Measuring insoluble calcium content in curds during cheesemaking

A rapid water-soluble calcium (WSC) extraction was evaluated as an in-process method to quickly quantify insoluble calcium (ICa) phosphate content during cheesemaking and compare it with existing methods for finished cheese, that is cheese juice and acid-base titration. Although there were some differences in methods when evaluated using string cheese and Mozzarella, results for ICa obtained from the WSC method were consistent with the cheese juice. This WSC method was successful in measuring the ICa in curds during manufacture of Mozzarella made with varying pH values at whey drainage. Meltability of cheese correlated with ICa content at 1 month of storage. A comparison of the water-soluble calcium (WSC) method with existing methods to measure insoluble calcium content in curds and cheese was made. The WSC method was also validated during real-time cheesemaking of low-moisture part-skim Mozzarella made using various pH values at whey drainage.image

Automated summary

This study evaluated a rapid water-soluble calcium (WSC) extraction method to quickly measure insoluble calcium (ICa) phosphate content in cheese during the production process. The results obtained from the WSC method were consistent with the cheese juice method. The WSC method successfully measured ICa in curds during the manufacture of Mozzarella cheese with different pH values.