Surface roughness and packaging tightness affect calcium lactate crystallization on Cheddar cheese.
Calcium lactate crystals that sometimes form on Cheddar cheese surfaces are a significant expense to manufacturers. Researchers have identified several postmanufacture conditions such as storage temperature and packaging tightness that contribute to crystal formation. Anecdotal reports suggest that physical characteristics at the cheese surface, such as roughness, cracks, and irregularities, may also affect crystallization. The aim of this study was to evaluate the combined effects of surface roughness and packaging tightness on crystal formation in smoked Cheddar cheese. Four 20-mm-thick cross-section slices were cut perpendicular to the long axis of a retail block (~300g) of smoked Cheddar cheese using a wire cutting device. One cut surface of each slice was lightly etched with a cheese grater to create a rough, grooved surface; the opposite cut surface was left undisturbed (smooth). The 4 slices were vacuum packaged at 1, 10, 50, and 90kPa (very tight, moderately tight, loose, very loose, respectively) and stored at 1°C. Digital images were taken at 1, 4, and 8 wk following the first appearance of crystals. The area occupied by crystals and number of discrete crystal regions (DCR) were quantified by image analysis. The experiment was conducted in triplicate. Effects of storage time, packaging tightness, surface roughness, and their interactions were evaluated by repeated-measures ANOVA. Surface roughness, packaging tightness, storage time, and their 2-way interactions significantly affected crystal area and DCR number. Extremely heavy crystallization occurred on both rough and smooth surfaces when slices were packaged loosely or very loosely and on rough surfaces with moderately tight packaging. In contrast, the combination of rough surface plus very tight packaging resulted in dramatic decreases in crystal area and DCR number. The combination of smooth surface plus very tight packaging virtually eliminated crystal formation, presumably by eliminating available sites for nucleation. Cut-and-wrap operations may significantly influence the crystallization behavior of Cheddar cheeses that are saturated with respect to calcium lactate and thus predisposed to form crystals.
Department of Nutrition and Food Sciences, University of Vermont, Burlington 05405-0086.
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Rajbhandari
Department of Nutrition and Food Sciences, University of Vermont, Burlington 05405-0086. Electronic address: paul.kindstedt@uvm.edu.
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Kindstedt
D017610:Calcium Compounds / Q000032:analysis / Q000737:chemistry*; D002611:Cheese / Q000032:analysis*; D003460:Crystallization; D005511:Food Handling / Q000379:methods; D005519:Food Preservation / Q000379:methods*; D007773:Lactates / Q000032:analysis / Q000737:chemistry*; D012906:Smoke; D012995:Solubility; D013696:Temperature
D017610:Calcium Compounds; D007773:Lactates; D012906:Smoke; C110051:calcium lactate
Cheddar cheese; calcium lactate; crystal