Cheese quality - Mineral Precipitate

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Mineral Precipitate

Printed From: Dairy Science and Food Technology
Category: Cheese quality
Forum Name: Cheese quality
Forum Description: Topics retaing to the quality of cheese
URL: https://www.dairyscience.info/forum/forum_posts.asp?TID=175
Printed Date: 19 Apr 2024 at 1:05am
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Topic: Mineral Precipitate

Posted By: Guests
Subject: Mineral Precipitate
Date Posted: 23 Mar 2010 at 9:38pm

There is an unusual occurace of a mineral precipitate in our well water of Fe/MN that finds it way into our cheese products at times and shows itslef as a black spec in finished product.

I wonder what (if any) changes would would occur during process cheese manufacture that would causes these precipitates to resolubolize?(disappear?)

A long shot but interested in thoughts of others.

Thanks in advance.

Replies:

Posted By: Guests
Date Posted: 23 Mar 2010 at 9:38pm

An interesting even if difficult production problem. Can you say any more about the precipitate? Does it appear after heating etc? I will publicize this posting and see if we can get any responses.

Posted By: Guests
Date Posted: 23 Mar 2010 at 9:39pm

The current theory is that during chlorination a portion of the precipitate is coming out of solution. Secondarily a reversal in flow in our water pipes dislodged years of build of of the same(or similar) material into the water system.

Other theories involved drough conditions causing us to pull a bit lower fromour aquafer.

Posted By: Guests
Date Posted: 23 Mar 2010 at 9:39pm

I received a response from a university:

"We finished the cook-up of several process cheese samples today. We produced process cheese using three different emulsifying salts (disodium phosphate, sodium citrate, and a blend of sodium citrate and hexametaphosphate). Unfortunately, after manufacture the black specs were still present. We will store the cheese for a couple of days and see if they remain. On the good side it did appear that they were reduced is size after manufacture. The only suggestion I can come up with is to utilize it in process cheese containing particulates (i.e process cheese with added peppers). Then it would be impossible to identify the specs".

Posted By: Guests
Date Posted: 23 Mar 2010 at 9:39pm

I presume that the mineral 'specs' are present in your water and are visible against the white of the cheese?

If so then another fix as I am fairly certain you have considered is to filter your ingredient water. I am aware of several manufacturers who produce suitable equipment in the UK.

Presumably someone has examined solubility of the specs at different pH values?

I have alerted several people to this series of postings and hopefully you will get a response.