Effects of pectic fat mimetics and transglutaminase on the regularity of protein and fat degradation and flavour compounds in Cheddar cheese during ripening

Abstract

Summary The effect of simultaneous transglutaminase (TGase) treatment with pectic fat mimetics (PFM) addition on regularity of protein and fat degradation and flavour compound variations in Cheddar cheese during ripening was investigated. In the early stages of fermentation, the cheese with 20% PFM and 15 U/L TGase had a higher amino acid content. In the middle stage of fermentation, cheese with high concentration of TGase hydrolysed more proteins. Cheese supplemented with PFM and TGase showed increased content of long‐chain polyunsaturated fatty acids, especially linoleic acid (C18:2). In addition, PFM and TGase compensated the flavour deficiencies of low‐fat cheeses and had positive effects on volatile compounds such as alcohols, acids and methyl ketones. Overall, the characteristics and flavours of Cheddar cheese with the addition of PFM and TGase were superior to the control group, which could provide a theoretical basis for the application of PFM and TGase in cheese production.

Effect of Saccharomyces cerevisiae ‐inoculated milk on the quality of cheese‐like products during storage

“…The volatile compounds present in CC were also reported as flavor characteristics in previous reports on Cheddar cheese (Drake et al, 2010; Li et al, 2022; Wang et al, 2018). The acids present in CC, including acetic acid, butanoic acid, hexanoic acid, and octanoic acid, are produced from lipolysis, giving the products unpleasant odors.…”

“…A total of 40 volatile compounds were detected in products at 90 days of storage: 4 alcohols, 8 acids, 8 ketones, 15 esters, and 5 others (4 aldehydes and 1 terpene) (Table 3). The volatile compounds present in CC were also reported as flavor characteristics in previous reports on Cheddar cheese (Drake et al, 2010;Li et al, 2022;Wang et al, 2018). The acids present in CC, including acetic acid, butanoic acid, hexanoic acid, and octanoic acid, are produced from lipolysis, giving the products unpleasant odors.…”

“…The flavor of cheese is one of the most important attributes determining consumer choice and preferences (Padilla et al, 2014; Sørensen et al, 2011). The development of flavor during cheese storage is influenced by many factors, such as the activities of rennet, endogenous milk enzymes, and enzymes from bacteria and yeasts (Li et al, 2022; Sørensen et al, 2011). In recent years, there has been increasing evidence that certain yeasts can be used as adjunct cultures to enhance flavor development in cheese (Andrade et al, 2019; Bertuzzi et al, 2017; Padilla et al, 2014).…”