Journal article

The addition of calcium chloride in combination with a lower draining pH to change the microstructure and improve fat retention in Cheddar cheese

Lydia Ong, Kevany Soodam, Sandra E Kentish, Ian B Powell, Sally L Gras

International Dairy Journal | Elsevier | Published : 2015

Abstract

Calcium chloride addition and the whey draining pH are known to impact on cheese making. The effect of 100 or 300 mg kg−1 calcium chloride (CaCl2) and the whey draining pH (6.2 or 6.0) on the microstructure of Cheddar cheese was assessed using confocal and cryo scanning electron microscopy. The gel made with 300 mg kg−1 CaCl2 was found to have a denser protein network and smaller pores than the gel with lower or no CaCl2 addition. CaCl2 addition reduced fat lost to the sweet whey. The texture of the cheeses with a lower draining pH was harder and moisture content lower. Our results show that the combination of calcium addition and lower draining pH could be used to increase network formation..

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Grants

Awarded by Australian Research Council


Awarded by Dairy Innovation Australia Limited


Awarded by ARC Dairy Innovation Hub


Funding Acknowledgements

This work was funded by the Australian Research Council (ARC-LP0883300) and Dairy Innovation Australia Limited (11-04). LO, SEK and SLG are also supported by the ARC Dairy Innovation Hub (IH120100005). The authors thank the Electron Microscopy Unit and the Biological Optical Microscopy Platform at Bio21 Molecular Science & Biotechnology Institute and the Particulate Fluids Processing Centre, which is a Special Research Centre of the ARC at The University of Melbourne, for equipment access. We also thank Warrnambool Cheese and Butter for their involvement in this project.