Effect of the addition of trisodium citrate and calcium chloride during salting on the rheological and textural properties of Cheddar-style cheese during ripening

Ciara A. Brickley; John A. Lucey; Paul L.H. McSweeney

doi:10.1111/j.1471-0307.2009.00530.x

Effect of the addition of trisodium citrate and calcium chloride during salting on the rheological and textural properties of Cheddar-style cheese during ripening

Ciara A. Brickley
, John A. Lucey
, Paul L.H. McSweeney

Research output: Contribution to journal › Article › peer-review

Abstract

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. 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. The addition of TSC or CaCl ₂ at salting had a significant effect on cheese rheology and texture.

Original language	English
Pages (from-to)	527-534
Number of pages	8
Journal	International Journal of Dairy Technology
Volume	62
Issue number	4
DOIs	https://doi.org/10.1111/j.1471-0307.2009.00530.x
Publication status	Published - Nov 2009

Keywords

Calcium equilibrium
Cheddar cheese
Texture

Access to Document

10.1111/j.1471-0307.2009.00530.x

Cite this

@article{e43659b42c32480d9e9616cda207801d,

title = "Effect of the addition of trisodium citrate and calcium chloride during salting on the rheological and textural properties of Cheddar-style cheese during ripening",

abstract = "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. 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. The addition of TSC or CaCl 2 at salting had a significant effect on cheese rheology and texture.",

keywords = "Calcium equilibrium, Cheddar cheese, Texture",

author = "Brickley, \{Ciara A.\} and Lucey, \{John A.\} and McSweeney, \{Paul L.H.\}",

year = "2009",

month = nov,

doi = "10.1111/j.1471-0307.2009.00530.x",

language = "English",

volume = "62",

pages = "527--534",

journal = "International Journal of Dairy Technology",

issn = "1364-727X",

publisher = "Wiley-Blackwell",

number = "4",

}

Effect of the addition of trisodium citrate and calcium chloride during salting on the rheological and textural properties of Cheddar-style cheese during ripening. / Brickley, Ciara A.; Lucey, John A.; McSweeney, Paul L.H.
In: International Journal of Dairy Technology, Vol. 62, No. 4, 11.2009, p. 527-534.

Research output: Contribution to journal › Article › peer-review

TY - JOUR

T1 - Effect of the addition of trisodium citrate and calcium chloride during salting on the rheological and textural properties of Cheddar-style cheese during ripening

AU - Brickley, Ciara A.

AU - Lucey, John A.

AU - McSweeney, Paul L.H.

PY - 2009/11

Y1 - 2009/11

N2 - 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. 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. The addition of TSC or CaCl 2 at salting had a significant effect on cheese rheology and texture.

AB - 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. 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. The addition of TSC or CaCl 2 at salting had a significant effect on cheese rheology and texture.

KW - Calcium equilibrium

KW - Cheddar cheese

KW - Texture

UR - https://www.scopus.com/pages/publications/70350152867

U2 - 10.1111/j.1471-0307.2009.00530.x

DO - 10.1111/j.1471-0307.2009.00530.x

M3 - Article

AN - SCOPUS:70350152867

SN - 1364-727X

VL - 62

SP - 527

EP - 534

JO - International Journal of Dairy Technology

JF - International Journal of Dairy Technology

IS - 4

ER -

Effect of the addition of trisodium citrate and calcium chloride during salting on the rheological and textural properties of Cheddar-style cheese during ripening

Abstract

Keywords

Access to Document

Other files and links

Fingerprint

Cite this