Effects of varying concentrations of calcium chloride (CaCl_2) on the quality of Filipino white cheese (kesong puti) made from frozen-thawed cow’s milk

Abstract

Freezing raw milk is a process practiced by Filipino dairy farmers and cooperatives to manage fluctuations in milk production. Freezing can cause physicochemical changes in milk that may affect its processability into value-added products such as cheeses. However, complications in coagulation are often observed in frozen-thawed milk. Filipino fresh white cheese (kesong puti) is typically made from salted fresh milk curdled with rennet or acid (vinegar). Less typical is the use of calcium chloride which enhances curd formation in cheesemaking. Hence, this study determined the effects of varying concentrations of calcium chloride (CaCl₂) on the quality of kesong puti made from frozen-thawed cow’s milk. Kesong puti treatments were produced by adding 0.02% w/v CaCl₂ (T₁), 0.05% w/v CaCl₂ (T₂), and 0.07% w/v CaCl₂ (T₃). Fat, protein, total solids, and pH were significantly higher in T₃ whereas moisture and titratable acidity were significantly higher in T₁. Aerobic bacteria, coliform, Escherichia coli, and yeast and mold counts did not significantly differ among treatments. Coliform and Escherichia coli counts in all treatments were acceptable based on the guidelines issued by the Food and Drug Administration. Sensory characteristics and product yield were not significantly different among treatments. Based on the results of this study, the concentration of 0.07% w/v CaCl₂ is the most effective in addressing problems in curd formation observed in frozen-thawed cow’s milk.