Possibility of Using Different Calcium Compounds for the Manufacture of Fresh Acid Rennet Cheese from Goat's Milk

Area of Science:

• Dairy Science
• Food Chemistry
• Material Science

Background:

• Calcium addition to milk influences cheese coagulation and yield.
• Different calcium compounds vary in their application and effects.

Purpose of the Study:

• To evaluate calcium gluconate, lactate, and carbonate as alternatives to calcium chloride in fresh acid rennet goat cheese production.
• To assess the impact of varying calcium concentrations (0-20 mg/100g) on cheese characteristics.

Main Methods:

• High-pasteurized goat's milk (90°C, 15s) was used.
• Five calcium levels (0, 5, 10, 15, 20 mg Ca/100g) were tested using calcium gluconate, lactate, carbonate, and calcium chloride.
• Cheese yield, pH, fat content, protein retention, mineral levels, and texture properties were analyzed.

Main Results:

• Calcium lactate most significantly reduced pH. All calcium additions increased fat content.
• Calcium chloride was the only compound that did not reduce protein retention. Calcium gluconate increased yield by 4.04%, while lactate decreased it by 2.3%.
• All calcium additions increased Ca and P levels. Calcium chloride resulted in the highest overall acceptability, while calcium carbonate negatively affected appearance and texture.

Conclusions:

• Calcium chloride is a suitable alternative for maintaining protein retention and achieving high overall acceptability in fresh acid rennet goat cheese.
• Calcium gluconate and lactate offer different yield outcomes, and calcium carbonate negatively impacts sensory attributes.
• Calcium addition significantly alters cheese texture, increasing hardness, cohesiveness, adhesiveness, and springiness.