Survey of sodium gluconate content in retail Cheddar cheese

被引：0
|
作者：
Mishra, N. [1 ,2 ]
Mcmahon, D. J. [1 ]
Oberg, C. J. [2 ]
Oberg, T. S. [1 ]
机构：
[1] Utah State Univ, Western Dairy Ctr, Logan, UT 84322 USA
[2] Weber State Univ, Dept Microbiol, Ogden, UT 84408 USA
来源：
JDS COMMUNICATIONS | 2025年 / 6卷 / 01期
关键词：
GAS-PRODUCTION; LACTOBACILLUS-WASATCHENSIS; ACID; GROWTH; RIBOSE;
D O I：
10.3168/jdsc.2024-0569
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
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).
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