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1 Department of Food Science,
2 Wisconsin Center for Dairy Research, University of Wisconsin-Madison, Madison 53706
Corresponding author: J. A. Lucey; e-mail: jalucey{at}facstaff.wisc.edu.
In cheese, the concentration and form of residual Ca greatly influences texture. Two methods were used to determine the proportions of soluble (SOL) and insoluble (INSOL) Ca in Cheddar cheese during 4 mo of ripening. The first method was based on the acid-base buffering curves of cheese and the second was based on the extraction of the aqueous phase ("juice") of cheese under high pressure and determining the concentration of SOL Ca in the juice using atomic absorption spectroscopy. When cheese was acidified there was a strong buffering peak at pH ~4.8, which was due to the solubilization of residual colloidal calcium phosphate (CCP) of milk that remained in cheese as INSOL Ca phosphate. The area of this buffering peak in cheese was expressed as a percentage of the original area of this peak in milk and was used to estimate the concentration of residual INSOL Ca phosphate in cheese. There were no significant differences between the 2 methods. The proportions of INSOL Ca in cheese decreased from ~73 to ~58% between d 1 and 4 mo. These methods will be useful techniques to study the role of Ca in cheese texture and functionality.
Key Words: calcium • colloidal calcium phosphate • milk salts • cheese functionality
Abbreviation key: CCP = colloidal Ca phosphate, INSOL = insoluble, SOL = soluble
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