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Examining the need for the use of calcium chloride in the processing of Gouda cheese made from pasteurised milk.
P.G. Bille, P. Hiwelepo and E.L.Keya
Abstract
Two samples of Gouda cheese were made in triplicate; one without and the other
with the addition of 5 grams of calcium chloride per 100 litres of pasteurised
milk and compared in terms of their proximate composition (moisture, acid, ash,
butter fat and protein contents) and sensory properties (appearance, texture,
taste and smell). It was observed that the addition of calcium chloride to
pasteurised milk in cheese making promoted greater curd firming and whey
expulsion which produced a firmer textured cheese with a drier appearance, lower
in moisture content and acidity , but higher in ash, butter fat and protein
contents. Most of the sensory panellists, however, preferred the cheese without
added calcium chloride as it had a better taste and smell and was softer, more
pliable and tender to eat. It was shown that the addition of calcium chloride to
pasteurised milk for cheese making was important for marketing, especially when
it was desirable to make Gouda cheese with firm appearance and texture which was
inevitably linked to higher nutrient content in the final cheese. The addition
of calcium chloride however adversely affected the flavour of the cheese and
reduced preference for it, especially when a softer textured, more tender Gouda
cheese was desired. On storage, the cheese without added calcium chloride,
developed greater acidity and harshness in taste giving it a shorter shelf life.
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