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Crystallization and demineralization phenomena in stabilized white mold cheese
Gil F Tansman1, Paul S Kindstedt1, John M Hughes2
1Department of Nutrition and Food Sciences, University of Vermont, Burlington 05405.
Journal of Dairy Science
|May 29, 2017
Summary
Stabilized white mold cheese showed mineral element shifts during aging, with crystals identified as brushite forming in the rind. This led to decreased calcium, magnesium, and phosphorus in the cheese center.
Area of Science:
- Food Science
- Dairy Science
- Crystallography
Background:
- Stabilized white mold cheese offers extended shelf life compared to traditional varieties.
- Understanding mineral element dynamics and crystal formation is crucial for optimizing cheese quality and production.
Purpose of the Study:
- To document mineral element movements and pH gradient development in stabilized white mold cheese.
- To identify crystals formed in the rind of this cheese using novel crystallographic techniques.
Main Methods:
- Cheeses were collected at various aging stages (1-18 days) from a commercial supplier.
- Samples from the center and rind were analyzed for mineral content (calcium, magnesium, phosphorus, sodium) and moisture.
- Powder X-ray diffractometry was employed to identify crystalline structures in the rind.
Main Results:
- Significant effects of location (center vs. rind) and aging time on mineral content were observed.
- Brushite (CaHPO4 · 2H2O) crystals were definitively identified in the cheese rind.
- Mineral elements accumulated in the rind, causing a notable decrease in the cheese center (e.g., 26.4% calcium reduction by day 18).
Conclusions:
- Mineral element redistribution occurs during the aging of stabilized white mold cheese.
- Brushite crystal formation in the rind is a key feature of this cheese type.
- Crystallographic techniques provide valuable insights into mineral diffusion in surface-ripened cheeses.
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