Cheddar Flavor Research Articles

Flavor precursors and flavor compounds in Cheddar-flavored enzyme-modified cheese due to pre-enzymolysis combined with lactic acid bacteria fermentation

To improve insufficient taste and imbalanced aroma of enzyme-modified cheese (EMC), pre-enzymolysis followed by lactic acid bacteria (LAB) fermentation was employed in this study. The strategy generated taste compounds by fermentation and released crucial flavor precursors by pre-enzymolysis. Flavor precursors and flavor compounds from each step were measured. Results showed that 45–50 and 15–17 times higher free amino acid (FAA) and free fatty acid (FFA) flavor precursors than the control were respectively achieved based on acceptable bitterness and soapiness during pre-enzymolysis. Pre-proteolysis accelerated fermentation and increased lactic acid, floral and almond aromatic ring compounds from phenylalanine (2.0–15.7 times), and rancid branched acids from leucine (3.2–4.4 times) during fermentation. Pre-lipolysis released massive methyl ketones and fatty acids, but flavor imbalanced, which was improved by promoting short-chain fatty acid production during fermentation. These results provided practical references for producing EMC with authentic Cheddar flavor and new avenues for flavor improvement of EMC.

Cytotoxicity of Cheese and Cheddar Cheese food flavorings on Allim cepa L root meristems.

Despite their great importance for the food industry, flavorings, in general, raise a number of questions regarding their cytotoxicity, mutagenicity and carcinogenicity, since, in the literature, there are few studies found evaluating the toxicity on the systemic and cellular level, of these chemical compounds. The root meristems of Allium cepa (onion) are widely used for the assessment of toxicity of chemical compounds of interest. Thus, this study aimed to evaluate, in A. cepa meristematic cells, individually and in combination at the cellular level, the toxicity of synthetic Cheese and Cheddar Cheese food flavorings, identical to the natural, at doses of 1.0 and 2.0 mL, at exposure times of 24 and 48 hours. In combination we used 0.5 mL of Cheese flavor associated with 0.5 mL of Cheddar flavor; and 1.0 mL of Cheese flavor associated with 1.0 mL of Cheddar flavor, at exposure times of 24 and 48 hours. For these evaluations, we used groups of five onion bulbs, which were first embedded in distilled water and then transferred to their respective doses. The root tips were collected and fixed in acetic acid (3:1) for 24 hours. The slides were prepared by crushing and were stained with 2% acetic orcein. Cells were analyzed throughout the cell cycle, totaling 5,000 for each control and exposure time. The mitotic indices calculated and cellular aberrations observed were subjected to statistical analysis using the chi-square test (p <0.05). No chromosomal abnormalities nor those of mitotic spindle were observed for the treatments performed. The results, both individually and in combination, showed that the flavorings under study significantly reduced the cell division rate of the test system cells used. Therefore, under the conditions studied, the two flavorings were cytotoxic.

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

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.

The impact of reduced sodium chloride content on Cheddar cheese quality

The effect of varying salt (sodium chloride) addition levels of 0.50%, 1.25%, 1.80%, 2.25%, 2.50% and 3.00% (w/w) on the quality of Cheddar cheese was assessed. Reducing the salt adversely impacted Cheddar flavour and texture. The key compositional parameters of moisture-in-non-fat-substances and salt-in-moisture were most affected. Decreasing salt resulted in a concomitant reduction of pH, a slight reduction in buffering capacity and an increase in water activity and growth of starter and non-starter lactic acid bacteria that resulted in enhanced proteolysis. Lipolysis was not impacted by salt reduction. To produce quality reduced salt Cheddar cheese cognisance must be taken on how to reduce proteolysis, limit growth of NSLAB, reduce water activity, achieve pH 5.0–5.4 by modifications to the cheese making procedure to create a more appropriate environment for selected starter and/or adjunct cultures to generate acceptable Cheddar flavour and texture.

EVALUATION OF KEY FLAVOR COMPOUNDS IN REDUCED- AND FULL-FAT CHEDDAR CHEESES USING SENSORY STUDIES ON MODEL SYSTEMS

Recent flavor chemistry studies have identified flavor compounds at different concentrations in full- and low-fat Cheddar cheeses. The specific flavor contributions of these compounds in full- and low-fat cheese matrices have not been established. The purpose of this study was to evaluate the sensory response of Cheddar flavor compounds in model full-fat and 75% reduced-fat cheeses. Odor activity values (OAVs) for each compound in full- and reduced-fat cheeses were calculated. Each compound was then added to model cheeses created from 3-week-old full- and reduced-fat Cheddar cheeses. A trained sensory panel (n = 8) evaluated the sensory properties of the cheese models. The final combination of compounds was incorporated into reduced-fat cheese models, and consumers (n = 85) evaluated perceived-aged Cheddar cheese aroma. Based on OAVs and perception of the individual compounds in cheese models, 12 key flavor compounds were identified. Target ideal concentrations of specific cheese flavor compounds in 75% reduced-fat cheese were determined. According to consumers, the perceived aged Cheddar cheese aroma intensity of reduced-fat model cheese with these added compounds was not different (P > 0.05) from the perceived Cheddar cheese aroma intensity of commercial aged full-fat Cheddar cheeses. PRACTICAL APPLICATION The market for reduced-fat Cheddar cheese is increasing as consumers become more health conscious. The structure and biochemistry of reduced-fat Cheddar cheeses are altered, and flavor and texture remain a challenge. This study established the role of 23 volatile compounds using descriptive analysis of cheese model systems. The impact of key compound concentration differences and how these differences affect sensory perception of cheese flavor in full- and 75% reduced-fat Cheddar cheeses were determined. These results provide guidance for mimicking aged Cheddar cheese flavor in reduced-fat cheese.

Physical and sensory characteristics of processed cheeses manufactured by extrusion technology

AbstractBACKGROUND: Not much work has been reported on use of extrusion technology for manufacturing processed cheese. The main goal of this study was to determine whether processed cheese of acceptable quality could be manufactured by extrusion technology. Two extrusion temperatures (80 and 90 °C), two moisture levels (440 and 480 g kg−1), and two emulsifying salt levels (10 and 15 g kg−1) were studied (eight experimental samples). Instrumental measures (moisture and texture profile analysis), descriptive analysis, and consumer acceptability for the processed cheese samples were carried out.RESULTS: The instrumental measures and descriptive analysis showed differences among the samples. The major difference was a result of the moisture content. The lower‐moisture cheeses were firmer/chewier in texture, and had more Cheddar flavor note. Consumers found the lower‐moisture cheeses extruded at 80 °C to be more acceptable.CONCLUSION: It could be concluded from this study that processed cheeses that were extruded at lower temperature with lower moisture levels might be better suited for manufacturing using extrusion technology. Copyright © 2009 Society of Chemical Industry

Development of Phytosterol Ester-added Cheddar Cheese for Lowering Blood Cholesterol

This study was carried out to investigate the effect of phytosterol ester addition on lowering blood cholesterol in cholesterol-reduced Cheddar cheese. For cholesterol removal, separated cream was treated with 10% β-cyclodextrin at 800 rpm, then blended with remaining skim milk and homogenized with 1,000 psi at 70°C. Experimental cheeses were manufactured by five different levels of phytosterol addition. After the cholesterol reduction process by β-cyclodextrin, the cholesterol removal rate was in the range of 91.0 to 92.1%. Amount of short-chain free fatty acid and free amino acids increased with an increase of phytosterol ester, and those were significantly different from that of control in all ripening periods. All rheological properties also increased with an increase of phytosterol ester during ripening period. In sensory analysis, the scores of rancid, bitterness Cheddar flavor and off-flavor intensities increased significantly, while texture was decreased during ripening in phytosterol ester-added groups. Total blood cholesterol was reduced by 18% when rats were fed Cheddar cheese treated with 8% phytosterol. The present study indicated that phytosterol ester addition resulted in a profound lowering effect of blood with cholesterol-reduced Cheddar cheese.

Flavor of Cheddar Cheese: A Chemical and Sensory Perspective.

Considerable knowledge has been accumulated on the biochemical processes occurring during ripening of Cheddar cheese, which in turn has major consequences on flavor and texture development. The present review outlines major metabolic pathways and agents involved in the modification of milk constituents in Cheddar cheese ripening. Mechanisms of volatile flavor and off-flavor production and recent developments in the analysis, both sensory and instrumental, of Cheddar flavor and flavor compounds are also detailed here.

Physical and Processing Properties of Milk, Butter, and Cheddar Cheese from Cows Fed Supplemental Fish Meal

Physical, chemical, sensory and processing properties of milk produced by feeding a rumen-undegradable fish meal protein supplement to Holstein cows were investigated. The supplement contained (as fed basis) 25% soft-white wheat, 60% herring meal, and 15% feather meal. The total fat level in the milk decreased to 2.43%. For both pasteurized and ultra-high temperature processed drinking milk, no difference was found between fish meal (FM) milk and control milk in terms of color, flavor and flavor stability; in particular, no oxidized flavor was observed. Cheddar cheese made from FM milk ripened faster after 3 mo of ripening and developed a more desirable texture and stronger Cheddar flavor. The yield efficiencies for FM and control cheese, 94.4 (±2.44 SE) and 96.4 (±2.26 SE), respectively, were not different. Relative to controls, average fat globule size was smaller in FM milk and churning time of FM cream was longer. FM butter had softer texture and better cold spreadability, and butter oils from FM enriched milk had lower dropping points compared to control butter oil (average 32.89 versus 34.06°C). These differences in physical properties of butter fat were greater than expected considering that iodine values were not different. This study demonstrates the feasibility of producing high quality products from milk naturally supplemented with FM, but the results also show that dietary changes affect processing properties.

Impact of liposome-encapsulated enzyme cocktails on cheddar cheese ripening

Cheddar cheese proteolysis and lipolysis were accelerated using liposome-encapsulated enzymatic cocktails. Flavourzyme, neutral bacterial protease, acid fungal protease and lipase (Palatase M) were individually entrapped in liposomes and added to cheese milk prior to renneting. Flavourzyme was tested alone at three concentrations (Z1, Z2 and Z3 cheeses). Enzyme cocktails consisted of lipase and bacterial protease (BP cheeses), lipase and fungal protease (FP cheeses) or lipase and Flavourzyme (ZP cheeses). The resulting cheeses were chemically, rheologically and organoleptically evaluated during 3 months of ripening at 8 °C. Levels of free fatty acids and appearance of bitter and astringent peptides were measured. Certain enzyme treatments (BP and ZP) resulted in cheeses with more mature texture and higher flavor intensity in a shorter time compared with control cheeses. No bitter defect was detected except in 90-day-old FP cheese. A full aged Cheddar flavor was developed in Z3 and ZP cheeses, while treatment BP led to strong typical Cheddar flavor by the second month and did not exhibit any off-flavor when ripening was extended for a further month.

Accelerated Cheddar Cheese Ripening with an Aminopeptidase Fraction from Squid Hepatopancreas

ABSTRACT: An aminopeptidase (AP) fraction from squid (Illex illecebrosus) hepatopancreas was added to Cheddar cheese at 2 levels, and its influence on ripening indices was determined for up to 3‐mo storage at 11 °C. Two commercial enzymes (Neutrase ® and Flavourzyme ®) were similarly tested. Cheese with the higher level of squid AP contained more soluble N, amino acids, and Cheddar flavor after 1 mo, but it developed defects in texture and bitterness as ripening progressed. Cheese with less squid AP did not differ from the control with respect to all ripening indices over 3‐mo storage. Ripening Cheddar contains cysteine protease inhibitor(s) that inhibit low levels of squid AP but not Neutrase ® and Flavourzyme ®.

Development of a Descriptive Language for Cheddar Cheese

ABSTRACT:A standardized descriptive language for Cheddar cheese flavor was developed and validated. Representative Cheddar cheeses (240) were collected. Fifteen individuals from industry, academia, and government participated in a 3‐d roundtable discussion to generate descriptive flavor terms. A highly trained descriptive panel (n = 11) refined the terms and identified references. Cheddar cheeses (24) were presented to the panel for validation with the identified lexicon. The panel differentiated the 24 Cheddar cheeses as determined by univariate and multivariate analysis of variance (P &lt; 0.05). Twenty‐seven terms were identified to describe Cheddar flavor. Seventeen descriptive terms were present in most Cheddar cheeses. A standard sensory language for Cheddar cheese will facilitate training and communication between different research groups.

Effect of Rennet Coagulation Time on Composition, Yield, and Quality of Reduced-Fat Cheddar Cheese

This study compared the effect of coagulum firmness at cutting on composition of 50% reduced-fat Cheddar cheese. Coagulum firmness was determined by subjective evaluation by the cheese maker. Three firmness levels were tested, and these corresponded to average times of coagulant addition to cutting the curd of 25, 48, and 65min. A slow acid-producing culture was used, and ripening times were altered to give similar curd pH values throughout cheese making. A longer rennet coagulation time (firmer coagulum at cutting) resulted in an increase in cheese moisture as well as an increase in cheese yield. The percentages of fat recovered in the cheese decreased with increasing curd firmness. The percentage of nitrogen recovered in the cheese was similar among the treatments. The amount of whey collected from the curd after milling increased as the coagulum firmness at cutting increased. Higher moisture content and lower pH of cheese made from the firmer curd at cutting contributed to softer, smoother-bodied cheeses, but the Cheddar flavor intensity was not affected.

Organic Acid and Residual Sugar Variation in a South African Cheddar Cheese and Possible Relationships with Uniformity

The variations that occur amongst the organic acids and residual sugars of matured Cheddar cheeses made by the conventional open-vat system were investigated. Minimum and maximum (min/max), standard deviations and proposedXrel parameters were determined for cheeses graded by a trained sensory panel and of uniform flavour and quality. These parameters showed notable variation amongst the various organic acids investigated whereas the min/max ranges were utilized as indicators for upper and lower limits of Cheddar cheese with the desired flavour. No residual sugars were detected in any of the cheeses with the analytical methodology used. The min/max variation of the respective acids as percentiles of their maximum recorded values (Xrel) was proposed as measures of uniformity, suggesting that those having smallXrel values are stronger related to uniformity of Cheddar flavour than in the case of largerXrel . Based on this suggestion, lactic, oxalic, n -valeric and acetic acids were more accurate indicators of uniformity. By noting the levels of these indicators during development of a particular cheese, some predictions as to its ability to develop the desired flavour may be made.

Influence of a Probiotic Adjunct Culture of Enterococcus faecium on the Quality of Cheddar Cheese

Cheddar cheese has previously been shown to be an effective vehicle for delivery of viable cells of a probiotic Enterococcus faecium strain to the gastrointestinal tract. The particular strain, E. faecium PR88, has proven efficacy in the treatment of irritable bowel syndrome, and in this study it was evaluated for suitability as a starter adjunct for Cheddar cheese manufacture. When added to cheesemilk at an inoculum of 2 x 10(7) cfu/mL, the enterococcal adjunct maintained viability in Cheddar cheese at levels of up to 3 x 10(8) cfu/g during 9 months of ripening. Increased proteolysis and higher levels of some odor-active volatile compounds were observed in Cheddar cheeses containing the PR88 adjunct compared with the control throughout the ripening period. In addition, the enterococcal adjunct strain did not affect cheese composition. Although sensory evaluation showed no significant difference in flavor/aroma and body/texture scores between control and experimental cheeses, repeated comments by the commercial grader consistently described the cheeses containing PR88 as 'more advanced than the control' and as having 'better flavor'. These findings indicate that the presence of the PR88 adjunct strain in Cheddar cheese at levels of >/=10(8) cfu/g may positively influence Cheddar flavor.

Sensory properties of cheddar type cheese produced from recombined milk fat and casein fractions of bovine and ovine origin

The sensory properties of cheddar cheese produced from ovine and bovine milk and recombined mixtures of the fat and casein from the two species have been monitored at intervals over a nine month maturation period. Seven aroma, eleven flavour and five texture attributes were evaluated by an experienced sensory panel. To facilitate interpretation of sensory data, Factor Rotation was applied to the scores obtained by Principal Component Analysis. The sensory space maps resulting from this analysis clearly indicated that cheddar aroma and flavour originate predominantly in the protein fraction of bovine milk. The protein fraction is also dominant in the development of texture. Cheese produced from ovine protein is crumbly throughout maturation, whereas that produced from bovine protein becomes more crumbly with age.

Changes in flavour and volatiles of full-fat and reducedfat Cheddar cheeses during maturation

To determine why reduced-fat (7% fat) Cheddar cheese does not develop full Cheddar flavour, volatiles from four manufactures of full-fat Cheddar (conventional and made by an ultrafiltration process) and reduced-fat Cheddars (1.5 and 2% salt, also made by the ultrafiltration process) were compared at intervals over a 26-week period of maturation. Molecular distillates and headspace volatiles were examined by gas chromatography/mass spectrometry. Headspace volatiles were also analysed for sulphur compounds by gas chromatography with a flame photometric detector. Full-fat cheeses consistently had more flavour than reduced-fat cheeses. For each type of cheese the rate of production of dimethyl sulphide became progressively less as the season advanced from lush spring pastures to dry summer pastures. Overall, there was a steady increase with time of maturation in the level of H 2 S while the concentration of methanethiol rose for the first 8 weeks and then levelled off. The concentration of sulphur compounds in the headspaces was greater generally for the reduced-fat cheeses than for the full-fat cheeses, but when partition coefficients are taken into consideration, the actual concentration of methanethiol in the reduced-fat cheese was about half that in the fullfat cheese. There was a correlation of 0.82 between the intensity of Cheddar flavour and the concentration of methanethiol in the cheeses, indicating that a lack of methanethiol in the reduced-fat cheeses was a major contributor to their lack of flavour. A combination of methanethiol and decanoic acid or butanoic acid in all cheeses gave a better correlation with Cheddar flavour than methanethiol alone.

Analysis of Odor-Active Volatiles in Cheddar Cheese Headspace by Multidimensional GC/MS/Sniffing

Volatile compounds were isolated from Cheddar cheese headspace by purge and trap extraction, enriched by cryofocusing, and analyzed by multidimensional GC equipped with odor port and by GC/MS. In total, 5 aldehydes, 6 ketones, 8 alcohols, 3 esters, 11 hydrocarbons, 3 halides, and 3 sulfur compounds were positively identified. Ethanol, 2,3-butanedione, and 3-hydroxy-2-butanone were the major components isolated in cheese headspace. The paper describes the aroma characteristics of some of these volatiles and their impact on the overall Cheddar flavor. Esters, aldehydes, methyl ketones, and sulfur compounds had direct impact on Cheddar aroma by virtue of their characteristic aroma. On the other hand, alcohols and hydrocarbons formed the major portion of the GC profile but contributed little to the aroma

Sensory properties of Cheddar cheese: changes during maturation

The aroma, flavour and texture of 16 samples of commercial Cheddar cheese have been profiled after ripening at 10 °C for 3, 4, 6, 8, 10 and 12 months. Systematic changes in sensory character have been studied and the main changes during maturation identified. Although sensory character changed slowly during ripening, assessment early in the maturation period was an unreliable estimate of ultimate sensory character. Progressive changes in Cheddar aroma and flavour, creamy flavour, acid flavour and mouth-coating character were noted during ripening. Changes in minor components of aroma and flavour were also observed but, on average, were small. Two samples eventually developed marked rancid character and another became excessively bitter. The relation between gross composition of the cheese and sensory properties was investigated. In the early stages of ripening, the ratings for Cheddar flavour and mouth-coating character were associated with the salt content of the cheese and with the concentration of fat in dry matter. However, as the cheese matured these associations weakened.

Reduced Fat Cheddar Cheese from Condensed Milk. 3. Accelerated Ripening

Reduced fat Cheddar cheeses were manufactured from control uncondensed milk (10.27% total solids) and condensed milks containing 15.40, 18.33, and 22.23% total solids. Three ripening treatments were applied to the cheeses: control, 6 to 7°C; elevated temperature, 11°C; and enzyme added, 6 to 7°C. The cheeses were ripened for up to 12 wk. Soluble nitrogen production was slower in the condensed milk cheeses. Condensed milk cheeses were drier and had crumbly body with increasing milk concentration. Elevated ripening temperatures increased the rate of proteolysis in the cheeses, and cheeses developed surface crystals and off-flavor at 12 wk of age. Addition of lyophilized protease and lipase enzymes derived from Aspergillus oryzae increased rates of proteolysis and lipolysis, but rancidity developed between 8 and 12 wk of age. The protease increased the rate of β-casein hydrolysis. Condensed milk cheeses had more Cheddar flavor than the control cheese.