Cheddar cheese production

Although not well understood, demethiolation has been noted in some fungi.38 Moreover, evidence for a required enzyme activity was obtained for lactococci (used in cheddar cheese production)40 and a relatively high level of demethiolase activity was present in Kluyveromyces lactis, a cheese-ripening yeast (see below).41... 

This liposome enzyme system is a combination of an endopeptidase and an exopeptidase. The enzymes are slowly released after the cheese is put into the aging chamber. Using these liposomes for cheddar cheese production showed that the liposomes were evenly distributed and 90% of the added enzyme was retained in the cheese curd. The resulting cheese ripened in half the normal time with excellent flavor and textural properties. 

The ketone 2 heptanone has been identified as contnbuting to the odor of a number of dairy products including condensed milk and cheddar cheese Describe a synthesis of 2 heptanone from acetylene and any necessary organic or inorganic reagents... 

Food products can generally be considered as a mixture of many components. For example, milk, cream and cheeses are primarily a mixture of water, fat globules and macromolecules. The concentrations of the components are important parameters in the food industry for the control of production processes, quality assurance and the development of new products. NMR has been used extensively to quantify the amount of each component, and also their states [59, 60]. For example, lipid crystallization has been studied in model systems and in actual food systems [61, 62]. Callaghan et al. [63] have shown that the fat in Cheddar cheese was diffusion-restricted and was most probably associated with small droplets. Many pioneering applications of NMR and MRI in food science and processing have been reviewed in Refs. [19, 20, 59]. 

Typically, sorption isotherms are constructed for a single food ingredient or food system. An alternative approach is to plot the moisture content versus water activity (or relative vapor pressure) values for a variety of as is food ingredients and food systems. The result is a composite food isotherm (Figure 17). The composite isotherm fits the typical shape observed for a sorption isotherm for an individual food system, with a few products falling above or below the isotherm curve (chewing gum, honey, raisins, bread, and colby and cheddar cheeses). Slade and Levine (1991) were the first to construct such a plot using moisture content and aw values from van den... 

The production of sulphur compounds is believed to be very important in the development of Cheddar cheese flavour. Residual sulphydryl oxidase activity may play a role in initially reoxidizing sulphydryl groups exposed upon heating cheesemilk the sulphydryl groups thus protected may be reformed during the ripening process. 

There are at least 1000 named cheese varieties, most of which have very limited production. The principal families are Cheddar, Dutch, Swiss and Pasta filata (e.g. Mozzarella), which together account for about 80% of total cheese production. All varieties can be classified into three superfamilies based on the method used to coagulate the milk, i.e. rennet coagulation (representing about 75% of total production), isoelectric (acid) coagulation and a combination of heat and acid (which represents a very minor group). 

Cheddar cheese originated in a little village in Cheddar, England. It was initially made as a stirred curd product without matting (Kosikow-ski 1978A). 

Reliable data on the cholesterol content of dairy products, lacking in the past, are now available (LaCroix et al 1973). The amount in whole milk fat was 13.49 1.01 mg per 100 g milk which contained 3.47 0.74 g of fat. Data were obtained from 27 kinds of products, and from these an equation was derived for estimating the cholesterol content of dairy products with fat contents greater than those of whole milk. It is obvious that more fat is accompanied by more cholesterol, e.g., Cheddar cheese contains 102 mg/100 g, an approximate 8fold increase over whole milk. 

The bioavailability of calcium from dairy foods is considered to be excellent (Schaafsma 1983). Evidence from animal studies suggests that the form of calcium in dairy foods may influence the bioavailability of this mineral (Wong and LaCroix 1980). For example, dairy foods that contain colloidal calcium phosphate or calcium caseinate (e.g., as in Cheddar cheese) appear to be somewhat better sources of calcium than foods that contain ionic calcium (e.g., yogurt, buttermilk). However, calcium in milk and other milk products is of greater bioavailability to humans than calcium found in other food sources. According to Renner (1983), calcium utilization from skim milk powder is 85% compared with 22-74% from vegetables. Dietary fiber in plant cell... 

M. miehei rennet is the most heat stable of all the commonly used milk-clotting enzymes (Thunell et al 1979). None is destroyed during Cheddar cheese manufacture although, like M. pusillus var. Lindt rennet, less than 2% remains active in the cheese (Harper and Lee 1975 Holmes et al. 1977). It remains active in the whey and is concentrated in condensed whey products. 

Combined or single effects of heating and acid production by the starter bacteria increase whey syneresis and establish moisture levels for a given variety of cheese. Almost 96% of the moisture lost in Cheddar cheese during cooking occurs in the first 30 min (Lawrence 1959). A comprehensive review of syneresis has been written by Walstra et al. (1985). 

Shahani 1971). There is still considerable debate over the contribution of fat and its breakdown products to flavor in Cheddar cheese (Law 1984 Aston and Dulley 1982). 

Sharpe, M. E. and Franklin, J. G. 1962. Production of hydrogen sulphide by lactobacilli with special reference to strains isolated from Cheddar cheese. VIII Int. Cong. Microbiol B11.3. 

Park and Marth (1972B) prepared a series of cultured milks which contained Salmonella typhimurium. Survival of salmonellae in the products stored at 11 °C ranged from less than three days to more than nine days, depending on species of starter culture, strain of a given species, level of inoculum used to prepare the cultured product, temperature at which the product was cultured, and amount and speed of acid production. In other studies, Park et al (1970) noted that S. typhimurium survived for up to seven to ten months in Cheddar cheese made with a slow acid-producing starter culture and stored at 13° or 7°C, respectively. In contrast, Goepfert et al. (1968) and Hargrove et al. (1969) found that S. typhimurium survived for three to seven months... 

Dacre, J. C. 1953. Cheddar cheese flavor and its relation to tyramine production by lactic acid bacteria. J. Dairy Res. 20, 217-223. 

An early application for the propionates was that of dipping Cheddar cheese in an 8% propionic arid solution, This increased mold-free life by 4 to 5 times more than when no preservative was added. For pasteurized process cheese and cheese products, propionates can be added before or with emulsifying salts. Research has indicated that propionate-treated parchment wrappers provide protection for butter. 

Many enzymatic assays have also been developed for the analysis of proteolytic products. Total amino acids in Cheddar cheese were determined by Puchades et al. (1990) using the L-amino acid oxidase enzyme. Glutamic acid has been quantified by flow injection analysis using glutamate dehydrogenase (Puchades et al., 1989) and using the Boehringer-Mannheim kit (McSweeney et al., 1993). 

Several of the smaller volatile compounds formed from the catabolism of products of primary proteolysis (e.g., amino acids) can be determined by GC. The development of capillary columns and interfacing GC with MS has noticeably increased the sensitivity of this analysis. Over 200 volatile compounds have been identified in Cheddar cheese. A list of several of these compounds can be found elsewhere (Fox et ah, 2004a Singh et ah, 2003). The instrumental techniques available for the characterization of cheese aroma were also discussed recently (Le Quere, 2004 Singh et al., 2003). 

Creamer, L. K. and Richardson, B. C. (1974). Identification of the primary degradation product of asl-casein in Cheddar cheese. NZ J. Dairy Sci. Technol. 9,9-13. 

Manning, D. J. (1978). Cheddar cheese flavor studies I. Production of volatiles and development of flavor during ripening.. Dairy Res. 45,479-490. 

Improvement of membrane separation technology has resulted in the isolation of MFGM-enriched material from commercially available products. A phospholipid-rich fraction can be extracted from whey (Boyd et al., 1999) and buttermilk (Sachedva and Buchheim, 1997) with a reported yield of 0.25 g of phospholipids/g of protein in buttermilk (Sachdeva and Buchheim, 1997). Microfiltration of whey derived from the Cheddar cheese process, using 0.2 pm ceramic filters results in a fraction containing two major phospholipids, phosphatidylcholine and phosphatidylethanolamine, and lesser amounts of phosphatidylinositol, phosphatidylserine, sphingomyelin and cerebrosides (Boyd et al., 1999). The phospholipid fraction separated from the total lipids contains a larger proportion of mono- and polyunsaturated fatty acids (mainly oleic, Cig i and linoleic, C ) compared to the total lipid and the neutral lipid fraction (Boyd et al., 1999). 

Fenelon, M.A., Beresford, T.P., Guinee, T. P. 2002. Comparison of different bacterial culture systems for the production of reduced-fat Cheddar cheese. Int. J. Dairy Technol. 

Kucukoner, E., Haque, Z.U. 1995. Production of reduced fat (5%) Cheddar cheese using different fat replacers. J. Dairy Sci. 78, (Suppl. 1), 122 (abstr). 

Olson, N.F., Bogenrief, D.D. 1995. Functionality of Mozzarella and Cheddar cheese. In Proc 4th Cheese Symposium (T.M. Cogan, P.F. Fox, R.P. Ross, eds.), pp 81-89, National Dairy Products Research Centre, Teagasc, Moorepark, Fermoy, Cork, Ireland. 

Chapman, H.R., Sharpe, M.E., Law, B.A. 1976. Some effects of low-temperature storage of milk on cheese production and Cheddar cheese flavor. Dairy Ind. Int. 41, 42-45. 

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