The utility of a slice defect score method in understanding factors impacting the sliceability of commercial Cheddar cheese blocks

Abstract

A slice defect score method was used to evaluate slicing ability of commercial Cheddar cheese blocks with varying extent of proteolysis. The extent of proteolysis was analysed using urea PAGE and pH 4.6 soluble nitrogen. Cheese blocks were sliced using a food slicer into 0.5, 1, 1.5 or 2-mm thicknesses and two shapes, i.e., square and triangular. Cheese slices were graded for slice quality using a five-point slice defect score. Slices with 2 mm thickness, square shape and less mature Cheddar had the lowest slice defects score due to rigidity, absence of cracks and pinholes due to fewer stress concentration points and higher amount of intact casein. The slice defect score method differentiated cheese blocks well for sliceability, depending upon the desired shape and thickness of the cheese slices. The finding of this work will help develop a more comprehensive quantitative tool for assessing the slicing ability of cheese blocks.