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Effects of Reducing Rennet and Adding Calcium Chloride on the Manufacture and Curing of Cheddar Cheese^1,2,

Department of Dairy and Food Industries, University of Wisconsin, Madison

ABSTRACT

This study showed the lack of real benefits derived from using low levels of rennet with added calcium chloride in the manufacture of Cheddar cheese.

Cheese was made from raw and pasteurized milk during four seasons. Each lot of cheese consisted of three vats to which 90, 45, and 45 ml. rennet per 1,000 lb. of milk was added, respectively. The third vat of milk was further treated with 0.02% calcium chloride. The cheese was cured at 50° F. for 36 wk. Using subnormal amounts of rennet delayed curd formation in both raw and pasteurized milk. Adding 0.02% calcium chloride with one-half normal amounts of rennet gave normal curd formation and yield, but protein breakdown was slow, and curdiness persisted longer in the finished cheese. The quality of the cured cheese was not influenced by variations in the rennet and calcium chloride used, but persistence of curdiness was undesirable in young cheese made with reduced levels of rennet, especially when supplemented with calcium chloride.

¹ Published with the approval of the Director, Wisconsin Agricultural Experiment Station, Madison.

² This study was supported in part by research grants from Marschall Dairy Laboratories, Madison, Wisconsin, and Chr. Hansen's Laboratory, Inc., Milwaukee, Wisconsin.

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