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Enhanced Lactose Cheese Milk does not Guarantee Calcium Lactate Crystals in Finished Cheddar Cheese
- Article from:
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Journal of Dairy Science
- Article date:
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July 1, 2005
- Author:
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Copyright informationCopyright American Dairy Science Association Jul 2005. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
Three experimental batches of Cheddar cheese were manufactured in duplicate, with standardization of the initial cheese-milk lactose content to high (5.24%), normal (4.72%, control), and low lactose (3.81%). After 35 d of aging at 4.4°C, the cheeses were subjected to temperature abuse (24 h at 21°C, unopened) and contamination (24 h at 21°C, packages opened and cheeses contaminated with crystal-containing cheese). After aging for 167 d, residual cheese lactose (0.08 to 0.43%) and L(+)-lactate concentrations (1.37 to 1.60%) were high and D(-)-lactate concentrations were low (<0.03%) for all cheeses. No significant differences in lactose concentrations were attributable to ...
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