Natural Cheddar Cheese Texture Variation as a Result of Milk Seasonality

Abstract

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.

Towards the classification of cheese variety and maturity on the basis of statistical analysis of proteolysis data—a review

“…Within any cheese type, there is an amount of variability that is caused by seasonal (nutritional) and/ or lactational variations in milk composition and chemistry (Kefford, Christian, Sutherland, Mayes, & Grainger 1995;Lucey, 1996;Halmos, Pollard, Sherkat, & Seuret, 2003), as well as plasminogen content (Richardson, 1983;Dupont, Bailly, Grosclaude, & Collin, 1997;Nicholas, Auldist, Molan, Stelwagen, & Prosser, 2002).…”

Coagulation temperature affects the microstructure and composition of full fat Cheddar cheese

“…Each sample (1.5×1.5×1.5 cm in size) was cut from the central part of the cheese using a sharp knife and held at room temperature (∼20°C) for 1 h in a closed container prior to analysis to prevent moisture loss. TPA simulates the human chewing action by subjecting a sample to a compressive deformation (first bite), followed by a relaxation and a second deformation (second bite) (Halmos et al 2003). In this experiment, a test using 50% sample compression was applied to the cheese using two compression cycles at a constant crosshead speed of 2 mm.s −1 .…”

Rheological and calcium equilibrium changes during the ripening of Cheddar cheese

“…The use of different textural terms could be one reason for part of the confusing results. The force at fracture decreases with age for Cheddar cheese (Creamer & Olson, 1982;Lane, Fox, Johnston, & McSweeney, 1997;Halmos, Pollard, Sherkat, & Seuret, 2003), which could be due in part to the reduction in the degree of compression (strain) needed to cause fracture (shorter texture).…”