Influence of Salt-to-Moisture Ratio on Starter Culture and Calcium Lactate Crystal Formation

Schematic diagram of a cheese cylinder. Shaded areas show sampling locations.

Effect of salt concentration (3.0, 3.5, 4.0, 4.5, and 5.0) on pH of milk inoculated with 0.1% direct vat set (DVS) culture DVS 850 and incubated for 960min at 35±0.5°C.

Effect of salt concentration (3.0, 3.5, 4.0, 4.5, and 5.0) on pH of milk inoculated with 0.1% direct vat set (DVS) culture DVS 608 and incubated for 960min at 35±0.5°C.

Effect of salt concentration (3.0, 3.5, 4.0, 4.5, and 5.0) on pH of milk inoculated with 0.1% direct vat set (DVS) culture DVS 603 and incubated for 960min at 35±0.5°C.

Changes in pH of high- and low-salt cheeses stored at 7.2°C for 15 wk (mean of vacuum-packaged and gas-flushed packaged cheese; mean of duplicates).

Changes in lactose concentration of high- and low-salt cheeses stored at 7.2°C for 15 wk (mean of vacuum-packaged and gas-flushed packaged cheese; mean of duplicates).

Changes in soluble calcium concentration of high- and low-salt cheeses stored at 7.2°C for 15 wk (mean of vacuum-packaged and gas-flushed packaged cheese; mean of duplicates).

Comparison of calcium lactate crystals observed in (A) cheeses with low salt and (B) cheeses with high salt.

Changes in total calcium concentration in low-salt whole milk and low-salt concentrated milk cheeses at different positions in the cheese cylinder (with A being the innermost sample and D being the surface) throughout 15 wk of storage (mean of vacuum-packaged and gas-flushed packaged cheese; mean of duplicates).

Changes in soluble calcium concentration in low-salt whole milk and low-salt concentrated milk cheeses at different positions in the cheese cylinder (with A being the innermost sample and D being the surface) throughout 15 wk of storage (mean of vacuum-packaged and gas-flushed packaged cheese; mean of duplicates).

Changes in total calcium concentration in high-salt whole milk and high-salt concentrated milk cheeses at different positions in the cheese cylinder (with A being the innermost sample and D being the surface) throughout 15 wk of storage (mean of vacuum-packaged and gas-flushed packaged cheese; mean of duplicates).

Changes in soluble calcium concentration in high-salt whole milk and high-salt concentrated milk cheeses at different positions in the cheese cylinder (with A being the innermost sample and D being the surface) throughout 15 wk of storage (mean of vacuum-packaged and gas-flushed packaged cheese; mean of duplicates).

Changes in total lactic acid concentration in both high- and low-salt whole milk and concentrated milk cheeses at different positions in the cheese cylinder (with A being the innermost sample and D being the surface) throughout 15 wk of storage (mean of vacuum-packaged and gas-flushed packaged cheese; mean of duplicates).