Oppervlakteruwheid en strakheid van verpakking beinvloeden calcium lactaat kristalvorming op Cheddar kaas

27 februari 2014

Calcium lactate crystals that sometimes form on Cheddar cheese surfaces are a significant expense to manufacturers. Researchers at the University of Vermont USA evaluated the combined effects of surface roughness and packaging tightness on this crystal formation.
Extremely heavy crystallization occurred when slices were packaged loosely or very loosely and on rough surfaces with moderately tight packaging. In contrast, the combination of rough surface plus very tight packaging resulted in dramatic decreases. The combination of smooth surface plus very tight packaging virtually eliminated crystal formation. An article about the research is published in the Journal of Dairy Science.
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