Document Detail


Differences between Cheddar cheese manufactured by the milled-curd and stirred-curd methods using different commercial starters.
MedLine Citation:
PMID:  18096927     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Traditionally, Cheddar cheese is made by the milled-curd method. However, because of the mechanization of cheese making and time constraints, the stirred-curd method is more commonly used by many large-scale commercial manufacturers. This study was undertaken to evaluate quality differences during ripening (at 2 and 8 degrees C) of Cheddar cheese made by the milled-curd and stirred-curd methods, using 4 different commercial starters. Twenty-four vats (4 starters x 2 methods x 3 replicates) were made, with approximately 625 kg of pasteurized (72 degrees C x 16 s) whole milk in each vat. Fat, protein, and salt contents of the cheeses were not affected by the starter. Starter cell densities in cheese were not affected by the method of manufacture. Nonstarter lactic acid bacteria counts at 90, 180, and 270 d were influenced by the manufacturing method, with a higher trend in milled-curd cheeses. Proteolysis in cheese (percentage of water-soluble N) was influenced by the starter and manufacturing method (270 d). Sensory analysis by a trained descriptive panel (n = 8) revealed differences in cooked, whey, sulfur, brothy, milk fat, umami, and bitter attributes caused by the starter, whereas only brothy flavor was influenced by storage temperature. The method of manufacture influenced diacetyl, sour, and salty flavors.
Authors:
Shakeel-ur-Rehman; M A Drake; N Y Farkye
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Publication Detail:
Type:  Comparative Study; Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of dairy science     Volume:  91     ISSN:  1525-3198     ISO Abbreviation:  J. Dairy Sci.     Publication Date:  2008 Jan 
Date Detail:
Created Date:  2007-12-21     Completed Date:  2008-02-12     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  2985126R     Medline TA:  J Dairy Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  76-84     Citation Subset:  IM    
Affiliation:
Dairy Products Technology Center, California Polytechnic State University, San Luis Obispo 93407, USA.
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MeSH Terms
Descriptor/Qualifier:
Adult
Cheese*
Colony Count, Microbial
Female
Food Technology / methods*
Humans
Lactobacillus
Male
Middle Aged
Random Allocation
Taste

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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