Effect of Processing Variables on the Formation of Calcium Lactate Crystals on Cheddar Cheese

Abstract The development of crystals on the surface of colored Cheddar cheese was evaluated by obtaining products aged for 2, 5, 8, or 12 mo from two commercial manufacturing plants. Crystal development was monitored on packaged cheeses (255g) stored at 2, 4, 6, or 12°C for 4 to 5 mo. Additionally, the effect of light exposure on crystal formation was evaluated at 4°C, and the composition of heavily crystallized samples was compared with the composition of crystal free samples. The crystals were shown to be calcium lactate pentahydrate. Significantly greater crystal development occurred on cheese made at a particular plant, on cheese packaged at 8 or 12 mo after manufacture, and with storing packaged cheese at 4 or 6°C. Differences in packaging procedures and the light exposure conditions studied did not significantly affect crystal formation. No significant compositional differences were found between the heavily crystallized and non-crystallized samples. Analysis of plant records related decreased crystal development to fast acid production, high milling acidities, and low salt levels. A preliminary hypothesis linking these data to crystal formation is presented.

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