Soodam Kevany, Ong Lydia, Powell Ian B, Kentish Sandra E, Gras Sally L
Department of Chemical and Biomolecular Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia; The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria 3010, Australia.
Department of Chemical and Biomolecular Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia; The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria 3010, Australia; ARC Dairy Innovation Hub, Department of Chemical and Biomolecular Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia.
Food Chem. 2015 Aug 15;181:111-8. doi: 10.1016/j.foodchem.2015.01.135. Epub 2015 Feb 13.
Calcium chloride is commonly added to cheese-milk to improve coagulum formation and to increase cheese yield but high concentrations of calcium ions can have adverse effects. In this study, confocal laser scanning microscopy and cryo-scanning electron microscopy were coupled with textural and chemical analyses to observe microstructural and biochemical changes that occur in cheese during ripening when calcium chloride is added or the draining pH altered. For the cheese prepared with no additional calcium at a draining pH of 6.0, the cheese porosity increased with ripening time and the number of protein vertices in the microscopy images declined, indicative of protein solubilisation. As the amount of CaCl2 added was increased, however, these changes became less significant. Our findings show that calcium chloride addition can be used, together with a lower draining pH, to alter the manufacturing process without significantly impacting on the quality of the mature cheese.
氯化钙通常被添加到奶酪乳中，以改善凝乳形成并提高奶酪产量，但高浓度的钙离子可能会产生不利影响。在本研究中，共聚焦激光扫描显微镜和冷冻扫描电子显微镜与质地和化学分析相结合，以观察在添加氯化钙或改变排乳pH值时，奶酪在成熟过程中发生的微观结构和生化变化。对于在排乳pH值为6.0时未添加额外钙制备的奶酪，奶酪孔隙率随成熟时间增加，显微镜图像中蛋白质顶点数量下降，表明蛋白质溶解。然而，随着氯化钙添加量的增加，这些变化变得不那么明显。我们的研究结果表明，添加氯化钙并结合较低的排乳pH值，可以改变制造工艺，而不会对成熟奶酪的质量产生显著影响。
