful management of calcium levels are essential for producing high-quality cheese that meets both nutritional and consumer acceptability standards.
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Most relevant research papers on this topic
Possibility of Using Different Calcium Compounds for the Manufacture of Fresh Acid Rennet Cheese from Goat’s Milk
Calcium gluconate, lactate, and carbonate can be used as alternatives to calcium chloride in manufacturing fresh acid rennet cheese from goat's milk, with calcium chloride having the highest overall acceptability.
Importance of Calcium and Phosphate in Cheese Manufacture: A Review
Calcium and phosphate play crucial roles in cheese production, affecting rennet coagulation, cheese structure, and buffering during acidification.
Literature Review
Highly CitedImproved complexometric determination of calcium in cheese
The proposed method for measuring calcium in cheese is more accurate and repeatable than traditional methods, with turbidity-free titration and easy recognition of titration endpoints.
Measuring insoluble calcium content in curds during cheesemaking
The rapid water-soluble calcium extraction method effectively measures insoluble calcium content in curds during cheesemaking, with results consistent with cheese juice and correlated with cheese melttability.
Calcium partition in Minas Padrão cheese and its bioaccessibility during ripening time
Minas Padro cheese has a high calcium content, which is essential for maintaining bone and tooth health, and its bioaccessibility during ripening time is influenced by pH and other factors.
Calcium Supplementation of Cottage Cheese
Supplementation with calcium salts in cottage cheese does not affect taste or microbial stability, but may increase the calcium content without affecting taste and preference.
Milk and cheese from cows fed calcium salts of palm and fish oil alone or in combination with soybean products.
Feeding calcium salts of palm and fish oil alone or in combination with extruded full-fat soybeans or soybean oil enhances linoleic acid, total unsaturated, and n-3 fatty acids in milk and cheese without negatively affecting cow performance or consumer acceptability.
RCT
Animal StudyHighly CitedCalcium balance during direct acidification of milk for Mozzarella cheese production
Direct acidification of milk for Mozzarella cheese production alters calcium balance, with citric acid more efficient at lowering free calcium concentration than lactic acid, and temperature having a larger effect on acidification than pH.
The effect of calcium chloride addition on the microstructure and composition of Cheddar cheese
Calcium chloride addition in cheese-making alters the microstructure and pattern of fat loss during Cheddar manufacture, but does not change the final fat composition or yield.
Influence of calcium, pH, and moisture on protein matrix structure and functionality in direct-acidified nonfat Mozzarella cheese.
Between pH 5.3 and 5,8, calcium controls cheese functionality, with pH having only an indirect effect related to its influence on calcium in cheese.
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