Texture Of Cheddar Cheese Research Articles

Predicting sensory evaluation indices of Cheddar cheese texture by fluorescence fingerprint measurement coupled with an optical fibre

A fluorescence fingerprint (FF) was used to develop a quick and non-contact practical method for predicting the sensory evaluation index of cheese texture (cheese body measurement). A partial least-squares (PLS) model was constructed from FF data and cheese body measurements of Cheddar cheeses. The cheese body measurement was successfully predicted by the PLS model with a coefficient of determination for calibration of 0.800. Notably, the reproducibility of the prediction value and the model accuracy were comparable with those of a conventional FF model despite the non-contact measurement. By exploring the variable importance in projection (VIP) and selectivity ratio (SR) of the PLS model, the fluorescence likely corresponding to oxidised lipids, Maillard reaction products, and compounds of proteins and amino acids with oxidised lipids was found to increase in intensity with the progress of ripening. This suggests that the fluorescence of these compounds contributes to the accuracy of the PLS model.

Physicochemical and sensory characterization of Cheddar cheese with variable NaCl levels and equal moisture content

The present study investigated the effect of salt (NaCl) on the flavor and texture of Cheddar cheese with the particular aim to elucidate consequences of, and strategies for, reducing the salt concentration. Descriptive sensory analysis and physicochemical mapping of 9-mo-old Cheddar cheeses containing 0.9, 1.3, 1.7, and 2.3% salt and an equal level of moisture (37.6±0.1%) were undertaken. Moisture regulation during manufacture resulted in slightly higher calcium retention (158 to 169mmol/kg) with decreasing NaCl concentration. Lactose was depleted only at 0.9 and 1.3% salt, resulting in concomitantly higher levels of lactate. Lower levels of casein components and free amino acids were observed with decreasing NaCl concentration, whereas levels of pH 4.6-soluble peptides were higher. Key taste-active compounds, including small hydrophobic peptides, lactose, lactate, and free amino acids, covaried positively with bitter, sweet, sour, and umami flavor intensities, respectively. An additional direct effect of salt due to taste–taste enhancement and suppression was noted. Sensory flavor profiles spanned a principal component dimension of palatability projecting true flavor compensation of salt into the space between cheeses containing 1.7 and 2.3% salt. This space was characterized by salt, umami, sweet, and a range of sapid flavors, and was contrasted by bitter and other off-flavors. Rheological and sensory measurements of texture were highly correlated. Cheeses made with 2.3% salt had a longer and slightly softer texture than cheeses containing 0.9, 1.3, and 1.7% salt, which all shared similar textural properties. Moisture regulation contributed to restoring the textural properties upon a 50% reduction in salt, but other factors were also important. On the other hand, significant flavor deterioration occurred inevitably. We discuss the potential of engineering a favorable basic taste profile to restore full palatability of Cheddar with a 50% reduction in salt.

The effect of pH at renneting on the microstructure, composition and texture of Cheddar cheese

The effect of milk pH at renneting on the microstructure, composition and texture of Cheddar cheese was investigated. Four different Cheddar cheeses were made by the addition of rennet to milk pre-acidified to pH 6.7, pH 6.5, pH 6.3 or pH 6.1. The gel renneted at pH 6.1 showed a dense protein network when observed using confocal laser scanning microscopy and cryo scanning electron microscopy. This structure became more compact after cooking, forming an irregular and coarse matrix with lower porosity than in other treatments. There was less fat lost to the whey during the draining of curd after cooking and higher fat lost to the whey during pressing in samples made from milk renneted at a lower pH. The texture of the Cheddar cheese made using milk renneted at pH 6.1 was altered, with lower chewiness, gumminess, cohesiveness and springiness when compared to cheese made using milk renneted at pH 6.7 or pH 6.5. The yield in dry matter of cheese renneted at pH 6.1 or pH 6.3 was 11–13% higher than for cheese renneted at pH 6.7. These results indicate that the pH of milk at renneting is a process variable that can be used to increased yield and alter the texture of Cheddar cheese.

The effect of aging on low-fat, reduced-fat, and full-fat Cheddar cheese texture

This study investigated the effects of aging and fat content on the texture of Cheddar cheese, both mechanical and sensory aspects, over a 9-mo aging period. Cheeses of 6, 16, and 33% fat were tested at 0.5, 3, 6, and 9 mo of aging. Cheeses were evaluated by a trained sensory panel using an established texture lexicon as well as instrumental methods, which were used to probe cheese structure. Sensory analysis showed that low-fat cheeses were differentiated from full-fat cheeses by being more springy and firm and this difference widened as the cheeses aged. In addition, full-fat cheeses broke down more during chewing than the lower fat cheeses and the degree of breakdown increased with aging. Mechanical properties were divided by magnitude of deformation during the test and separated into 3 ranges: the linear viscoelastic region, the nonlinear region, and fracture point. These regions represent a stress/strain response from low to high magnitude, respectively. Strong relationships between sensory terms and rheological properties determined in the linear (maximum compliance) and nonlinear (critical stress and strain and a nonlinear shape factor) regions were revealed. Some correlations were seen with fracture values, but these were not as high as terms related to the nonlinear region of the cheeses. The correlations pointed to strain-weakening behavior being the critical mechanical property. This was associated with higher fat content cheeses breaking down more as strain increased up to fracture. Increased strain weakening associated with an increase in fat content was attributed to fat producing weak points in the protein network, which became initiation sites for fracture within the structure. This suggests that fat replacers need to serve this functional role.

Impact of autolytic, proteolytic, and nisin-producing adjunct cultures on biochemical and textural properties of cheddar cheese.

The effect of incorporating a highly autolytic strain (Lactobacillus delbrueckii subsp. bulgaricus UL12) a proteolytic strain (Lactobacillus casei subsp. casei L2A), or a nisin Z-producing strain (Lactococcus lactis, subsp. lactis biovar diacetylactis UL719) into Cheddar cheese starter culture (Lactococcus lactis KB and Lactococcus cremoris KB) on physicochemical and rheological properties of the resultant cheeses was examined. Cheeses were ripened at 7 degrees C and analyzed over a 6-mo period for viable lactococcal and lactobacilli counts, pH, titratable acidity (TA), lipolysis, proteolysis, and textural characteristics. The combination of the nisin-producing strain and autolytic adjuncts significantly increased the production of water-soluble nitrogen, free amino acids, and free fatty acids. The effect of Lc. diacetylactis UL719 alone or of Lb. casei L2A on water-soluble nitrogen and free amino acid contents were also significant, whereas their effect on free fatty acids was not. Viable counts of Lb. bulgaricus UL12 were significantly reduced in the presence of Lc. diacetylactis UL719. Lactobacilli-containing cheeses showed significantly lower values for hardness, fracturability, and springiness. It could be concluded that the addition of Lb. bulgaricus UL12 together with a nisin-producing strain produces a greater increase in cheese proteolysis and an improvement in Cheddar cheese texture.

NATURAL CHEDDAR CHEESE TEXTURE VARIATION AS A RESULT OF MILK SEASONALITY

ABSTRACTA set of standard testing conditions using the TA‐XT2 Texture Analyser were established to monitor cheddar cheese texture variation. Cheddar cheese was produced in the standard commercial practice and sampled at monthly intervals throughout the milk production season (August ‐ June), and monitored for textural and compositional changes occurring during ripening. The composition, based on fat and protein levels, of the cheese was relatively constant during the period, which was expected as the commercial process aims for that outcome. A reduction in the force and degree of compression at fracture with time, indicative of a reduction in cheese firmness and an increase in cheese crumbliness, was recorded as the milk production season progressed. The degree of proteolysis and changes in milk fat in late season milk are primarily responsible for the changes recorded in cheese texture. The differences observed between cheeses produced at different times during the season indicate that the current fat and protein standardization employed by cheese‐makers is not adequate to provide cheddar cheese with consistent textural characteristics year round.

A comparison of the flavour and texture of Cheddar cheese of factory or farmhouse origin

Diversity in the flavour and texture of Cheddar cheese was studied in 34 samples of factory or farmhouse origin. Sensory profiles were measured using an integrated Design, Data capture and Sensory Profiling Protocol (DDASPP). The main differences in character of the cheese were between the sub-set of farmhouse cheeses manufactured from raw milk and cheese made from pasteurised milk. Raw milk cheese was more intensely flavoured than conventional product, but was notable for elevated ratings for atypical flavours such as rancid, bitter and unclean. In general, farmhouse cheese showed excessively wide variations in composition which were also associated with atypical flavour or texture. Within factory-made products there was little distinction between samples of Scottish, English, Irish and Canadian origin. However, mature samples of New Zealand Cheddar were of a slightly different character. No strong relations between the sensory properties and composition of the cheese could be deduced. Nevertheless, as expected, the extent of proteolysis and moisture in non-fat solids content of the samples were associated with differences in flavour and texture.

LITERATURE ABSTRACTS

GENERAL PRINCIPLES: Influence of Amylose Content on the Viscous Behavior of Low Hydrated Molten Starches. G. Della Valle, P. Colonna, A. Patria and B. VergnesGENERAL PRINCIPLES: Viscoelastic Behavior of Whey Protein Isolates at the Sol‐Gel Transition Point. A.E. Labropoulos, Shan‐Hui HsuGENERAL PRINCIPLES: Kinetics of Thermal Softening of Six Legumes During Cooking. A. Anzaldua‐Morales, A Quintero and R. BalandrainGENERAL PRINCIPLES: Textural Characteristics of Wholewheat Pasta and Pasta Containing Non‐Starch Polysaccharides. N.M. Edwards, C.G. Biliaderis and J.E. DexterINSTRUMENTAL MEASUREMENTS: Rheological Properties of Renneted Reconstituted Milk Gels by Piezoelectric Viscoprocess: Effects of Temperature and Calcium Phosphate. N. Lagoueyte, A. Lagaude and B. Tarodo de la FuenteFACTORS AFFECTING TEXTURE: Prerigor Treatment and Endpoint Temperature Effects on U.S. Choice Beef Tenderness. H. Wang, J.R. Claus and N.G. MarriottFACTORS AFFECTING TEXTURE: Rheological Properties of Cheddar Cheese as Influenced by Fat Reduction and Ripening Time. Z. Ustunol, K. Kawachi and J. SteffeFACTORS AFFECTING TEXTURE: Texture Evaluation of Ultrafiltered Teleme Cheese. S. Raphaelides, K.D. Antoniou and D. PetridisFACTORS AFFECTING TEXTURE: Texture of Cheddar Cheese as Influenced by Fat Reduction. A. Bryant, Z. Ustunol and J. SteffeFACTORS AFFECTING TEXTURE: Blanch Temperature/Time Effects on Rheological Properties of Applesauce. A.M. Godfrey Usiak, M.C. Bourne and M.A. RaoFACTORS AFFECTING TEXTURE: Optimization of Blanching for Crispness of Banana Chips Using Response Surface Methodology. J.C. Jackson, M.C. Bourne and J. Barnard

LITERATURE ABSTRACTS

INSTRUMENTAL MEASUREMENTS: Physicochemical Properties of Cocoyam Starch. R.D. Lauzon, K. Shiraishi, M. Yamazaki, S. Sawayama, N. Sugiyama and A. Kawabata. INSTRUMENTAL MEASUREMENTS: Studies on Rheological Properties of Rice‐Soya Crackers. M.V. Prince, P.K. Chatopadhyay and R.K. Mukherjee. INSTRUMENTAL MEASUREMENTS: Mechanical Properties of Wheat. Y.S. Kang, C.K. Spillman, J.L. Stele and D.S. Chung. INSTRUMENTAL MEASUREMENTS: Vkcoelastic Property Changes in Cheddar Cheese During Ripening. M. Rosenberg, Z. Wang. SENSORY MEASUREMENTS: Cheddar Cheese Texture Related to Salt Release During Chewing, Measured by Conductivity ‐ Preliminary Study (An Hypothesis Paper). F.R. Jack, J.R. Piggot and A. Paterson. FACTORS AFFECTING TEXTURE: Frozen Carrots Texture and Pectic Components as Affected by Low Temperature Blanching and Quick Freezing. M. Fuchigami, K. Miyazaki and N. Hyakumoto. FACTORS AFFECTING TEXTURE: Programmed Freezing Affects Texture, Pectic Composition and Electron Microscopic Structures of Carrots. M. Fuchigami, N. Hyakumoto. FACTORS AFFECTING TEXTURE: Texture and Pectic Composition Differences in Raw, Cooked and Froze‐Thawed Chinese Cabbages due to Leaf Posithn. M. Fuchigani, N. Hyakumoto. FACTORS AFFECTING TEXTURE: Low Temperature Blanching Effects on Chemistry, Firmness and Structure of Canned Green Beans and Carrots D.W. Stanley, M.C. Bourne. FACTORS AFFECTING TEXTURE: Rheological Properties of Solutions and Emulsions Stabilized with Xanthan Gum and Propylene Glycol Algiiate. D.J. Pettitt, J.E.B. Wayne, J.K. Renner Nantz and C.F. Shoemaker. FACTORS AFFECTING TEXTURE: Postmortem Delay Time and Heating Rate Affext Tenderness and Ultrastructure of Prerigor Cooked Bovine Muscle. J.Y. Wu (Dept. of Food Sci.), E.W. Mills and W.R. Hennirig. GENERAL PRINCIPLES: ‘Weak Gel’ Properties of Khan Flour from Belschrniedia sp. ‐ a Traditional Food Thickener from Tropical West Africa R. Ndjouenken. GENERAL PRINCIPLES: Gelation Mechanism of Methylhydroxypropylcellulose in Aqueous Solution. Y. Yuguchi, H. Urakawa, S. Kitamura, S. Ohno and K. Kajiwara. GENERAL PRINCIPLES: Gelation Mechanism and Rheological Properties of Rice Starch. C.‐Y. Lii, Y.Y. Shao and K.H. Tseng.

Texture of Cheddar Cheese as Influenced by Fat Reduction

ABSTRACTCheddar cheeses with five different fat levels (34, 32, 27, 21, and 13 %) were manufactured in a randomized block design experiment and replicated four times. Cheeses were ripened for 4 months at 7°C. Microstructure was studied using Scanning Electron Microscopy (SEM). Texture characteristics (adhesiveness, cohesiveness, hardness, and springiness) were determined by Texture Profile Analysis (TPA) using the Instron Universal Testing Machine and a trained sensory panel. Scanning electron micrographs showed that the open‐intricate microstructure of the cheeses was lost with a decrease in fat content. Hardness and springiness increased while adhesiveness and cohesiveness of the cheeses decreased with decreasing fat content. Texture attributes were influenced by the nature of the protein matrix that resulted due to fat removal.

Cheddar Cheese Texture Related to Salt Release During Chewing, Measured by Conductivity—Preliminary Study

ABSTRACTSalt is dispersed throughout the matrix of Cheddar cheese. We hypothesized that the manner in which salt is released into the mouth during chewing may be directly related to cheese breakdown, and hence texture. Conductivity (used as the best estimate of salt) in the mouth was continually monitored during consumption of a range of Cheddars. Characteristics of conductivity changes varied between cheeses. Relationships were observed between such changes and instrumental and sensory measures of texture. This preliminary study, based on responses of a single subject, suggests the potential of salt release data to help distinguish texture in cheese.

LITERATURE ABSTRACTS

Journal of Texture StudiesVolume 25, Issue 4 p. 479-486 LITERATURE ABSTRACTS First published: December 1994 https://doi.org/10.1111/j.1745-4603.1994.tb00777.xAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Abstract GENERAL PRINCIPLES: Dynamic Rheological Properties and Microstructure of Partially Insolubilized Whey Protein Concentrate Gels. T.Y. Hung and D.M. Smith GENERAL PRINCIPLES: Stress Relaxation of Fruit Gels. Evaluation of Models and Effects of Composition. M. Gamero, S.M. Fiszman and L. Duran INSTRUMENTATION & METHODOLOGY: Physicochemical and Sensory Characteristics of Selected Michigan Sweet Cherry (Prunus aviurn L.) Cultivars. D.E. Guyer, N.K. Sinha, T-S Chang and J. N. Cash INSTRUMENTATION & METHODOLOGY: Measuring Tenderness of Meat Products by Warner Bratzler Shear Press. M. Zhang and G.S. Mittal INSTRUMENTATION & METHODOLOGY: A Filament Stretching Device for Measurement of Extensional Viscosity. V. Tirtaatmadja and T. Sridhar INSTRUMENTATION & METHODOLOGY: Fractal Analysis to Characterize Ruggedness Changes in Tapped Agglomerated Food Powders. B.J. Berletta and G.V. Barbosa-Canovas INSTRUMENTATION & METHODOLOGY: Performance of the Helical Screw Rheometer for Fluid Food Suspensions. M.S. Tamura, C.F. Shoemaker and J.M. Henderson INSTRUMENTATION & METHODOLOGY: Objective Measurement of Retrogradation in Cooked Rice During Storage. I. Lima and R.P. Singh INSTRUMENTATION & METHODOLOGY: Compressive Stress-Strain Relationships of Two Puffed Cereals in Bulk. C. Nuebel and M. Peleg INSTRUMENTATION & METHODOLOGY: Effects of Flour-to-Water Ratio and Time of Testing on Sorghum Porridge Firmness as Determined by a Uniaxial Compression Test. A.A. Mohamed, B.R. Hamaker and A. Aboubacar INSTRUMENTATION & METHODOLOGY: Relationships Between Electromyography, Sensory and Instrumental Measures of Cheddar Cheese Texture. F.R. Jack, J.R. Piggott and A. Paterson SENSORY ASSESSMENT: What Sensory Characteristics Drive Product Quality? An Assessment of Individual Differences. H. Moskowitz and B. Krieger SENSORY ASSESSMENT: Time-Intensity Methodology for Beef Tenderness Perception. L. M. Duizer, E.A. Gullett and C.J. Findlay FACTORS AFFECTING TEXTURE: Hydrothermal Processing of Pacific Chum Salmon: Effects on Texture and In-Vitro Digestibility. S. Bhattacharya, G.S. Choudhury and S. Studenaker FACTORS AFFECTING TEXTURE: Rheological Properties of Mozzarella Cheese Filled with Dairy, Egg, Soy Proteins, and Gelatin. Y.L. Hsieh, J.J. Yun and M.A. Rao FACTORS AFFECTING TEXTURE: Firmness of Canned Grapefruit Sections Improved with Calcium Lactate. T.A. Baker FACTORS AFFECTING TEXTURE: Mass Transfer and Textural Changes during Processing of Apples by Combined Methods. A. Monsalve-Gonzalez, G.V. Barbosa-Canovas and R.P. Cavalieri Volume25, Issue4December 1994Pages 479-486 RelatedInformation

Relationships between Electromyography, Sensory and Instrumental Measures of Cheddar Cheese Texture

ABSTRACTCheddar cheeses with a wide range of textural characteristics were differentiated using electromyography (EMG), quantitative descriptive profiling and Instron deformation measurements. Two principal components, accounting for 54% and 24% of the variance in sensory scores respectively, were identified: (1) soft/smooth and hard/coarse, and (2) sticky/mouthcoating and rubbery/chewy. All measured Instron variables discriminated among cheeses and were good predictors of sensory scores. EMG traces of masticatory muscle activity were unique for each subject for different samples, so prediction of sensory perceptions from these data were subject dependent. Correlations between EMG and Instron measurements were observed, but were not consistent from one subject to another.

Effect of Added Lactobacilli on Composition and Texture of Cheddar Cheese During Accelerated Maturation

ABSTRACTThe evolution of cheese composition and texture was studied in maturing Cheddar cheese supplemented with live cells and cell homogenates of Lactobacillus casei‐casei L2A in order to accelerate maturation. The pH was significantly modified by the lactic acid of the bacterial additives. The Theological properties showed the same general pattern of evolution in experimental as in control cheeses. The process we developed has led to a good‐quality matured cheese with 40% increase in flavor intensity compared to control cheeses.

Direct observation of fine structures of bacteria in ripened Cheddar cheese by electron microscopy.

This investigation was undertaken to clarify ultrastructure of Cheddar cheese texture and morphological changes in lactic acid bacteria firmly embedded in cheese. Fine structures of Cheddar cheese ripened for 5 months, sliced into ultra-thin sections were observed with an electron microscope. Cheese bacteria were often found crowded around larger fat globules in limited regions of cheese. Shapes of living cells were short and rod-like. Cell walls, cross-wall sections and several organelles were distinctly observed in living cells. Intact cells were recognized to be clearly differentiated from dead cells by morphological changes. The occurrence of cell wall lysis characterized dead cells, and segments of cell walls were released from cells and curled nearly after lysis. Unit membranes of protoplast were also maintained without bursting. Moreover, protrusion of cell contents from protoplasts was also found in the cells from which parts of cell wall had been released.

An Analysis of the Results of the 1947 Collegiate Students’ International Contest in Judging Dairy Products

Summary 1.The key to the success of the winning contestants lay in their abilities to evaluate the flavor of the dairy products more nearly in line with the judgment of the official than their competitors. Also, they approximated more nearly the judges' decision in scoring and determining the body and texture of Cheddar cheese and vanilla ice cream. The three high contestants agreed that no body and texture defects were present in the butter samples scored. 2.The items of melting quality and color of ice cream, sediment, container and closure of milk, color and salt of butter, and color of cheese are not so important as flavor and/or body and texture in testing the judging proficiency of the participants in the contest. 3.With the exception of ice cream, contestants of the fourth quartile failed to score higher because of their inability to place a correct score on the flavor of the product. 4.Concerning the use of the suggested normal range in the scoring of each product, the following tendencies were observed: In the scoring of the flavor of butter, the contestants were more conservative than the judges. In the rating of the flavor of cheese and milk, the contestants and the judges were equally moderate. In the scoring of the flavor of ice cream, the contestants were much more conservative than the judge. All contestants were exceedingly cautious in placing scores on the body and texture of cheese and ice cream.

Effect of Salts on the Solubility of Casein and Paracasein

Summary The pH precipitation zone of paracasein is much wider than that of casein. Sodium fluoride, chloride and iodide increased the alkaline solubility zone of casein, but sodium iodide and chloride restricted the alkaline solubility zone of paracasein. Sodium fluoride showed an anomalous behavior with paracasein which is related to its plasticising action associated with the precipitation of calcium. Paracasein in the presence of a suitable concentration of sodium chloride shows solubility zones at pH 2.5, 6.0, and 9.5, and zones of insolubility at pH 1.0, 4.5, and 7.0–9.0. The texture of cheddar cheese is effected favorably by the peptizing action of sodium chloride on paracasein in the pH zone between 5.5 and 6.0. The following factors influence the body and texture of processed cheese: (1) Conditions of heating; (2) Composition; (3) Degree of ripening; (4) pH zone; (5) Removal of calcium from paracasein; (6) Peptization of the paracasein.

The Effect of Flash Pasteurization of Milk upon the Flavor and Texture of Cheddar Cheese

Summary A maximum flash temperature of 168°F. may be used in heating milk for the manufacture of cheddar cheese. Higher temperatures give a weak texture, a scorched flavor and sometimes allow a bitter flavor to develop. Heating milk to 160° to 168°F. improves the quality of the cheese in the case of poor milk, although uniform improvement is not noticed in the case of milk of good quality. Gassy milk pasteurized to 176°F. produces cheese of better quality than if the raw milk were used. Greater uniformity in the cheese is obtained by heating the milk. A yield of 9.49 pounds of cheese for each 100 pounds of milk testing 3.34 per cent butterfat was obtained. The loss of butterfat in the whey was 0.053 per cent lower when the milk was heated.

Enquiry into the Factors which Control the Texture of Cheddar Cheese. Part I

Very little work has yet been carried out on the Texture of Cheese although this is one of the most important factors controlling its market value. The present investigation was undertaken with the view of ascertaining the influence of “acidity” on curd, caseinogen and casein.