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 CaCO3 to milk on cheesemaking, physicochemical, and microbiological composition of free phosphate (FriP) Caciotta cheeses, compared with control cheeses without CaCO3. The addition of CaCO3 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. CaCO3 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.