N. Mishra , D.J. McMahon , C.J. Oberg , T.S. Oberg
{"title":"Survey of sodium gluconate content in retail Cheddar cheese","authors":"N. Mishra , D.J. McMahon , C.J. Oberg , T.S. Oberg","doi":"10.3168/jdsc.2024-0569","DOIUrl":null,"url":null,"abstract":"<div><div>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).</div></div>","PeriodicalId":94061,"journal":{"name":"JDS communications","volume":"6 1","pages":"Pages 16-18"},"PeriodicalIF":2.2000,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11770306/pdf/","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"JDS communications","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2666910224001327","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2024/9/2 0:00:00","PubModel":"Epub","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
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).
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