SOLUBILITY OF CALCIUM LACTATE IN AQUEOUS SOLUTION

Abstract

The presence of calcium lactate (CaL₂) crystals on the surface of Cheddar cheese is an appearance defect that consumer often attributes to mold. This problem is widespread in the cheese industry. The solubility of CaL₂in water determines the likelihood of formation of CaL₂crystals on the surface of Cheddar cheese. Very little fundamental work has been done to measure the solubility of CaL₂at conditions appropriate to storage of cheese. CaL₂is a moderately-soluble salt, with saturation concentrations that increase from about 2 g anhydrous CaL₂/g water at 0°C to about 50 g anhydrous CaL₂/g water at 60°C. The substantial variability in data available in the literature attests to the difficulties in accurately measuring solubility concentrations. The limited amount of data available in the literature suggest that a decrease in pH through addition of lactic acid leads to a decrease in solubility, and that addition of salt (NaCl) has no effect on solubility.

Keywords:

• Calcium lactate
• Solubility
• Crystallization
• Salts

ACKNOWLEDGMENTS

The authors are grateful to Baomin Liang for his help with the article translation and his research assistance, and Peggy Swearingen of Land O'Lakes and Dr. Mark Johnson of the WI Center for Dairy Research for reading the manuscript.