Effects of Chelating Agents on Texture of Lowfat Cheddar Cheese

Abstract

San Luis Obispoiv "There are only two mistakes one can make along the road to truth; not going all the way, and not starting". -Buddha v ABSTRACT EFFECTS OF CHELATING AGENTS ON TEXTURE OF LOW FAT CHEDDAR CHEESE Mariela Fernanda PovedaEffects of two types of chelating agents on proteolysis and texture properties of low fat Cheddar cheese (LFC) were analyzed and compared to full fat Cheddar (FFC) control during ripening for 120 days at 8°C. We hypothesized that chelating agents would bind calcium ions from cheese matrix to give a softer curd due to a decrease of protein-protein interactions and simultaneously increasing moisture content. Cheese milk containing (0.59% fat) was divided into three lots (A, B & C). Sodium citrate (3Na) and disodium EDTA (EDTA) were added to A & B at the rate of (0.02% and 0.2% respectively. C served as control (LFC). Cheesemilk (88F) was preacidified to pH 6.2 prior to setting using 34 ml chymosin/454 kg and starter culture addition. After cutting, curd was cooked to 96F for 30 min and held for 10 min. After cooking, the curd was washed, salted, hooped and pressed. FFC was made on subsequence days from same batch of milk by the stirred curd method for Cheddar cheese, cheesemaking was replicated 5 times.Significant difference in moisture content (P˂0.05) was observed between FFC and LFC.Calcium content on the EDTA and 3Na was significantly reduced (P˂0.05) compared to FFC. No significant difference (P˃0.05) in hardness was observed between FFC and LFC at day 7 and 30. After day 30, significant differences (P<0.05) among FFC and all LFC were observed. Increase of gumminess in LFC and 3Na compared to FFC was statistically significant (P<0.05) during the first 60 days during ripening. Springiness, vi cohesiveness and chewiness did not report any differences between LF variants and FFC counterpart. No significant differences in the breakdown of β-casein and αs1_1-casein irrespective of cheese over time. However breakdown of αs1-casein was faster than any other cheese protein, especially in the LF cheddar variants. Significant differences (P<0.05) at all ripening sampling times between cheese samples.