Accelerated Maturation of Cheddar Cheese: Influence of Added Lactobacilli and Commercial Protease on Composition and Texture

Trépanier, G.; Abboudi, M. El; Lee, B.H.; Simard, R.E.

doi:10.1111/j.1365-2621.1992.tb14318.x

Cited by 17 publications

(13 citation statements)

References 20 publications

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“…Ripening is a relatively expensive process for the cheese industry; therefore, reduction of this period without destroying the quality of matured cheese has economic and technological advantages (Trépanier et al, 1992b;Fox et al, 1998): (i) savings in refrigeration, labor and inventory expenses; (ii) increased cheese production in developing countries where investments in storage facilities can be a limiting factor; and (iii) rapid production of cheese flavor.…”

Section: Acceleration Of Cheese Ripeningmentioning

confidence: 98%

Biotechnological Methods to Accelerate Cheddar Cheese Ripening

Azarnia

Robert

Lee

2006

Critical Reviews in Biotechnology

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Cheese is one of the dairy products that can result from the enzymatic coagulation of milk. The basic steps of the transformation of milk into cheese are coagulation, draining, and ripening. Ripening is the complex process required for the development of a cheese's flavor, texture and aroma. Proteolysis, lipolysis and glycolysis are the three main biochemical reactions that are responsible for the basic changes during the maturation period. As ripening is a relatively expensive process for the cheese industry, reducing maturation time without destroying the quality of the ripened cheese has economic and technological benefits. Elevated ripening temperatures, addition of enzymes, addition of cheese slurry, attenuated starters, adjunct cultures, genetically engineered starters and recombinant enzymes and microencapsulation of ripening enzymes are traditional and modern methods used to accelerate cheese ripening. In this context, an up to date review of Cheddar cheese ripening is presented.

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Section: Acceleration Of Cheese Ripeningmentioning

confidence: 98%

Biotechnological Methods to Accelerate Cheddar Cheese Ripening

Azarnia

Robert

Lee

2006

Critical Reviews in Biotechnology

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“…Several authors have studied the effect of addition of adjunct strains of mesophilic lactobacilli to cheese milk. This approach was used to relate changes in cheese flavour and quality observed during ripening to growth of lactobacilli, or other adventitious flora, such as micrococci, which can also be present in raw milk cheeses, and to identify starters capable of accelerating ripening and improving cheese quality (Reiter et al 1967; Law et al 1976; Lemieux et al 1989; Purchades et al 1989; Broome et al 1990; Lee et al 1990; Trepanier et al 1991, 1992; McSweeney et al 1994; Lynch et al 1996; Swearingen et al 2001). Generally, the use of mesophilic adjunct Lactobacillus cultures increases the level of free amino acids and improves the flavour characteristics of Cheddar cheese, but on some occasions, adjunct lactobacilli have been associated with flavour defects.…”

Section: Introductionmentioning

confidence: 99%

Genotypic and phenotypic characterization of the dynamics of the lactic acid bacterial population of adjunct-containing Cheddar cheese manufactured from raw and microfiltered pasteurised milk

et al. 2003

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Aims: This study investigates the dynamics of the microflora, particularly the lactobacilli, in Cheddar cheese manufactured from raw and microfiltered milk containing different adjunct cultures. Methods and Results: Sixteen cheeses -raw milk, adjunct and control cheeses -were manufactured in four trials. Lactobacilli were identified by PCR methods in one trial, and by phenotypic typing for all trials. Numbers of lactobacilli were significantly different at day 1 and 3 months in the control and adjunct-containing cheeses. In the raw milk cheeses, Lactobacillus paracasei was detected throughout ripening, Lact. curvatus at the end, and Lact. plantarum at day 1 only. Lactobacillus strain diversity decreased from raw, control to adjunct cheeses. Enteroccoci and coliform numbers further differentiated raw cheeses from the others. Lactococcal starter numbers also differed in the three cheese types and differences were observed within adjunct cheeses. Although adjunct lactobacilli dominated in the cheese to which they were added, strains with similar phenotypic profiles were also detected on occasions in some of the control cheeses. Conclusions: The addition of adjunct lactobacilli modified the growth kinetics of both adventitious lactobacilli and starter lactococci during ripening. Appropriate strain tracking is necessary to monitor changes in the population profiles of control and experimental cheeses in trials utilizing adjunct cultures. Significance and Impact of the Study: Investigations of the role of adjunct strain(s) in cheeses may be complicated by the interactions between the adjunct and the other cheese strains, and effective strain monitoring by genotypic or phenotypic methods is essential if valid comparisons are to be made.

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“…Previous reports showed that the moisture, protein, and fat contents of Cheddar cheese were in ranges of 34-38%, 22-25%, and -38%, respectively (18,19).…”

Section: Resultsmentioning

confidence: 98%

Changes in the rheological properties of cheddar cheese at different storage temperatures

Kim

Lee²,

Shin³

et al. 2015

Food Sci Biotechnol

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Changes in the stress relaxation behavior of Cheddar cheese was measured at different storage temperatures (5-25 o C). A 3-element Maxwell model was used for calculation of instantaneous elastic, elastic, and viscous constants. As the storage temperature increased from 5 to 25 o C, rheological properties of instantaneous and equilibrium stresses, and instantaneous elastic, elastic, and viscous constants decreased. A master curve was constructed based on moving each stress relaxation curve horizontally on the basis of reference temperature (15 o C) with shift factors.The master curve of Cheddar cheese had a linear temperature dependency. The modulus of elasticity decreased as the storage temperature increased. The predicted shelf life and activation energy of Cheddar cheese at different storage temperatures were calculated using the Williams-LandelFerry equation. The activation energy was 50.25 kcal/mol, and the expected shelf life was 15 times longer when stored at 5 o C than at 15 o C.

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Accelerated Maturation of Cheddar Cheese: Influence of Added Lactobacilli and Commercial Protease on Composition and Texture

Cited by 17 publications

References 20 publications

Biotechnological Methods to Accelerate Cheddar Cheese Ripening

Biotechnological Methods to Accelerate Cheddar Cheese Ripening

Genotypic and phenotypic characterization of the dynamics of the lactic acid bacterial population of adjunct-containing Cheddar cheese manufactured from raw and microfiltered pasteurised milk

Changes in the rheological properties of cheddar cheese at different storage temperatures

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