EFFECT OF CALCIUM ON THE MINERALS RETENTION AND CHEESE-MAKING PARAMETERS OF MILK

The objective of this study was to evaluate the effect of calcium on m inerals retention and cheesemaking parameters of milk during manufactu re of a model soft cheese. Several batches of both reconstituted skim milk containing 9, 12 and 15% (w/v) and whole milk with 12, 15 and 18% (w/v) of total solids were used to prepare a soft 'stretchable' chees e of the mozzarella type. A small amount of added calcium (0.14 mM) in fluenced the level of minerals and some of the measured cheesemaking p arameters (clotting time, weight of whey, protein and fat recovery), b ut the efficiency of the cheesemaking process was lower than would be expected in commercial terms.