Journal of Dairy Science
Volume 91, Issue 6 , Pages 2190-2195 , June 2008

Characterization of Calcium Lactate Crystals on Cheddar Cheese by Image Analysis

Received 4 February 2008 ,Accepted 5 March 2008.

References 

  1. Agarwal S, Costello M, Clark S. Gas-flushed packaging contributes to calcium lactate crystals in Cheddar cheese. J. Dairy Sci. 2005;88:3773–3783
  2. Agarwal S, Powers JR, Swanson BG, Chen S, Clark S. Cheese pH, protein concentration, and formation of calcium lactate crystals. J. Dairy Sci. 2006;89:4144–4155
  3. Blanshard JMV, Franks F. Ice crystallization and its control in frozen-food systems. In:  Blanshard JMV,  Lillford P editor. Food Structure and Behavior. London, UK: Academic Press; 1987;p. 51–65
  4. Charoenrein S, Goddard M, Reid DS. Effect on solute on the nucleation and propagation of ice. In:  Levine H,  Slade L editor. Water Relations in Foods: Advances in the 1980s and Trends for 1990s. Advances in Experimental Medicine and Biology. Vol. 302:New York, NY: Plenum Press; 1991;p. 191–198
  5. Chou Y-E, Edwards CG, Luedecke LO, Bates MP, Clark S. Nonstarter lactic acid bacteria and aging temperature affect calcium lactate crystallization in Cheddar cheese. J. Dairy Sci. 2003;86:2516–2524
  6. Dybing ST, Wiegand JA, Brudvig SA, Huang EA, Chandan RC. Effect of processing variables on the formation of calcium lactate crystals on Cheddar cheese. J. Dairy Sci. 1988;71:1701–1710
  7. Guinee TP, Fox PF. Salt in cheese: Physical, chemical and biological aspects. Cheese Chemistry, Physics and Microbiology. 3rd ed.. London, UK: Elsevier Academic Press; 2004;Pages 265–298
  8. Hartel RW. Crystallization in Foods. Gaithersburg, MD: Aspen Publishers; 2001;
  9. Johnson ME, Riesterer BA, Chen C, Tricomi B, Olson NF. Effect of packaging and storage conditions on calcium lactate crystallization on the surface of Cheddar cheese. J. Dairy Sci. 1990;73:3033–3041
  10. Johnson ME, Riesterer BA, Olson NF. Influence of nonstarter bacteria on calcium lactate crystallization on the surface of Cheddar cheese. J. Dairy Sci. 1990;73:1145–1149
  11. Kalab M. Decayed lactic bacteria—A possible source of crystallization nuclei in cheese. J. Dairy Sci. 1980;63:301–304
  12. Kubantseva N, Hartel RW, Swearingen PA. Factors affecting solubility of calcium lactate in aqueous solutions. J. Dairy Sci. 2004;87:863–867
  13. Rajbhandari P, Kindstedt PS. Compositional factors associated with calcium lactate crystallization in smoked Cheddar cheese. J. Dairy Sci. 2005;88:3737–3744
  14. Rajbhandari P, Kindstedt PS. Development and application of image analysis to quantify calcium lactate crystals on the surface of smoked Cheddar cheese. J. Dairy Sci. 2005;88:4157–4164
  15. Rajbhandari P, Patel J, Valentine E, Kindstedt PS. Chemical changes that predispose smoked Cheddar cheese to calcium lactate crystallization. J. Dairy Sci. 2007;90(Suppl. 1):197;(Abstr.)
  16. Somers EB, Johnson ME, Wong ACL. Biofilm formation and contamination of cheese by nonstarter lactic acid bacteria in the dairy environment. J. Dairy Sci. 2001;84:1926–1936
  17. Swearingen PA, Adams DE, Lensmire TL. Factors affecting calcium lactate and liquid expulsion defects in Cheddar cheese. J. Dairy Sci. 2004;87:574–582

PII: S0022-0302(08)71169-X

doi: 10.3168/jds.2008-1077

Journal of Dairy Science
Volume 91, Issue 6 , Pages 2190-2195 , June 2008