Cheddar cheese ripening

Wilkinson, M.G. (1992) Studies on the Acceleration of Cheddar Cheese Ripening, Ph.D. Thesis, National University of Ireland, Cork. 

Yiadom-Farkye, N. 1986. Role of chymosin and porcine pepsin in Cheddar cheese ripening. Ph.D. Thesis. Utah State University, Logan. 

Umemoto, Y. and Sato, Y. 1975. Relation of Cheddar cheese ripening to bacterial lipoly-sis. Agr. Biol Chem. 39, 2115-2122. 

Law, B. A., Sharpe, M. E. and Reiter, B. 1974. The release of intracellular dipeptidase from starter streptococci during Cheddar cheese ripening. J. Dairy Res. 41, 137-146. 

Marth, E. H. 1963. Microbiological and chemical aspects of Cheddar cheese ripening. J. Dairy Sci. 46, 869-890. 

Chin, H. W. and Rosenberg, M. (1998). Monitoring proteolysis during Cheddar cheese ripening using two-dimensional gel electrophoresis. J. Food Sci. 63,423-428. 

Kaiser, K. P., Belitz, H. D., and Fritsch, R. J. (1992). Monitoring Cheddar cheese ripening by chemical indices of proteolysis. Z. Lebensm.-Unters. Forsch. A 195, 8-14. 

Reducing the fat content impairs the functionality of Cheddar and Mozzarella, as reflected by decreases in flowability and stretchability and an increase in the apparent viscosity of the melted cheese (Figures 11.12, 13, 14). The flowability of 1 and 6 wk-old Mozzarella decreased by 9-25% as the fat content was reduced from 25-9% (w/w) (Tunick et al., 1993b, 1995 Tunick and Shieh, 1995), while the flowability of Cheddar cheeses ripened for < 180 d decreased by 70 to 95% on reducing the fat level from 32 to 6% (w/w) (Guinee et al., 2000a). 

Creamer, L.K. 1971. Beta-casein hydrolysis in Cheddar cheese ripening. N.Z. J. Dairy Sci. Technol. 6, 91. 

Crow, V. L., Martley, F. G., Coolbear, T., and RoundhUl, S. (1996). Influence of phage-assisted lysis of Laaococcus lactis subsp. lactis ML8 on Cheddar cheese ripening. Int. Dairy J. 5 (in press). 

Kenny, O., FitzGerald, R.J., O Cninn, G., Beresford, T., and Jordan, K., Autolysis of selected Lactobacillus helveticus adjunct strains dnring Cheddar cheese ripening, Int. Dairy J., 16, 797, 2006. 

Benech, R.-O., Kheadr, E.E., Lacroix, C., and Eliss, I. 2002. Antibacterial activities of nisin Z encapsulated in liposomes or produced in situ by mixed culture during cheddar cheese ripening. Appl. Environ. Microbiol. 68 5607-5619. 

Guldfeldt, L.U., Sorensen, K.I, Stroman, P., Behrndt, H. et al (2001) Effect of starter cultures with a genetically modified peptidolytic or lytic system on Cheddar cheese ripening. Int. Dairy /, 11, 373-382. 

Banks, J.M. and Williams, A.G. (2004) The role of the nonstarter lactic add bacteria in Cheddar cheese ripening. Int J Dairy Technol 57, 145-152. 

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... 

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. 

Figure 10.19 Urea-polyacrylamide gel electrophoretograms of Cheddar cheese after ripening for 0, 1, 2, 3, 4, 6, 8, 10, 12, 14, 16, 18 or 20weeks (lanes 1-14) C, sodium caseinate. (Supplied...

Rao, K. S. N., Krishna, N., Nand, K., Srikanta, S., Krishna-Swamy, M. A., and Murthy, V. S. 1979. Changes during manufacture and ripening of Cheddar cheese prepared with fungal rennet substitute of Rhizopus oligosporus. Nahrung 23, 621-626. 

During cheese ripening, proteases associated with starter culture organisms are released into cheese after cell lysis (Law et al. 1974). The proteolytic activity associated with lysed lactic streptococci is necessary for proper flavor development in Cheddar and other cheese varieties. The role of streptococcal proteases and peptidases appears to be production of flavor compound precursors such as methionine and other amino acids, rather than direct production of flavor compounds (Law et al. 1976A). Additional discussion of cheese ripening is presented in Chapter 12. 

Micrococci comprise approximately 78% of the nonlactic bacteria in raw milk Cheddar cheese (Alford and Frazier 1950). The proteolytic system of Micrococcus freudenreichii functions optimally at 30 °C and at a pH near neutrality (Baribo and Foster 1952). An analysis of pro-teinases present in 1-year-old Cheddar cheese indicates that micrococci may contribute to proteolytic activity (Marth 1963). Proteolytic micrococci also contribute to the ripening of surface-ripened cheeses such as brick and Camembert (Lenoir 1963 Langhus et al. 1945). Micrococcal proteases probably contribute to development of ripened cheese flavor when ripening temperatures are above 10°C (Moreno and Kosikowski 1973). This effect results from degradation of /3-casein. 

Park, H. S., Marth, E. H., Goepfert, J. M. and Olson, N, F. 1970. The fate of Salmonella typhimurium in the manufacture and ripening of low-acid Cheddar cheese. J. Milk Food Technol. 33, 280-284. 

Amantea, G. F., Skura, B. J., and Nakai, S. (1986). Culture effect on ripening characteristics and rheological behavior of Cheddar cheese. J. Food Sci. 51,912-918. 

Chen, M., Irudayaraj, J., and McMahon, D. J. (1998). Examination of full fat and reduced fat Cheddar cheese during ripening by Fourier transform infrared spectroscopy. J. Dairy Sci. 81, 2791-2797. 

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