Production and characterization of Cheddar-type cheese enriched with green tea extract

Abstract

Green tea polyphenols are known for their antioxidant properties. They also interact with milk proteins, suggesting good retention in the cheese matrix. The objective of this study was to evaluate the effect of green tea extract (GTE) enrichment on the organoleptic and physicochemical properties of Cheddar-type cheese during storage. GTE was added to milk at concentrations of 0, 1, and 2 g.kg−1 and cheeses were produced on a pilot scale. An average polyphenol retention coefficient of 0.63 was obtained in cheese. Total protein, fat, micellar calcium content, and yield of cheese were not significantly affected by GTE addition (P > 0.05). However, cheese moisture decreased by 1.9% with the addition of GTE at a concentration of 2 g.kg−1 of milk. Enrichment with GTE significantly affected the color of Cheddar-type cheese (P ≤ 0.05). A loss of lightness (L* value) and an increase in redness (a* value) and yellowness (b* value) were observed. Cheeses enriched with GTE showed higher hardness and a loss of cohesiveness and springiness, which is indicative of alteration of the paracasein matrix. Cheese sensory properties were evaluated by trained panelists using a ranking test. A decrease in the typical Cheddar flavor and an increase in the overall flavor intensity and the astringency of cheese were observed with the addition of GTE. The addition of GTE at a concentration of 1 or 2 g.kg−1 of milk increased the antiradical activity of cheese by 25 and 44%, respectively (P ≤ 0.05). GTE enrichment of Cheddar-type cheese could result in new products with increased health benefits.