Document Detail


Production of ingredient-type cheddar cheese with accelerated flavor development by addition of enzyme-modified cheese powder.
MedLine Citation:
PMID:  16960049     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Fast-ripened Cheddar cheeses for ingredient purposes were produced by addition of a dried enzyme-modified cheese (EMC; 0.25 and 1 g/100 g of milled curd) at the salting stage during a standard Cheddar cheese-making procedure. Populations of starter and nonstarter lactic acid bacteria (NSLAB), levels of proteolysis and lipolysis, volatile analysis, and flavor development (by quantitative descriptive sensory analysis) were monitored over a 6-mo ripening period. Levels of free AA and free fatty acids were elevated in the experimental cheeses on d 1 because of inclusion of the EMC. Counts of NSLAB were also elevated in the experimental cheeses compared with the control cheese from the start of ripening. Levels of free AA were slightly elevated in the experimental cheeses at 1, 2, and 4 mo, but significantly greater accumulations were detected by 6 mo of ripening, with His, Leu, and glutamate reflecting the greatest increases. Levels of long-chain free fatty acids increased up to 2 mo, indicating an initial stimulation of lipolysis, but had decreased by 6 mo, indicating greater catabolism, probably caused by NSLAB and increased starter lysis. Principal component analysis of the volatile compounds showed few differences in the aroma profiles among the cheeses up to 4 mo of ripening, but a large separation of the cheeses supplemented with EMC relative to the control was observed by 6 mo. Sensory analysis of the cheeses with added EMC showed an acceleration of 2 mo in flavor development compared with the control cheese with the addition of 1 g/100 g of EMC developing a flavor profile at 4 mo similar to the control cheese at 6 mo of ripening. However, atypical Cheddar flavors developed on prolonged storage. This study shows the potential of adding EMC during Cheddar production to produce a fast-ripened ingredient-type Cheddar cheese.
Authors:
J A Hannon; K N Kilcawley; M G Wilkinson; C M Delahunty; T P Beresford
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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:  89     ISSN:  1525-3198     ISO Abbreviation:  J. Dairy Sci.     Publication Date:  2006 Oct 
Date Detail:
Created Date:  2006-09-08     Completed Date:  2008-02-26     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  2985126R     Medline TA:  J Dairy Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  3749-62     Citation Subset:  IM    
Affiliation:
Moorepark Food Research Centre, Teagasc, Moorepark, Fermoy, Co. Cork, Ireland. john.hannon@teagasc.ie
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MeSH Terms
Descriptor/Qualifier:
Amino Acids / analysis
Cheese / analysis,  microbiology,  standards*
Chymosin / metabolism
Food Microbiology
Food Preservation / methods
Food Technology / methods*
Principal Component Analysis
Proteins / metabolism
Random Allocation
Taste*
Time Factors
Chemical
Reg. No./Substance:
0/Amino Acids; 0/Proteins; 9042-08-4/rennet; EC 3.4.23.4/Chymosin

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


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