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Effects Of Chelating Agents On Texture Of Lowfat Cheddar Cheese, Mariela Fernanda Poveda
Effects Of Chelating Agents On Texture Of Lowfat Cheddar Cheese, Mariela Fernanda Poveda
Master's Theses
Effects of two types of chelating agents on proteolysis and texture properties of low fat Cheddar cheese (LFC) were analyzed and compared to full fat Cheddar (FFC) control during ripening for 120 days at 8°C. We hypothesized that chelating agents would bind calcium ions from cheese matrix to give a softer curd due to a decrease of protein-protein interactions and simultaneously increasing moisture content. Cheese milk containing (0.59% fat) was divided into three lots (A, B & C). Sodium citrate (3Na) and disodium EDTA (EDTA) were added to A & B at the rate of (0.02% and 0.2% respectively. C …