Surface roughness and packaging tightness affect calcium lactate crystallization on Cheddar cheese

Area of Science:

• Food Science
• Dairy Technology
• Crystallization Studies

Background:

• Calcium lactate crystal formation on Cheddar cheese is a costly issue for manufacturers.
• Post-manufacture conditions like storage temperature and packaging influence crystallization.
• Surface characteristics such as roughness and cracks are anecdotally linked to crystal formation.

Purpose of the Study:

• To investigate the combined effects of surface roughness and packaging tightness on calcium lactate crystal formation in smoked Cheddar cheese.
• To quantify the impact of these factors on crystal area and number of discrete crystal regions (DCR).

Main Methods:

• Smoked Cheddar cheese slices were prepared with either a smooth or rough (grated) cut surface.
• Slices were vacuum packaged at varying tightness levels (1, 10, 50, 90 kPa) and stored at 1°C.
• Digital imaging and image analysis were used to quantify crystal area and DCR over 8 weeks.

Main Results:

• Surface roughness, packaging tightness, and storage time significantly affected crystal area and DCR.
• Loose or very loose packaging led to heavy crystallization on both smooth and rough surfaces.
• Very tight packaging, especially on smooth surfaces, dramatically reduced or eliminated crystal formation.

Conclusions:

• Surface topography and packaging tightness are critical factors influencing calcium lactate crystallization in Cheddar cheese.
• Optimizing cut-and-wrap operations, particularly packaging tightness, can mitigate costly crystal formation.
• Understanding these interactions is key to improving cheese quality and reducing manufacturing losses.