Journal of Dairy Science
Volume 92, Issue 8 , Pages 3616-3622 , August 2009

Chemical changes that predispose smoked Cheddar cheese to calcium lactate crystallization

Received 23 February 2009 ,Accepted 2 April 2009.

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    Schematic representation of sectioning plan used to prepare cheese samples for chemical analyses.

    Schematic representation of sectioning plan used to prepare cheese samples for chemical analyses.

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    Average chemical composition of smoked (■; 2 d after smoking) and control (●; not smoked) cheese samples: l(+) LIM = l(+) lactate-in-moisture; TLIM = total lactic acid [d(−) and l(+)]-in-moisture; SIM

    Average chemical composition of smoked (■; 2 d after smoking) and control (●; not smoked) cheese samples: l(+) LIM = l(+) lactate-in-moisture; TLIM = total lactic acid [d(−) and l(+)]-in-moisture; SIM = salt-in-moisture; WSCIM = water-soluble Ca-in-moisture.

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    Average chemical composition of smoked cheese samples at 2 d after smoking (■), at 4 wk (▴) and at 10 wk (○). TLIM = total lactic acid [d(−) and l(+)]-in-moisture; WSCIM = water-soluble Ca-in-moisture

    Average chemical composition of smoked cheese samples at 2 d after smoking (■), at 4 wk (▴) and at 10 wk (○). TLIM = total lactic acid [d(−) and l(+)]-in-moisture; WSCIM = water-soluble Ca-in-moisture.

PII: S0022-0302(09)70682-4

doi: 10.3168/jds.2009-2157

Journal of Dairy Science
Volume 92, Issue 8 , Pages 3616-3622 , August 2009

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