Effects of two types of chelating agents on proteolysis and texture properties of low fat Cheddar cheese (LFC) were analyzed and compared to full fat Cheddar (FFC) control during ripening for 120 days at 8°C. We hypothesized that chelating agents would bind calcium ions from cheese matrix to give a softer curd due to a decrease of protein-protein interactions and simultaneously increasing moisture content. Cheese milk containing (0.59% fat) was divided into three lots (A, B & C). Sodium citrate (3Na) and disodium EDTA (EDTA) were added to A & B at the rate of (0.02% and 0.2% respectively. C served as control (LFC). Cheesemilk (88°F) was preacidified to pH 6.2 prior to setting using 34 ml chymosin/454 kg and starter culture addition. After cutting, curd was cooked to 96°F for 30 min and held for 10 min. After cooking, the curd was washed, salted, hooped and pressed. FFC was made on subsequence days from same batch of milk by the stirred curd method for Cheddar cheese, cheesemaking was replicated 5 times. Significant difference in moisture content (P˂0.05) was observed between FFC and LFC. Calcium content on the EDTA and 3Na was significantly reduced (P˂0.05) compared to FFC. No significant difference (P˃0.05) in hardness was observed between FFC and LFC at day 7 and 30. After day 30, significant differences (P
","abstract_html":"<p>Effects of two types of chelating agents on proteolysis and texture properties of low fat Cheddar cheese (LFC) were analyzed and compared to full fat Cheddar (FFC) control during ripening for 120 days at 8°C. We hypothesized that chelating agents would bind calcium ions from cheese matrix to give a softer curd due to a decrease of protein-protein interactions and simultaneously increasing moisture content. Cheese milk containing (0.59% fat) was divided into three lots (A, B & C). Sodium citrate (3Na) and disodium EDTA (EDTA) were added to A & B at the rate of (0.02% and 0.2% respectively. C served as control (LFC). Cheesemilk (88°F) was preacidified to pH 6.2 prior to setting using 34 ml chymosin/454 kg and starter culture addition. After cutting, curd was cooked to 96°F for 30 min and held for 10 min. After cooking, the curd was washed, salted, hooped and pressed. FFC was made on subsequence days from same batch of milk by the stirred curd method for Cheddar cheese, cheesemaking was replicated 5 times. Significant difference in moisture content (P˂0.05) was observed between FFC and LFC. Calcium content on the EDTA and 3Na was significantly reduced (P˂0.05) compared to FFC. No significant difference (P˃0.05) in hardness was observed between FFC and LFC at day 7 and 30. After day 30, significant differences (P</p>","abstract_has_math":false,"creators":["Poveda, Mariela Fernanda"],"institution":null,"degree_name":"MS in Agriculture - Dairy Products Technology","degree_level":null,"degree_discipline":"Dairy Science","degree_department":null,"school":null,"contributors":["Nana Farkye"],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2013,"date_issued":"2013-06-01T07:00:00Z","date_published":"2013-06-01T07:00:00Z","updated_at":"2026-07-24T01:32:42Z","subjects":["low fat cheddar cheese","chelating agents","texture","proteolysis","Agriculture","Food Science","Life Sciences"],"languages":[],"rights":[],"rights_urls":[],"identifier_entries":[{"key":"dc:identifier","label":"Identifier","values":["10.15368/theses.2013.91"],"render_values":[{"text":"10.15368/theses.2013.91","href":"https://doi.org/10.15368/theses.2013.91","code":true}]}]},"links":{"outbound_url":"https://digitalcommons.calpoly.edu/theses/1056","outbound_label":"Repository record","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Nana Farkye"]},{"key":"dc:creator","label":"Author","values":["Poveda, Mariela Fernanda"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.available","label":"Dc Date Available","values":["2013-09-05T07:00:00Z"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Dairy Science"]},{"key":"thesis:degree_name","label":"Degree Name","values":["MS in Agriculture - Dairy Products Technology"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["low fat cheddar cheese","chelating agents","texture","proteolysis","Agriculture","Food Science","Life Sciences"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["https://digitalcommons.calpoly.edu/theses/1056","10.15368/theses.2013.91"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["Effects of two types of chelating agents on proteolysis and texture properties of low fat Cheddar cheese (LFC) were analyzed and compared to full fat Cheddar (FFC) control during ripening for 120 days at 8°C. We hypothesized that chelating agents would bind calcium ions from cheese matrix to give a softer curd due to a decrease of protein-protein interactions and simultaneously increasing moisture content. Cheese milk containing (0.59% fat) was divided into three lots (A, B & C). Sodium citrate (3Na) and disodium EDTA (EDTA) were added to A & B at the rate of (0.02% and 0.2% respectively. C served as control (LFC). Cheesemilk (88°F) was preacidified to pH 6.2 prior to setting using 34 ml chymosin/454 kg and starter culture addition. After cutting, curd was cooked to 96°F for 30 min and held for 10 min. After cooking, the curd was washed, salted, hooped and pressed. FFC was made on subsequence days from same batch of milk by the stirred curd method for Cheddar cheese, cheesemaking was replicated 5 times. Significant difference in moisture content (P˂0.05) was observed between FFC and LFC. Calcium content on the EDTA and 3Na was significantly reduced (P˂0.05) compared to FFC. No significant difference (P˃0.05) in hardness was observed between FFC and LFC at day 7 and 30. After day 30, significant differences (P
"]},{"key":"dc:title","label":"Title","values":["Effects of Chelating Agents on Texture of Lowfat Cheddar Cheese"]}]}],"canonical_facts":{"dc:contributor":["Nana Farkye"],"dc:creator":["Poveda, Mariela Fernanda"],"dc:date.available":["2013-09-05T07:00:00Z"],"dc:description.abstract":["Effects of two types of chelating agents on proteolysis and texture properties of low fat Cheddar cheese (LFC) were analyzed and compared to full fat Cheddar (FFC) control during ripening for 120 days at 8°C. We hypothesized that chelating agents would bind calcium ions from cheese matrix to give a softer curd due to a decrease of protein-protein interactions and simultaneously increasing moisture content. Cheese milk containing (0.59% fat) was divided into three lots (A, B & C). Sodium citrate (3Na) and disodium EDTA (EDTA) were added to A & B at the rate of (0.02% and 0.2% respectively. C served as control (LFC). Cheesemilk (88°F) was preacidified to pH 6.2 prior to setting using 34 ml chymosin/454 kg and starter culture addition. After cutting, curd was cooked to 96°F for 30 min and held for 10 min. After cooking, the curd was washed, salted, hooped and pressed. FFC was made on subsequence days from same batch of milk by the stirred curd method for Cheddar cheese, cheesemaking was replicated 5 times. Significant difference in moisture content (P˂0.05) was observed between FFC and LFC. Calcium content on the EDTA and 3Na was significantly reduced (P˂0.05) compared to FFC. No significant difference (P˃0.05) in hardness was observed between FFC and LFC at day 7 and 30. After day 30, significant differences (P
"],"dc:identifier":["https://digitalcommons.calpoly.edu/theses/1056","10.15368/theses.2013.91"],"dc:subject":["low fat cheddar cheese","chelating agents","texture","proteolysis","Agriculture","Food Science","Life Sciences"],"dc:title":["Effects of Chelating Agents on Texture of Lowfat Cheddar Cheese"],"thesis:degree_discipline":["Dairy Science"],"thesis:degree_name":["MS in Agriculture - Dairy Products Technology"]},"updated_at":"2026-07-24T01:32:42Z"}