Texture parameters of commercial natural cheddar cheese were tracked over the maturation period (11-mo) but not to evaluate optimal or desirable characteristics. Large strain analysis was performed using the TA-XT2 Texture Analyzer. Monitoring of chemical composition and degree of proteolysis and the solid proportions of milk fat were undertaken with differential scanning calorimeter. Fracture properties, force, and degree of compression confirmed a reduction in cheese firmness and an increase in cheese crumbliness during maturation. Increases in the concentration of small peptides, indicating enhanced proteolytic activity, and an increase in the proportion of solid fat at 21°C late in maturation were considered primarily responsible for the changes recorded in cheese texture.

A set of standard testing conditions using the TA‐XT2 Texture Analyser were established to monitor cheddar cheese texture variation. Cheddar cheese was produced in the standard commercial practice and sampled at monthly intervals throughout the milk production season (August ‐ June), and monitored for textural and compositional changes occurring during ripening. The composition, based on fat and protein levels, of the cheese was relatively constant during the period, which was expected as the commercial process aims for that outcome. A reduction in the force and degree of compression at fracture with time, indicative of a reduction in cheese firmness and an increase in cheese crumbliness, was recorded as the milk production season progressed. The degree of proteolysis and changes in milk fat in late season milk are primarily responsible for the changes recorded in cheese texture. The differences observed between cheeses produced at different times during the season indicate that the current fat and protein standardization employed by cheese‐makers is not adequate to provide cheddar cheese with consistent textural characteristics year round.

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