Salting Cheese Curds
November 12/Journal of Technology & Science -- "The effect of addition of trisodium citrate (TSC) and calcium chloride (CaCl2) on the textural and rheological properties of Cheddar-style cheese was investigated. Cheese curds were salted (2.5%) with NaCl (control) or NaCl supplemented with either TSC or CaCl2 with a constant ionic strength," scientists writing in the International Journal of Dairy Technology report.
"Casein-bound calcium phosphate decreased upon addition of TSC and increased upon addition of CaCl2. Addition of CaCl2 resulted in increased hardness. Addition of TSC resulted in reduced hardness but more elastic cheeses at high temperatures," wrote C.A. Brickley and colleagues, University College.
The researchers concluded, "The addition of TSC or CaCl2 at salting had a significant effect on cheese rheology and texture."
Brickley and colleagues published their study in International Journal of Dairy Technology ("Effect of the Addition of Trisodium Citrate and Calcium Chloride During Salting on the Rheological and Textural Properties of Cheddar-style Cheese During Ripening." International Journal of Dairy Technology, 2009;62(4):527-534).
Additional information can be obtained by contacting C.A. Brickley, University College Cork, Dept. of Food & Nutrition Science, College Rd., Cork, Ireland.
From the November 23, 2009, Prepared Foods E-dition
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