Effect of calcium on the minerals retention and cheesemaking parameters of milk

• Published in: International journal of dairy technology Vol. 51; no. 2; pp. 37 - 43
• Main Authors: SOLORZA, F J, BELL, A E
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01-05-1998; Blackwell
• Subjects: Biological and medical sciences; Food industries; Fundamental and applied biological sciences. Psychology; Milk and cheese industries. Ice creams; Whole milk; Cheesemaking; Calcium; Coagulation; Concentration effect; Soft cheese; Chemical composition; Processing quality; Skimmilk; Retention; Inorganic element; Comparative study
• ISSN: 1364-727X; 1471-0307
• DOI: 10.1111/j.1471-0307.1998.tb02505.x

The objective of this study was to evaluate the effect of calcium on minerals retention and cheesemaking parameters of milk during manufacture of a model soft cheese. Several batches of both reconstituted skim milk containing 9, 12 and 15% (w/v) and whole milk with 12, 15 and 18% (w/v) of total solids were used to prepare a soft ‘stretchable’ cheese of the mozzarella type. A small amount of added calcium (0.14 mM) influenced the level of minerals and some of the measured cheesemaking parameters (clotting time, weight of whey, protein and fat recovery), but the efficiency of the cheesemaking process was lower than would be expected in commercial terms.