Cheddar quality

Of these, Manning (40) has reported that pentan-2-one, acetone, methanol along with methanethiol correlate best with Cheddar flavor intensity and Cheddar quality. 

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]. 

Kotula, K. T., Nikazy, J. N., McGinnis, N. and Briggs, G. M. 1984. Protein quality of cheddar cheese compared with casein and fabricated cheese in the rat. Submitted to J. Food Sci. 

Juffs, H. S. 1974. Influence of proteinases produced by Pseudomonas aeroginosa and Pseudomonas fluorescens on manufacture and quality of Cheddar cheese. Aust. J. Dairy Technol. 29, 74-78. 

Subramanian, A. (2009). Monitoring flavor quality, composition and ripening changes of Cheddar cheese using Fourier-transform infrared spectroscopy. PhD Thesis, The Ohio State University, p. 121. 

Subramanian, A., Harper, W. J., and Rodriguez-Saona, L. E. (2009a). Cheddar cheese classification based on flavor quality using a novel extraction method and Fourier transform infrared spectroscopy. J. Dairy Sci. 92, 87-94. 

Bullens, 1994 Anonymous, 1996). Textural defects include increased firmness, rubberiness, elasticity, hardness, dryness, and graininess. The negative flavor attributes of reduced-fat Cheddar include bitterness (Ardo and Mansson, 1990) and a low intensity of typical Cheddar cheese aroma and flavor (Banks et al., 1989 Jameson, 1990). Approaches used to improve the quality of reduced-fat cheese include ... 

Fenelon, M.A. 2000. Studies on the Role of Fat in Cheese and the Improvement of Half-fat Cheddar Cheese Quality, Ph.D. thesis, National University of Ireland, Cork. 

Lawrence, R.C., Gilles, J. 1980. The assessment of potential quality of young Cheddar cheese. N.Z. J. Dairy Sci. Technol. 15, 1-12. 

Lemay, A., Paquin, P., Lacroix, C. 1994. Influence of milk microfluidization on Cheddar cheese composition, quality and yields. In Cheese yield and factors affecting its control. Proc. IDF Seminar, Cork, Ireland, 1993, pp. 288-292, International Dairy Federation, Brussels. 

Shakeel-Ur-Rehman, Waldron D., Fox P.F. 2004. Effect of modifying lactose concentration in cheese curd on proteolysis and in quality of Cheddar cheese. Int. Dairy J. 14, 591-597. 

Because of the high total flavor of cheese, the threshold levels of FFAs are higher than for milk or butter. In Cheddar cheese, ADVs of 2.8 3.0 meq/ 100 g fat are usually attained before rancidity is evident (Deeth and FitzGerald, 1975b). Various studies have shown that rancid Cheddar has 2 10 times more FFAs than good quality cheese (Bills and Day, 1964 Ohren and Tuckey, 1969 Law et al., 1976). 

In some mold-ripened cheeses, a very high FFA content (up to 25% of total fatty acids Gripon, 1987) is acceptable [e.g., >66 000 mg/kg for Blue cheese (Horwood et al., 1981) compared to <4000 mg/kg for good quality Cheddar (Bills and Day, 1964)]. High levels of butyric acid characterise Italian hard cheeses and certain pickled cheeses (Fox and Guinee, 1987), [e.g., up to 520 mg/kg for Greek Feta (Horwood et al., 1981) and >3000 mg/ kg for Romano (Woo and Lindsay, 1984)]. An imbalance in flavor constituents can, nevertheless, lead to undesirably rancid or goaty (C4 o-C8 0) or soapy (Cio o-Ci2 o) flavors in these cheeses (Woo and Lindsay, 1984). 

McCarney, T.A., Mullan, W.M.A., Rowe, M. T. 1994. The effect of carbonation of milk on the yield and quality of Cheddar cheese. In Cheese Yield and Factors Affecting its Control, Special Issue No. 9402, pp. 302-308, International Dairy Federation Brussels. 

Drake, M.A., Harrison, S.L., Asplund, M., Barbosa-Canovas, G.V., and Swanson, B.G. High pressure treatment of milk and effects on microbiological and sensory quality of cheddar cheese, /. Food Sci., 62, 843,1997. 

Studies on production, storage and quality control measures of dairy products including Cheddar, Brie, Danish Blue and Danish Harvarti cheeses, fromage frais and milk [72] 3 NMR imaging methods, i. e., 2-dimentional spin warp 3-dimentional missing pulse steady-state free precession and Dixon chemical shift resolved imaging sequences. [72]... 

As mentioned in Section IV El, the extent of proteolysis varies from very limited, e.g.. Mozzarella, to very extensive, e.g., blue-mould varieties. The use of PAGE showed that the proteolytic pattern, as well as its extent, exhibit marked intervarietal differences (Ledford et al., 1966 Marcos et al., 1979). The PAGE patterns of both the water-insoluble and water-soluble fractions are, in fact, quite characteristic of the variety, as shown in Figs. 11 and 12 for a number of Cheddar, Dutch, and Swiss-type cheeses. RP-HPLC of the water-soluble fraction or subfractions thereof also shows varietal characteristics (Fig. 13). Both the PAGE and HPLC patterns vary and become more complex as the cheese matures and are in fact very useful indices of cheese maturity and to a lesser extent of its quality (O Shea, 1993). Therefore, they have potential in the objective assessment of cheese quality. 

We have made several comparative studies on Cheddar cheese in relation to starter type, manufacturer, ripening temperature, age, and quality. In one such study, urea-PAGE of the WSF and WISF from 22 6-month-old cheeses made using single strain starters showed very little difference... 

FIG. 21. Principal factors that affect the quality of Cheddar cheese. 

The significance of lactobacilli for Cheddar cheese quality is controversial (see Sections IVD3 and IVE7). Many researchers consider their contribu-... 

Since the numbers and strains of lactobacilli in cheese are uncontrolled, it is likely that they contribute to variability in cheese quality. Since it is impossible to eliminate NSLAB completely, even under experimental conditions, it appears worthwhile to determine what factors affect their growth. The number of NSLAB in Cheddar is strongly influenced by the rate at which the curd in cooled and subsequently ripened (Folkertsma et al., 1996). The growth of NSLAB does not appear to be influenced by the concentration of NaCl in the cheese (Turner and Thomas, 1980). It is likely that the moisture content of cheese affects the growth of NSLAB but we are not aware of studies in which this effect has been studied. 

The quality of cheese is influenced by its composition, especially moisture content, NaCl concentration (preferably expressed as S/M), pH, moisture in nonfat substances (MNFS essentially ratio of protein moisture) and % fat in dry matter (FDM). At least five studies (O Connor, 1971 Gilles and Lawrence, 1973 Fox, 1975 Pearce and Gilles, 1979 Lelievre and Gilles, 1982) have attempted to relate the quality of Cheddar cheese to its composition. While these authors agree that moisture content, %S/M and pH are the key determinants of cheese quality, they disagree as to the relative importance of these parameters. 

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