Additives used in cheese milks

Abstract

Apart from starter bacteria, internal and external moulds, and the coagul-ants which will be considered separately, there are a number of additives used in the preparation of cheese milks and cheese curds. The use of additives is controlled in some countries by law or by codes of practice; the following list includes those additives normally used in cheese processing. (a) Salts to restore the calcium balance in milk. (b) Salts which are inhibitory to undesirable organisms. (c) Acids which are used alone or as supplements to lactic acid. (d) Colours and bleaching agents. (e) Added flavours in spices and herbs. (1) Smokes. (g) Addition of beverage flavours-beer, wine, liqueurs, etc. (h) Addition of other foods, i.e. vegetables, ham, etc. into the cheese matrix. 8.1 Calcium balance The calcium balance between the soluble, colloidal and complexed calcium is very delicate. Successful coagulation depends on this balance. Where there is a lack of balance or disturbance of the calcium due to heat treatment, cooling or disturbance in the milk itself, it has become common practice to add a calcium salt to the milk. This is especially necessary when some of the vegetable or microbial coagulants are being used. A standardized solution of calcium chloride is the most common way of adding the salt to milk to allow easy distribution. Hostettler and Ruegger (1950) pointed to the effect of calcium chloride in reducing the rennet coagulation times. Accurate quantities must be used, because if too much calcium chloride is added the IX s casein-K casein complex dissociates; the IX s casein no longer has protection from the K casein and a precipitate forms. Slightly less calcium chloride will produce a harsh inflexible curd. Rarely is more than 0.02% of calcium chloride needed for satisfactory coagulation even when using highly heated milks. Dibasic calcium phosphate has been recommended for use with pepsin rennets; a 0.01 % addition reduced the coagulation time from 30 min to 18 min, and 0.04% addition reduced it further to only 9 min. Some cheesemakers have used lime water R. K. Robinson et. al., Cheesemaking Practice