Changes in the proportions of soluble and insoluble calcium during the ripening of Cheddar cheese

In cheese, the concentration and form of residual Ca greatly influences texture. Two methods were used to determine the proportions of soluble (SOL) and insoluble (INSOL) Cain Cheddar cheese during 4 mo of ripening. The first method was based on the acid-base buffering curves of cheese and the second was based on the extraction of the aqueous phase ("juice") of cheese under high pressure and determining the concentration of SOL Ca in the juice using atomic absorption spectroscopy. When cheese was acidified there was a strong buffering peak at pH similar to4.8, which was due to the solubilization of residual colloidal calcium phosphate (CCP) of milk that remained in cheese as INSOL Ca phosphate. The area of this buffering peak in cheese was expressed as a percentage of the original area of this peak in milk and was used to estimate the concentration of residual INSOL Ca phosphate in cheese. There were no significant differences between the 2 methods. The proportions of INSOL Ca in cheese decreased from similar to73 to similar to58% between d 1 and 4 mo. These methods will be useful techniques to study the role of Ca in cheese texture and functionality.