The Effect of Cacl2 Addition on Milk Coagulation Using Papaya Latex on the Moisture Content, Firmness, and Meltability of Fresh Cheese

The use of plant-derived coagulants such as papaya latex has emerged as an alternative to animal rennet in fresh cheese production; however, mineral optimization is required to obtain desirable physical and functional properties. This study aimed to evaluate the effect of calcium chloride (CaCl₂) addition on moisture content, firmness, and meltability of fresh cheese coagulated using papaya latex. The experiment was arranged in a completely randomized design with five CaCl₂ concentrations (0.01%, 0.03%, 0.05%, 0.08%, and 0.10%), each with four replications. Fresh cheese was produced using 0.35% papain extract as the coagulant. Moisture content was determined by the oven-drying method, firmness was measured using a texture analyzer, and meltability was evaluated using a modified Schreiber melt test. The results showed that CaCl₂ addition did not significantly affect moisture content (P >0.05), although a decreasing trend was observed with increasing CaCl₂ concentration. In contrast, CaCl₂ significantly increased firmness and reduced meltability of fresh cheese (P ≤ 0.05). Higher CaCl₂ concentrations promoted a more compact protein matrix with greater structural rigidity and heat stability. Intermediate CaCl₂ concentrations (0.03–0.05%) exhibited a more balanced combination of moisture retention, moderate firmness, and acceptable meltability, which are desirable characteristics of fresh cheese. Therefore, appropriate CaCl₂ addition is essential to optimize the quality of fresh cheese produced using papaya latex.

fresh cheese, calcium chloride, moisture content, firmness, meltability

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