Year: 2024
Type: article
Abstract: The presence of sodium gluconate in Cheddar cheese, which can be added as a processing aid during manufacture, has been shown as a contributing factor to gas production and gas defects in aged cheese. A survey of gluconate content in retail Cheddar cheese was performed. Fifty-three retail packs of Cheddar cheese were purchased from stores in Utah as blocks, shreds, sliced cheeses, or individual-sized cuts and sticks. This included mild, medium, and sharp cheeses. Analysis of gluconate content was performed using an enzyme assay. Levels of gluconate ≥0.1% were found in 7 samples with the highest level being 0.45% (wt/wt).
Source: JDS Communications
Authors: N. Mishra, D.J. McMahon, C.J. Oberg, T.S. Oberg
Institutions: Weber State University, Utah State University
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $1,310
OpenAlex ID: W4402177057