Calcium lactate are the crystals formed during cheddar cheese processing. Manufacturing techniques to reduce the appearance of calcium lactate crystals -- which many consumers mistakenly think is mold -- involve controlling factors to reduce lactic acid bacteria and moisture build-up in packaging. Manufacturers add salt and other chemicals in order to limit calcium lactate crystals.
Identification
The appearance of white specks on cheddar cheese was first described in the 1930s. In the 1980s, the white specks were classified as calcium lactate crystal, or CLC. Although CLC poses no health risk, white crystals against the yellow background of cheddar resembles mold, detracting from the appearance of the product, reports FoodManufacture.co.uk.
Calcium and Lactate Ions
Lactic acid occurs in cheddar cheese from residual lactose and from lactic acid bacteria in aging. Cornell University reports that crystals form in cheddar cheese processing at sites where calcium ions merge with lactate ions. As the ions continue to flow to these sites, crystals become larger and more visible. Temperature plays a crucial role in the solubility of the ions, allowing cheddar cheese to be more susceptible to CLC formation, states the University.
Controlling Moisture
Pockets of trapped water, known as cheese serum, leak moisture onto the surface of the finished product at areas where wrapping is loose. Manufacturing standards to prevent crystal formation include vacuum packaging, controlling storage temperature, reducing lactic acid bacteria and reducing residual lactic acid, reports Cornell University.
Fermentation
The April 2004 issue of the "Journal of Dairy Science" reports that controlling lactic acid alone in the manufacturing process does not prevent calcium lactate crystal formation in cheeses at varying stages of aging. Cheese pH and starter culture in the first month of production has shown insignificant results in regard to CLC defects. The report goes on to say that fermentation during product aging causes CLC defects in cheddar.
Additives
The addition of salt may reduce CLC defects by controlling starter culture fermentation and possibly nonstarter lactic acid bacteria, reports the "Journal of Dairy Science." The addition of sodium gluconate to cheddar cheese lowers calcium lactate crystal formation, reports Cornell University. Sodium gluconate increases moisture, pH and solubility of calcium lactate in cheddar cheese. The University goes on to say that sodium gluconate does not affect overall flavor intensity, and tends to make cheddar cheese less bitter.
Cheese Packaging
Folds in the cheese, ends of cheese pieces and rough cutting procedures create crevices which allow air in the packaging of cheese, states the "Journal of Dairy Science." These air pockets continue to allow the growth of calcium lactate crystals in the finished product. Vacuum packaging significantly lowers the amount of calcium lactate defects in cheddar.
References
- Food Manufacture: Beauty is in the Eye of the Beholder, Says Ingredients Firm
- Cornell University: The Efficacy of Sodium Gluconate as a Calium Lactate Crystal Inhibitor in Cheddar Cheese
- "Journal of Dairy Science": Factors Affecting Calcium Lactate and Liquid Expulsion Defects in Cheddar Cheese
- California Polytechnic State University: Microbial Cause of Calcium...
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