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Factors Affecting Solubility of Calcium Lactate in Aqueous Solutions

¹ Department of Food Science, University of Wisconsin, 1605 Linden Drive, Madison 53706
² Land O’Lakes, Inc., Arden Hills, MN 55112

Corresponding author: R. W. Hartel; e-mail: rwhartel{at}wisc.edu.

Calcium lactate (CaL₂) crystal formation on the surface of cheese continues to be a widespread problem for the cheese industry despite decades of research. To prevent those crystals from forming, it is necessary to keep the concentration of CaL₂ below saturation level. The limited data available on the solubility of CaL₂ at conditions appropriate for the storage of cheese are often conflicting. In this work, the solubility of L(+)-CaL₂ in water was evaluated at 4, 10, and 24°C, and the effects of salt and pH at those temperatures were investigated. The effects of additional calcium and lactate ions on solubility also were studied. The results suggested that temperature and the concentration of lactate ions are the main factors influencing the solubility of CaL₂, with the other parameters having limited effect.

Key Words: solubility • calcium lactate • crystallization • Cheddar cheese

Abbreviation key: CaL₂ = calcium lactate, NaL = sodium lactate

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