Randy Chandler
Cheddar cheese is often found with a white substance on its surface, which may be mistaken for mould. However, this substance is not mould, but rather calcium lactate—a natural byproduct of the cheesemaking process. Calcium lactate is a result of the breakdown of lactose, a simple sugar found in milk, into lactic acid, which then binds with the calcium ions in milk to form calcium lactate. While calcium lactate is typically invisible in young cheeses and those with high moisture content, it becomes visible in harder, aged cheeses.
| Characteristics | Values |
|---|---|
| Appearance | Powdery or crystalline |
| Texture | Coarse, like very fine sand |
| Taste | Flavorful |
| Composition | Calcium lactate |
| Formation | Natural byproduct of the cheesemaking process |
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What You'll Learn
Calcium lactate is a natural byproduct of the cheesemaking process
It is frustrating to open the fridge and find your carefully purchased cheese covered in a mysterious white substance. This is a common occurrence with cheeses, especially cheddars, and it is often mistaken for mould. However, it is important to note that this white substance is usually not mould, but rather calcium lactate, a natural byproduct of the cheesemaking process.
Calcium lactate is a natural calcium buildup that occurs during the ageing process of cheese. It is a result of the interaction between lactic acid and calcium carbonate in the cheese over time. Milk contains lactose, a simple sugar that breaks down into lactic acid and binds with calcium ions to form calcium lactate. In young cheeses and those with high moisture content, calcium lactate is invisible, but it becomes visible in harder, aged cheeses.
As the cheese ages, water moves from the centre of the cheese to the surface, where it evaporates, bringing calcium lactate to the surface. When the water evaporates, the calcium lactate is left behind as powdery white crystals. These crystals are completely harmless and are an indication that the cheese has aged and developed a more complex flavour profile.
Calcium lactate is usually found on the outside of the cheese, particularly in rindless cheddars, and has a softer, almost powdery or flaky texture compared to other crystals that form inside the cheese, such as tyrosine or leucine crystals. These crystals are known for their crunchy texture and are often referred to as "flavour crystals" in the industry.
So, the next time you see that snowy coat on your cheddar, you can rest assured that it is most likely calcium lactate and safely enjoy your cheese without worrying about mould.
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It is a calcium buildup that occurs during the aging process
The white substance that forms on raw cheddar cheese is indeed a calcium buildup that occurs during the aging process. This buildup is known as calcium lactate crystallization, and it is a natural and desirable occurrence in aged cheddars.
Calcium lactate crystals form on the outside of cheddar cheese as a result of the cheese's interaction with lactic acid and calcium carbonate during the aging process. Specifically, calcium lactate is a byproduct of the interaction between lactic acid, which is produced by bacterial cultures consuming lactose in the milk, and calcium carbonate in the cheese over time. This process is known as proteolysis, and it occurs during the early stages of cheese aging.
The formation of calcium lactate crystals on cheddar cheese is influenced by several factors, including temperature fluctuations, moisture content, and pH levels. The aging environment's temperature, in particular, plays a crucial role in calcium lactate crystallization. Research has shown that aging cheddar cheese at lower temperatures, such as 4°C, can inhibit or delay the formation of these crystals when compared to higher temperatures like 13°C.
The presence of calcium lactate crystals on raw cheddar cheese is generally considered a positive indicator of the cheese's aging and flavor development. These crystals are often referred to as "flavor crystals" or "salt crystals" in the industry, as their presence is associated with a more developed and flavorful cheese. The crystals contribute to the texture and mouthfeel of aged cheddars, adding to the overall sensory experience of consuming this type of cheese.
In summary, the white substance that forms on raw cheddar cheese during the aging process is indeed a calcium buildup, specifically calcium lactate crystallization. This buildup is a natural and desirable aspect of aged cheddars, contributing to their complex flavors and textures, and is influenced by various factors during the aging process.
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Calcium lactate crystals are coarse, like fine sand
The white substance that forms on raw cheddar cheese is likely to be calcium lactate. Calcium lactate is a natural byproduct of the cheese-making process and is essentially a natural calcium buildup that occurs during the aging process. It is more common in aged cheeses and can also be found on the outside of rindless cheddars as they age.
The presence of calcium lactate crystals is a sign that the cheese has aged and should have a more developed flavor profile. It is formed during an earlier stage of proteolysis when lactose is still present in the liquid milk that will be fermented into cheese. As the bacterial culture in the cheese consumes all the lactose or milk sugar, they produce lactic acid. Calcium lactate is a byproduct of this lactic acid interacting with calcium carbonate in the cheese over time.
It is important to distinguish calcium lactate crystals from mold. Calcium lactate crystals have a coarse, sandy texture, while mold is soft and can sometimes stand up from the surface of the cheese, resembling tiny hairs. Additionally, mold often has a distinct rotten smell, which can be used as an indicator to discard the cheese.
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It is commonly found on the outside of cheddar cheese
It is common to find a white substance on the outside of cheddar cheese. This is usually calcium lactate, a natural byproduct of the cheese-making process. Milk contains the simple sugar lactose, which eventually breaks down into lactic acid and binds with the calcium ions present in milk to form calcium lactate. In young cheeses and those with a high moisture content, calcium lactate is invisible, but it becomes visible in hard cheeses as they age. During the aging process, water moves from the centre of the cheese to the surface, where it evaporates, taking calcium lactate with it. When the water evaporates, the calcium lactate is left behind as powdery white crystals.
Calcium lactate is often mistaken for mould, but it is completely harmless. If you are unsure whether the substance on your cheese is calcium lactate or mould, you can use your senses of smell and touch to discern the difference. If the cheese smells rotten, it is probably mould, and you may need to discard it. However, it is important to note that sometimes you can remove the mouldy parts of cheese and still safely eat the rest. If you are not sure by the smell, you can try the touch test. Calcium lactate crystals are coarse, like very fine sand, whereas mould is soft and sometimes sticks up from the surface of the cheese, resembling tiny hairs.
It is worth noting that there are other types of crystals that can form on the outside of cheese, such as tyrosine crystals and leucine crystals, which can be found in Gouda, Alpine-style (Swiss) cheeses, and Grana-style cheeses. However, calcium lactate is the most common type of crystal found on the outside of cheddar cheese.
The presence of calcium lactate on the outside of cheddar cheese is actually a good sign. It indicates that the cheese has aged for a long time and should have a more developed flavour profile. So, the next time you see that snowy coat on your cheddar cheese, don't be alarmed – it's simply a natural part of the ageing process, adding to the complex flavour of this beloved dairy product.
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It is safe to eat and indicates a more developed flavor profile
The white substance that forms on raw cheddar cheese can be alarming, especially as it resembles mould. However, it is usually calcium lactate, a natural byproduct of the cheesemaking process, and it is safe to eat. In fact, it indicates a more developed flavour profile.
Calcium lactate is a natural calcium buildup that occurs during the ageing process of cheese. It is the result of lactic acid interacting with calcium carbonate in the cheese over time. Young cheeses and those with a high moisture content may contain calcium lactate, but it is invisible. It is only in harder, aged cheeses that calcium lactate becomes visible on the surface. This is due to the evaporation of water from the centre of the cheese to the surface, which pulls the calcium lactate with it. When the water evaporates, the coarse, powdery white crystals of calcium lactate are left behind.
While calcium lactate is typically found on the outside of cheddar cheese, it can also form on the inside. It is important to distinguish calcium lactate from mould, as the latter can render cheese inedible. Calcium lactate crystals are coarse and slightly softer than other crystals, such as tyrosine or leucine crystals, which are found on the inside of cheese. If unsure, the smell and touch tests can be used to differentiate between calcium lactate and mould. Mould will smell rotten and feel soft, sometimes sticking up from the surface of the cheese like tiny hairs.
The presence of calcium lactate, or "flavour crystals", is often sought after by cheese enthusiasts as it indicates a fully-developed cheese with a more complex flavour profile. So, the next time you see that snowy coat on your cheddar, don't be alarmed – it's safe to eat and may even enhance your cheese experience!
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Frequently asked questions
The white substance is likely calcium lactate, a natural byproduct of the cheese-making process.
Yes, calcium lactate is completely harmless. Unlike mould, which can render your cheese inedible, calcium lactate is a sign of a well-developed cheese.
Your nose will be your best guide. If the cheese smells rotten, it is probably mould. If you are still unsure, try the touch test. Calcium lactate crystals are coarse, like fine sand, whereas mould is soft and sometimes sticks up like tiny hairs.
Calcium lactate is formed when the simple sugar lactose in milk breaks down into lactic acid and binds with the calcium ions present in milk. In young cheeses with high moisture content, calcium lactate is invisible, but it surfaces in harder, aged cheeses.
Yes, calcium lactate can be found in other rindless, aged cheeses such as goudas and Alpine-style (Swiss) cheeses.
