Survey of sodium gluconate content in retail Cheddar cheese

Abstract

The presence of sodium gluconate in Cheddar cheese, which can be added as a processing aid during manufacture, has been shown as a contributing factor to gas production and gas defects in aged cheese. A survey of gluconate content in retail Cheddar cheese was performed. Fifty-three retail packs of Cheddar cheese were purchased from stores in Utah as blocks, shreds, sliced cheeses, or individual-sized cuts and sticks. This included mild, medium, and sharp cheeses. Analysis of gluconate content was performed using an enzyme assay. Levels of gluconate ≥0.1% were found in 7 samples with the highest level being 0.45% (wt/wt).