title: Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on Cheddar cheese quality: manufacture and composition.
abstract: Eight Cheddar cheeses with 2 levels of calcium (Ca) and phosphorus (P), residual lactose, and salt-to-moisture ratio (S/M) were manufactured. All cheeses were made using a stirred-curd procedure and were replicated 3 times. Treatments with a high level of Ca and P were produced by setting the milk and drawing the whey at a higher pH (6.6 and 6.3, respectively) compared with the treatments with a low level of Ca and P (pH of 6.2 and 5.7, respectively). The lactose content in the cheeses was varied by adding lactose (2.5% by weight of milk) to the milk for high lactose cheeses, and washing the curd for low lactose cheeses. The difference in S/M was obtained by dividing the curds into halves, weighing each half, and salting at 3.5 and 2.25% of the weight of the curd for high and low S/M, respectively. All cheeses were salted at a pH of 5.4. Modifications in cheese-making protocols produced cheeses with desired differences in Ca and P, residual lactose, and S/M. Average Ca and P in the high Ca and P cheeses was 0.68 and 0.48%, respectively, vs. 0.53 and 0.41% for the low Ca and P cheeses. Average lactose content of the high lactose treatments at d 1 was 1.48% compared with 0.30% for the low lactose treatments. The S/M for the high and low S/M cheeses was 6.68 and 4.77%, respectively. Mean moisture, fat, and protein content of the cheeses ranged from 32.07 to 37.57%, 33.32 to 35.93%, and 24.46 to 26.40%, respectively. The moisture content differed among the treatments, whereas fat and protein content on dry basis was similar.
authors.affiliation: MN-SD Dairy Foods Research Center, Department of Food Science and Nutrition, University of Minnesota, St. Paul 55108, USA.
authors.forename: P
authors.initials: P
authors.lastname: Upreti
authors.forename: L E
authors.initials: LE
authors.lastname: Metzger
mesh_terms: D000818:Animals; D002118:Calcium / Q000032:analysis*; D002611:Cheese / Q000032:analysis*; D005223:Fats / Q000032:analysis; D005285:Fermentation; D005511:Food Handling / Q000379:methods; D006019:Glycolysis; D006863:Hydrogen-Ion Concentration; D007785:Lactose / Q000032:analysis*; D008892:Milk / Q000737:chemistry; D008894:Milk Proteins / Q000032:analysis; D010758:Phosphorus / Q000032:analysis*; D011786:Quality Control; D012965:Sodium Chloride / Q000032:analysis*; D014867:Water / Q000032:analysis*
chemical_list: D005223:Fats; D008894:Milk Proteins; D014867:Water; D010758:Phosphorus; D012965:Sodium Chloride; D007785:Lactose; D002118:Calcium