A study of the influence of calcium chloride on [the] quality of Gouda cheese made from pasteurised milk

Abstract

Abstract by author:

Two samples of Gouda cheese in triplicates were made from pasteurised milk with and without the addition of Calcium Chloride and the results were compared statistically for Moisture, Butterfat, Protein contents and Sensory evaluation (Appearance, Texture, Taste and Smell). It was shown clearly that addition of Calcium Chloride in pasteurised milk for cheese making is vital especially when one wants to make cheese of appreciable texture and appearance. Calcium Chloride helps to firm the curd during cheese making, but does not necessarily play any significant role in preference since some panelists preferred cheese without Calcium Chloride as it was soft and more pliable to them. However, cheese with Calcium Chloride had high contents of Ash, Butterfat and Protein on dry matter basis and lower in Moisture content compared to cheese made without Calcium Chloride