587
Proceeding of the 2nd International Seminar on Animal Industry | Jakarta, 5-6 July 2012
Properties of Salt Coagulated Cheese Produced by Calcium
Chloride and Calcium Propionate
Aphirak Phianmongkhol & Tri Indrarini Wirjantoro*
Division of Food Science and Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand
*e-mail: triindrarini.w@cmu.ac.th
Abstract
The project was carried out to clarify the physical, chemical and microbial properties of cheese coagulated by salt solutions. Salt coagulated cheese was produced by adding 4.2% by volume salt solution into boiled whole raw milk. Two salt solutions of calcium chloride and calcium propionate were studied at 3 different concentrations, including 5, 10 and 20% (w/v). The cheese curds were then pressed for 1 h at room temperature, cut into small cubes and kept at refrigerated temperature for physical, chemical and microbial analysis. In general, the yield of calcium propionate cheese was slightly higher than that of the calcium chloride cheese. The calcium propionate cheese had higher moisture content and pH value together with lower salt content and hardness compared to those of the calcium chloride cheese. The highest salt content of 1.27 + 0.13% was found in the calcium chloride cheese added with 20% salt solution, whereas the highest hardness (4.03 + 0.12 N) was discovered in the calcium chloride cheese supplemented with 5% salt solution. Different types and concentrations of salt solutions did not significantly affect the whiteness of the cheese sample (p>0.05). The number of psychrotroph bacteria in different cheese samples was in the range of 3.48 – 5.48 log cfu/g, while the presence of yeast and mould in all the cheese samples was lower than 1.49 log cfu/g.
Keywords: calcium chloride, calcium propionate, salt coagulated cheese, salt concentrations
Introducton
588 Proceeding of the 2nd International Seminar on Animal Industry | Jakarta, 5-6 July 2012 Mlk coagulaton was a complex process, whch was affected by calcum addton, phosphate addton, pH, onc strength and temperature (McMahon et al., 1984). Coagulaton of mlk durng cheese producton s nfluenced by concentraton of casen and mlk fat. When acd was used to coagulate the mlk, the acd dssolved the collodal calcum phosphate of the casen mcelles and neutralzed the electrc charge of the partcles, whch caused the mcelles to be aggregated (Walstra et al., 2006). The addton of salt soluton would also destablze the casen mcelle. Pastorno et al. (2003) mentoned that addng salt to mlk or casen systems promoted dssocaton of calcum and phosphate from casen mcelles nto the soluton.
Calcum chlorde was occasonally added durng cheese makng to reduce the lag tme between enzyme addton and coagulaton. The addton of the salt soluton could also reduce the requrement of rennet by 50% (McMahon et al., 1984). McMahon et al. (2005) found that an ncrease n the calcum content of non fat Mozzarella cheese caused the proten bundles became larger and denser wth a correspondng ncreased n serum pockets as water was excluded from the proten network matrx.
Ths study was concentrated on the producton of cheese coagulated by salt solutons. Two calcum salts, ncludng calcum chlorde and calcum proponate, were nvestgated.
Materals and Methods
Production of Salt Coagulated Cheese
Raw mlk from a local dary cooperatve n Chang Ma was purchased and delvered to the laboratory wthn 30 mn under refrgerated condton. An amount of 1,200 ml raw mlk was boled, added wth 50 ml of calcum salt soluton, ether calcum chlorde (Foodfll, Bangkok, Thaland) or calcum proponate (Kemra Chem Solutons b.v., Holland, Netherland), and contnued to be heated for a further 5 mn to ensure the coagulaton was completely be carred out. Each of the calcum salt soluton was studed at 3 concentraton levels, whch were 5, 10 and 20% (w/v). The separated lqud (cheese whey) was then separated usng cleaned double layers cheese cloth. The cheese curds were collected and pressed n a small scale pressng equpment for 1 h at room temperature to promote more removal of the cheese whey. At the end of the pressng tme, the cheese curd was cut nto small peces (approxmately 2x2x2 cm3) and kept n refrgerated temperatures untl the tme of
analyss. Each treatment was prepared n trplcate.
Physicochemical and microbial analyses of salt coagulated cheese
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Proceeding of the 2nd International Seminar on Animal Industry | Jakarta, 5-6 July 2012
coagulated cheese were determned usng methods of AOAC (2000). The measure-ment of pH, colour and texture of salt coagulated cheese were carred out usng a pH meter (Consort C830, Belgum), a colormeter (Mnolta CR-300, Japan) and a texture analyzer (Texture Analyser model TA.XTPlus, Stable Mcro Systems, UK), respectvely.
For mcrobal enumeraton, total plate count, the count of yeast and mould and psychrotroph bactera were carred out based on procedures publshed by Harrgan (1998).
Results and Dscusson
The yeld of salt coagulated cheeses was more affected by the type of calcum salt soluton rather than the concentratons of salt solutons (Fg. 1a). The cheese curd coagulated wth calcum proponate produced hgher yelds compared to those of the curd added wth calcum chlorde. A cheese yeld between 10.1 and 10.4% had been reported by Heno et al. (2010) for Edam cheese mlk, whereas Hydamaka et al. (2001) found a yeld of 47.7 to 74.6% for heat and acd coagulated cheese from ultrafltered mlk retentates. Dfferences n the cheese yeld were manly affected by dfferent pressng tme and pressure.
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Fgure 1. Yeld (%) (a) and mosture content (%) (b) of salt coagulated cheese affected by dfferent types and concentratons of calcum salt solutons
590 Proceeding of the 2nd International Seminar on Animal Industry | Jakarta, 5-6 July 2012 type and strength of coagulant and processng parameters (Hydamaka et al., 2001; Dave et al., 2003).
Cheese samples coagulated wth calcum proponate sgnfcantly had hgher pH values compared to those produced wth calcum chlorde (Fg. 2a). The pH of calcum chlorde cheese samples was smlar to the report of Sngh et al. (2007), who found that the addton of calcum salts (50 mg/100ml) n mlk reduced the pH of mlk to be about 6.3 that led to destablzaton of the mlk. The hgh pH found n ths study mght also be affected by the absence of mcroorgansms and acd addton durng ts producton.
The amount of salt measured as sodum chlorde showed that the cheeses made from calcum chlorde contaned hgher amounts of salt compared to those produced by calcum proponate (Fg. 2b). The hghest amount of salt (1.27 + 0.13%) was sgnfcantly found n the cheese coagulated wth 20% calcum chlorde. Ths value was smlar to the salt content n the Mozzarella cheese produced by drect acdfcaton (Dave et al., 2003).
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Fgure 2. pH, total acdty (% lactc acd) (a) and salt concentraton (%) (b) of salt coagulated cheese affected by dfferent types and concentratons of calcum salt solutons
The colour of dfferent salt coagulated cheeses was not affected by dfferent types and concentratons of salt solutons (Fg. 3a). The cheeses had a lght, almost pure whte colour wth slghtly green and yellow colour drectons. Ths fndng was almost smlar to the fresh cheese produced by rennet coagulaton (Okpala et al., 2010).
591
Proceeding of the 2nd International Seminar on Animal Industry | Jakarta, 5-6 July 2012
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Dfferent salt coagulated cheeses contaned a total mcrobal count between 5.00 + 0.42 and 7.48 + 0.00 log cfu/g, a total number of yeast and mould of less than 1.49 + 1.42 log cfu/g and a total psychrotroph bacterum n the range of 3.48 + 0.00 to 5.48 + 0.00 log cfu/g. The hgh number of total mcroorgansms n the cheese could be contrbuted from the concentraton factor of the raw mlk durng the bol-ng process. Hgh pH values and mosture contents of the salt coagulated cheeses would be other factors that mght support the survval of mcroorgansms durng the pressng perod for 1 h at room temperature. The majorty of mcroorgansms n salt coagulated cheeses were represented by psychrotroph mcroorgansms.
Conclusons
From the collected data, t could be concluded that coagulaton of raw mlk could be produced by a combnaton of heat treatment and calcum salt solutons.
The addton of calcum chlorde created better cheese characterstcs, ndcatng a better effect of the salt soluton to destablze the casen mcelles. Wth a lower pH value of the calcum chlorde cheese, the cheese had hgher salt content and hardness value than those of the cheese produced wth calcum proponate.
Acknowledgement
The authors gratefully acknowledged the fnancal support from the Natonal Research Councl of Thaland (NRCT).
References
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