Textural Changes of Natural Cheddar Cheese During the Maturation Process

• Published in: Journal of food science Vol. 68; no. 6; pp. 2011 - 2016
• Main Authors: Pollard, A, Sherkat, F, Seuret, M.G, Halmos, A.L
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01.08.2003; Wiley Subscription Services, Inc
• Subjects: Cheddar cheese; Cheese; chemical composition; DSC; firmness; Food science; fracture; maturation; milk fat; monitoring; peptides; proteolysis; texture
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.2003.tb07010.x

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.