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Two samples of Gouda cheese were made in triplicate; one without and the other with the addition of 5 grams of calcium chloride per 100 litres of pasteurised milk and compared in terms of their proximate composition (moisture, acid, ash, butter fat and protein contents) and sensory properties (appearance, texture, taste and smell). It was observed that the addition of calcium chloride to pasteurised milk in cheese making promoted greater curd firming and whey expulsion which produced a firmer textured cheese with a drier appearance, lower in moisture content and acidity , but higher in ash, butter fat and protein contents. Most of the sensory panellists, however, preferred the cheese without added calcium chloride as it had a better taste and smell and was softer, more pliable and tender to eat. It was shown that the addition of calcium chloride to pasteurised milk for cheese making was important for marketing, especially when it was desirable to make Gouda cheese with firm appearance and texture which was inevitably linked to higher nutrient content in the final cheese. The addition of calcium chloride however adversely affected the flavour of the cheese and reduced preference for it, especially when a softer textured, more tender Gouda cheese was desired. On storage, the cheese without added calcium chloride, developed greater acidity and harshness in taste giving it a shorter shelf life. The Journal of Food Technology in Africa Volume 6 Number 2 (April-June 2001), pp. 44-47

Examining the need for the use of calcium chloride in the processing of Gouda cheese made from pasteurised milk.