Fat Cheddar Cheese Research Articles

Rheological Properties of Cheddar Cheese During Heating and Cooling

Rheological properties of different Cheddar cheeses were characterized using a dynamic test. Cheddar cheeses with four fat contents (15.3, 22.8, 37.3, and 45.6% fat in the dry matter—FDM) and two moisture contents (58.1 and 62.4% moisture in non fat portion—MNFP) at 2, 4, 12, and 24 wk old were used in this study. Time sweep mode was used to characterize the elastic (G ′) and viscous (G ″) properties of Cheddar cheese at a constant frequency of 1 Hz and strain 0.5%. G ′ and G ″ of the cheese were determined during heating from 25 to 60°C and cooling from 60 to 25°C. G ′ decreased from 9.0 to 0.07 MPa during heating and increased from 0.07 to 9.0 MPa during cooling of Cheddar cheese. G ″ showed similar trend as that of G ′ although magnitude of change were about one log higher. The reduction in % FDM of Cheddar cheese increased G ′ from 5.5 to 9.0 MPa and increased G ″ from 2.5 to 6.0 MPa at 25°C. A similar trend was observed at other temperatures. Proteolysis during ripening of cheese lead to decrease in G ′ and G ″ value for different fat Cheddar cheese at 60°C but differences were not statistically significant at 25°C. However, G ′ increased for high moisture Cheddar cheese (62.4% MNFP) from 1.6 to 4.4 MPa at 25°C and difference were not significant at 60°C.

Potential use of homogenized whey protein dispersions and process modification for the manufacture of low fat and reduced fat cheddar type cheeses

Interest in cheese with lower fat than regular cheese has grown in recent years due to the changing eating habits of health conscious consumers, but production of such cheeses at low cost, without losing flavour and texture, is a challenge. In this study, modified processes were developed to manufacture low (˜20%) and reduced (˜15%) fat cheddar cheeses. Modifications of cooking time and temperature, along with changes in the amount of starter culture used and the addition of whey proteins, were studied. The results showed that low fat cheese could be manufactured with or without adding homogenized whey proteins, and reduced fat cheese could be manufactured with homogenized whey proteins. This finding reveals that it would be possible to manufacture these cheeses in an existing cheese plant, but that a homogenizer would be required if whey protein is to be added.