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Effects of calcium chloride substitution on the physicochemical properties of Minas Frescal cheese

Published online by Cambridge University Press:  20 June 2023

Fernanda Lopes da Silva ,
Andressa Fusieger ,
Maria Tereza Cratiú Moreira ,
Isabelle Carolina Oliveira ,
Ítalo Tuler Perrone ,
Naaman Francisco Nogueira Silva ,
Rodrigo Stephani  and
Antônio Fernandes de Carvalho
Fernanda Lopes da Silva
Affiliation:
Food Technology Department, Federal University of Viçosa, 36570-900, Viçosa, MG, Brazil
Andressa Fusieger
Affiliation:
Food Technology Department, Federal University of Viçosa, 36570-900, Viçosa, MG, Brazil
Maria Tereza Cratiú Moreira
Affiliation:
Food Technology Department, Federal University of Viçosa, 36570-900, Viçosa, MG, Brazil
Isabelle Carolina Oliveira
Affiliation:
Center for Natural Science, Federal University of São Carlos (UFSCar), 18245 000 Buri, SP, Brazil.
Ítalo Tuler Perrone
Affiliation:
Pharmacy School, Federal University of Juiz de Fora, 36036-330 Juiz de Fora, MG, Brazil
Naaman Francisco Nogueira Silva
Affiliation:
Center for Natural Science, Federal University of São Carlos (UFSCar), 18245 000 Buri, SP, Brazil.
Rodrigo Stephani
Affiliation:
Chemistry Department, Federal University of Juiz de Fora, 36036-330 Juiz de Fora, MG, Brazil
Antônio Fernandes de Carvalho*
Affiliation:
Food Technology Department, Federal University of Viçosa, 36570-900, Viçosa, MG, Brazil
*
Corresponding author: Antônio Fernandes de Carvalho; Email: antoniofernandes@ufv.br
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Abstract

The aim in this research paper was to investigate the effect of using calcium monophosphate (MCP) and MCP mixed with commercial phosphates salts, in total or partial replacement of calcium chloride (CaCl2) in the manufacture of Minas Frescal cheese. Initially, model cheeses were made to perform the rheological analysis during the coagulation process. Of these, the five best treatments were chosen to carry out the production of Minas Frescal cheese, used only CaCl2 and MCP, and partial replacements of MCP + polyphosphate, MCP + potassium monophosphate (MKP) and MCP. The cheeses showed no significant difference in physicochemical composition, yield and syneresis, however, the cheese with partial replacement of CaCl2 by MCP + polyphosphate and MCP + MKP showed the highest hardness values, like the control. This demonstrates that it is possible to replace calcium chloride without significant changes in the physicochemical characteristics and yield of Minas Frescal cheese, and it is still possible to modulate the hardness of the cheese produced according to the type of calcium/phosphate source used. This allows the industry to replace the source of calcium in the manufacture of Minas Frescal cheese according to the desired hardness.

Keywords

Calcium substitutephosphatequalitytextureyield
Type
Research Article
Information
Journal of Dairy Research , Volume 90 , Issue 2 , May 2023 , pp. 186 - 190
Copyright
Copyright © The Author(s), 2023. Published by Cambridge University Press on behalf of Hannah Dairy Research Foundation

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