A profile of the variation in compositional, proteolytic, lipolytic and fracture properties of retail Cheddar cheese

Abstract

The study evaluated the composition, proteolysis, lipolysis and fracture properties of eight leading retail brands of full‐fat Cheddar cheese, four mild and four mature. Each brand was purchased on each of six consecutive months. Significant inter‐ and intrabrand variation was evident for most parameters, being pronounced for salt‐in‐moisture, fat‐in‐dry matter, lactic acid, pH, free amino acids, fracture properties and free fatty acids. The inter‐ and intrabrand variation is most likely associated with large seasonal variations in milk composition and the use of insufficiently robust SOPs, leading to changes in key manufacturing variables including ratio of rennet to casein and lactose‐in‐moisture phase.

Effect of pasture versus indoor feeding regimes on the yield, composition, ripening and sensory characteristics of Maasdam cheese

“…The level of total fatty acids in Maasdam cheese was higher in comparison with mature Cheddar cheese, which ranged from 2547 to 3074 (mg/kg fat in cheese; McCarthy et al . ). Propionibacterium freudenreichi has been reported to markedly increase the lipolytic activity during warm room ripening in Swiss‐type cheese, the action of which leads to increased FFA levels (Dherbécourt et al .…”

“…Free fatty acid (FFA) levels in Maasdam cheeses were determined at 97 days of ripening using gas chromatography (GC) with a flame ionized detector as described by McCarthy et al (2017), and sample extraction was carried out as described by De Jong and Badings (1990) on grated cheese (4 g). Results were expressed as mg/kg fat in cheese.…”

The case for milk protein standardisation using membrane filtration for improving cheese consistency and quality

“…pattern and extent of casein degradation), texture and functional characteristics of cheese (Madsen and Qvist ; McCarthy et al . ).…”

“…The loss of Ca, P and/or casein associated with low temperature filtration can potentially affect rennet gelation, curd formation and syneresis, curd buffering capacity, rate of pH development, as well as the composition, ripening (e.g. pattern and extent of casein degradation), texture and functional characteristics of cheese (Madsen and Qvist 1998;McCarthy et al 2017b).…”

“…Four key compositional parameters (KCPs), namely salt-in-moisture (S/M), moisture-in-non-fatsubstances (MNFS), pH and fat-in-dry matter (FDM) (Ong et al 2017), have been identified as being critical for Cheddar cheese quality. Apart from these KCPs, the calcium (phosphate)-to-casein ratio and lactate-to-casein ratio also have a major influence on cheese quality (Watkinson et al 2001;Hou et al 2012Hou et al , 2014McCarthy et al 2017b).…”