Production, composition, and calcium and phosphorus in vitro gastrointestinal digestibility of free phosphate (FriP) Caciotta cheese with a high calcium/phosphorus ratio

This study evaluated the effects of the addition of CaCO<sub>3</sub> to milk on cheesemaking, physicochemical, and microbiological composition of free phosphate (FriP) Caciotta cheeses, compared with control cheeses without CaCO<sub>3</sub>. The addition of CaCO<sub>3</sub> did not interfere with the production process but modified some physical properties of FriP cheese, such as surface color and structure, specifically a widespread presence of holes. The higher calcium-to-phosphorus ratio of FriP cheeses did not substantially influence the other main chemical characteristics of the cheeses. CaCO<sub>3</sub> in Caciotta FriP cheese led to phosphorus trapping during the in vitro simulated digestion of FriP cheese, which explains the lower soluble phosphorus content in the gastric and intestinal digestates.

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Publication Details

Journal
Journal of Dairy Science
Published
2025-04-11
DOI
https://doi.org/10.3168/jds.2024-26132
Citations
1
Primary Topic
Proteins in Food Systems
Type
article
Field-Weighted Citation Impact
1.16
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article

Production, composition, and calcium and phosphorus in vitro gastrointestinal digestibility of free phosphate (FriP) Caciotta cheese with a high calcium/phosphorus ratio

Margherita Dall’Asta, Andrea P. Summer, Roberta Ghiglietti, Germano Mucchetti et al.
1 citations
Journal of Dairy Science
Proteins in Food Systems
1.16
article

Production, composition, and calcium and phosphorus in vitro gastrointestinal digestibility of free phosphate (FriP) Caciotta cheese with a high calcium/phosphorus ratio

Margherita Dall’Asta, Andrea P. Summer, Roberta Ghiglietti, Germano Mucchetti, Claudio Cipolat‐Gotet, Francesco Locci, Salvatore Francolino, Giorgio Giraffa, Gianluigi Ardissino, Marcello Alinovi, Flavio Tidona, Gianluca Giuberti
article en
1 citations

Abstract

This study evaluated the effects of the addition of CaCO<sub>3</sub> to milk on cheesemaking, physicochemical, and microbiological composition of free phosphate (FriP) Caciotta cheeses, compared with control cheeses without CaCO<sub>3</sub>. The addition of CaCO<sub>3</sub> did not interfere with the production process but modified some physical properties of FriP cheese, such as surface color and structure, specifically a widespread presence of holes. The higher calcium-to-phosphorus ratio of FriP cheeses did not substantially influence the other main chemical characteristics of the cheeses. CaCO<sub>3</sub> in Caciotta FriP cheese led to phosphorus trapping during the in vitro simulated digestion of FriP cheese, which explains the lower soluble phosphorus content in the gastric and intestinal digestates.

Journal of Dairy ScienceVol. 108(6)
Università Cattolica del Sacro Cuore (IT), University of Parma (IT), Fondazione IRCCS Ca' Granda Ospedale Maggiore Policlinico (IT), Cereal Research Centre (IT)
Zero hunger
Openalex Percentile: Top 23%
Proteins in Food Systems
1.16
DOIOpen Access PDFOpenAlex
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