Texture cheese

Solubilizes of colloidal calcium phosphate and thereby affects cheese texture rapid acid production leads to a low level of calcium in the cheese and a crumbly texture (e.g. Cheshire) and vice versa (e.g. Emmental). 

Milk fat plays a very important role in the development of texture in cheese. Reduced-fat cheeses tend to be firmer and more elastic than cheeses with a higher fat content. Undoubtedly the presence of a more dense protein matrix results in a firmer cheese. The precise role of fat in cheese texture is not well understood, since problems of increased firmness can be partially overcome by increasing the MNFS. Studies by Green et al (1981) on the texture of cheeses made from concentrated milk suggest a possible role of fat in cheese firmness. Reduced fat in the curd would result in a smaller fat-protein interfacial area and an increased separation between fat globules. The capacity of the fat and protein phases of cheese to move in relation to each other would be reduced and would consequently result in a firmer cheese. 

Green, M. L. 1984. Milk coagulation and the development of cheese texture. In Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk. F. L. Davies and B. A. Law (Editors). Elsevier Applied Science Publishers, LD., London, pp. 1-33. 

The structural organization of the components of a cheese, especially the protein network, affect the cheese texture in particular the stress at fracture, the modulus, and work at fracture could be predicted very well from the size of the protein aggregates (Wium et al., 2003). Cheeses having a regular and close protein matrix with small and uniform (in size and shape) fat globules show a more elastic behavior than cheeses with open structure and numerous and irregular cavities (Buffa et al., 2001). 

Proteolysis in cheese has been studied extensively and reviewed (Fox and Wallace 1997 McSweeney, 2004 Upadhyay et al., 2004). It contributes directly to flavor, via the formation of peptides and free amino acids (FAA), and indirectly via the catabolism of free amino acids to various compounds including amines, acids, thiols (Curtin and McSweeney, 2004). Proteolysis directly affects the level of intact casein, which is a major determinant of the fracture and functional properties, and of cheese texture (de Jong, 1978b Creamer and Olson, 1982 Creamer et al., 1982 Guinee, 2003 Brown et al., 2003). 

D. Factors that Affect Cheese Quality Cheese Texture... 

Solubilization of colloidal calcium phosphate, which, among other factors, affects curd (cheese) texture, stretchability, and meltability. 

Proteolysis during ripening modifies cheese texture. The casein in low-pH Cheddar is hydrolyzed more rapidly than in normal pH cheese partly because solubilization of CCP causes micellar dissociation and renders the caseins more susceptible to proteolysis (O Keeffe et al, 1975) and partly because more chymosin is retained, and is more active, at low pH (Holmes et al, 1977 Creamer et al, 1985). 

Affects cheese texture via dehydrating effects on the caseins, cheese composition, and its effect on proteolysis. 

Since cheese texture has a major impact on flavor perception, these attributes should, ideally, be considered together. For example, it has been suggested (McGugan et al., 1979) that the main contribution of proteolysis to cheese flavor is due to its effect on cheese texture which affects the release of sapid compounds on mastication of the cheese. However, these two aspects of cheese quality are rarely part of the same investigation and cheese texture is even less well understood at the molecular level than cheese flavor. 

Korolczuk, J., and Mahaut, M. (1989). Viscometric studies on acid type cheese texture. J. Text. Stud. 20, 169-178. 

Proteolysis in cheese has been linked to its importance for texture, taste and flavour development during ripening. Changes of the cheese texture occur owing to the breakdown of the protein network. Proteolysis contributes directly to taste and flavour by the formation of peptides and free amino acids, as well as by Uberation of substrates for further catabolic changes and, thereby, formation of volatile flavour compounds. Besides sensory quality aspects of proteolysis, formation of bioactive peptides as a... 

Adipic acid (pKi = 4.43 pK2 = 5.62) is used in powdered fruit juice drinks, for improving the gelUng properties of marmalades and fruit jellies, and for improving cheese texture. It is syn-... 

Proteolysis contributes not only to aroma formation, but it affects cheese texture. In overripening of soft cheese, proteolysis can proceed almost to liquefaction of the entire cheese mass. 

Awad, S., Hassan, A.N., and Muthukumarappan, K. (2005) Application of exopolysaccharide-producing cultures in reduced-fat Cheddar cheese texture and melting properties J Dairy Sci 88, 4204-4213. 

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