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Food Science and Technology QUESTION #5937
Question 1
In cheese making, the role of \(\text{CaCl}_2\) added to pasteurized milk is to:
  • Provide flavor to the cheese
  • Restore ionic calcium (\(\text{Ca}^{2+}\)) levels reduced during pasteurization, improving gel firmness and reducing coagulation time✔️
  • Act as a preservative against spoilage bacteria
  • Lower the \(\text{pH}\) to the isoelectric point of casein
Correct Answer Explanation
Pasteurization shifts calcium from ionic (\(\text{Ca}^{2+}\)) to colloidal/casein-bound forms, reducing ionic calcium concentration. This impairs rennet gel formation. \(\text{CaCl}_2\) addition (\(0.01\text{–}0.02\%\) w/v) restores \(\text{Ca}^{2+}\) levels, improving gel firmness and cutting properties.