Our objective was to determine the effect of salt on structural and functional properties of cheese. Unsalted Muenster cheese was obtained on 1 d, vacuum packaged, and stored for 10 d at 4 degrees C. The cheese was then cut into blocks that were vacuum packaged. After 4 d of storage at 4 degrees C, cheese blocks were high-pressure injected one, three, or five times, with a 20% (wt/wt) sodium chloride solution. Successive injections were performed 24 h apart. After 40 d of storage at 4 degrees C, cheese blocks were analyzed for chemical, structural, and functional attributes. Injecting sodium chloride increased the salt content of cheese, from 0.1% in the control, uninjected cheese to 2.7% after five injections. At the highest levels, salt injection promoted syneresis, and, after five injections, the moisture content of cheese decreased from 41 to 38%. However, the increased salt content caused a net weight gain. Cheese pH, soluble nitrogen, and total and soluble calcium content were unaffected. Cheese injected five times had a 4% increased area of cheese occupied by protein matrix compared with uninjected cheese. Hardness, adhesiveness, and initial rate of cheese flow increased, and cohesiveness decreased upon salt injection. However, the final extent of cheese flow, or melting was unaffected. We concluded that adding salt to cheese alters protein interactions, such that the protein matrix becomes more hydrated and expands. However, increasing the salt content of cheese did not cause an exchange of calcium with sodium. Therefore, calcium-mediated protein interactions remain a major factor controlling cheese functionality.

The objectives of this study were to determine the effect of pH on chemical, structural, and functional properties of Cheddar cheese, and to relate changes in structure to changes in cheese functionality. Cheddar cheese was obtained from a cheese-production facility and stored at 4 degrees C. Ten days after manufacture, the cheese was cut into blocks that were vacuum-packaged and stored for 4 d at 4 degrees C. Cheese blocks were then high-pressure injected one, three, or five times with a 20% (wt/wt) glucono-delta-lactone solution. Successive injections were performed 24 h apart. Cheese blocks were then analyzed after 40 d of storage at 4 degrees C. Acidulant injection decreased cheese pH from 5.3 in the uninjected cheese to 4.7 after five injections. Decreased pH increased the content of soluble calcium and slightly decreased the total calcium content of cheese. At the highest level, injection of acidulant promoted syneresis. Thus, after five injections, the moisture content of cheese decreased from 34 to 31%, which resulted in decreased cheese weight. Lowered cheese pH, 4.7 compared with 5.3, also resulted in contraction of the protein matrix. Acidulant injection decreased cheese hardness and cohesiveness, and the cheese became more crumbly. The initial rate of cheese flow increased when pH decreased from 5.3 to 5.0, but it decreased when cheese pH was further lowered to 4.7. The final extent of cheese flow also decreased at pH 4.7. In conclusion, lowering the pH of Cheddar cheese alters protein interactions, which then affects cheese functionality. At pH greater than 5.0, calcium solubilization decreases protein-to-protein interactions. In contrast, at pH lower than 5.0, the acid precipitation of proteins overcomes the opposing effect caused by increased calcium solubilization and decreased calcium content of cheese, and protein-to-protein interactions increase.

Our objectives were to determine the effect of calcium and water injection on cheese structure and to relate changes in structure to changes in functional properties of cheese. Cheese with fat and moisture content similar to that of low-moisture part-skim Mozzarella was made according to a direct-acid, stirred/pressed-curd procedure. The cheese was then cut into blocks that were high-pressure-injected from one to five times, with either water or a 40% calcium chloride solution. Successive injections were performed 24 h apart. After 42 d of refrigerated storage, cheese microstructure and functionality were analyzed. When injected three or more times, water tended to increase cheese weight. The control, uninjected cheese, had the typical structure of a stirred/pressed-curd cheese: protein matrix interspersed with areas that originally contained fat and/or serum. Injecting water increased the area of cheese matrix occupied by protein, but it did not affect textural properties or melting of cheese. In contrast, when calcium was injected, a decrease in cheese weight was observed that was manifested through syneresis. The moisture content and pH of the cheese decreased as well. Calcium injection also decreased the area of cheese matrix occupied by protein. Cheese hardness increased, and cohesiveness and melting of cheese decreased upon calcium injection. We concluded that adding calcium to cheese alters how the proteins interact, which is manifested as changes in cheese microstructure. Such changes in cheese structure provide an understanding of changes in functional attributes of the cheese.

Our objective was to determine the effect of heating on the structure of nonfat Mozzarella cheese and then to relate changes in structure to changes in cheese opacity. Cheese was made according to a direct-acid, stirred-curd procedure. Cheese samples, at 4 degrees C, were taken on d 1 and placed into glass bottles, which were sealed and heated. Once the cheese reached 10 degrees C or 50 degrees C, the bottles were placed on a scanner and color values measured. Samples were also taken on d 1 for chemical, micro, and ultrastructural analyses. Applying heat increased cheese opacity. At 50 degrees C the cheese was more opaque than at 10 degrees C. The increase in temperature induced changes in cheese structure. Larger high-density protein aggregates and increased protein concentration in the protein matrix were observed in cheese at 50 degrees C. Applied heat would favor hydrophobic interactions, and possibly, re-association of beta-casein and calcium with the protein matrix, promoting protein-to-protein interactions. Thus, the protein matrix contracts, occupying less cheese matrix area, and microphase separation occurs, causing serum pockets to grow in size, and microstructural heterogeneity to increase. It is proposed that the increased size of aggregates and heterogeneity of the cheese at 50 degrees C promote light reflection, thus increasing cheese opacity. We concluded that applying heat alters protein interactions in the cheese matrix, manifested as changes in cheese structure. Such changes in structure help provide an understanding of changes in cheese opacity.

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