Texture of cheese

Bugaud C, Buchin S, Hauwuy A and Coulon J B (2002), Flavour and texture of cheeses according to grazing type the Abundance cheese , Productions Animates, 15, 31-36. 

Lawrence et al. (1984) suggested that all types of cheese can be best classified by their calcium content and pH. According to this classification scheme, the extent of acid production at various stages of cheese manufacture ultimately influences the body and texture of cheese. Cheeses can, therefore, be classified by manufacturing procedure rather than by flavor. 

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. 

The primary (enzymatic) phase of renneting overlaps somewhat with the secondary phase of aggregation. The gel subsequently undergoes syneresis to produce curds and whey while a slow but more general proteolysis of the caseins begins, which eventually contributes substantially to the distinctive flavor and texture of cheese. The enzymatic coagulation of milk and formation of the curd has been reviewed by Dalgleish (1987). Here, attention will be confined to parts of the subject that most clearly relate to the structure and stability of bovine casein micelles. 

Affecting the rheology and texture of cheese and hence the rate of release of sapid compounds from the cheese matrix... 

Changes in the Body and Texture of Cheese as a Result of Aging. Alterations in the physical (functional) properties of the caseins occur during the development of the desirable smooth texture of cheese from the rubbery, elastic curd as a result of aging. The development of desirable textural characteristics of aged cheese is the result of very complex biochemical processes which are incompletely understood at this time. 

The flavor and texture of cheeses are their most important attributes. Generally, the former is the more important but there are exceptions, e.g.. Mozzarella, which has very little flavor and is judged mainly by its textural properties, especially meltability and stretchability. Color and overall physical appearance are of some importance in all varieties in fact, poor appearance and discoloration may be the most important attributes since they are the attributes by which the consumer initially assesses cheese quality or acceptability. 

Sodium is also important in forming the texture of cheese, limiting bacterial growth and dehydrating cheese, thereby helping to form the rind. Most processed meats, e.g., ham and bacon, have added salt to season and cure the meat. Salt also inhibits bacterial growth and helps to emulsify the fat in sausages. 

Calcium caseinate and butter oil have been extruded directly at 50-60% moisture levels to obtain a cheese analog with no surface water or fat (Cheftel et ah, 1992). The fat emulsification and melting ability increased with screw speed or barrel temperature. The texture of the extmded analogs was similar to those obtained by batch cooking and was affected by pH (Cheftel et ah, 1992) and emulsifying salts (Cavalier-Salou and Cheftel, 1991). The product can be used as adjimcts for hamburger, pizza, and sauces. 

High mineral content of cheese curd at draining promotes the development of elastic texture. Minimum mineral loss from the curd occurs after draining. Cheese varieties with eyes (Swiss, Gouda) require elastic curds to permit round eye formation. These cheeses are drained... 

Excessive or insufficient acid development during manufacture can produce variability in the moisture content of cheese and defects in flavor, body, texture, color, and finish (Van Slyke and Price 1952). The rate of lactose fermentation varies with the type of cheese, but the conversion to lactic acid is virtually complete during the first weeks of aging (Van Slyke and Price 1952 Turner and Thomas 1980). Very small amounts of lactose and galactose may be found in cheese months after manufacture. (Huffman and Kristoffersen 1984 Turner and Thomas 1980 Harvey et al. 1981 Thomas and Pearce 1981). Turner and Thomas (1980) showed that the fermentation of residual lactose in Cheddar cheese is affected by the storage temperature, the salt level in the cheese and the salt tolerance of the starter used. 

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 most important fermentative reaction used in dairy processing is the homofermentative conversion of lactose to lactic acid. The efficient manufacture of high-quality cultured products, including most cheese varieties, yogurt, and cultured buttermilk, requires a rapid and consistent rate of lactic acid production. Lactic acid helps to preserve, contributes to the flavor, and modifies the texture of these products. Nearly all starter cultures used to produce acidified dairy products contain one or more strains of lactic streptococci, because these organisms can produce the desired acidity without causing detrimental changes in flavor or texture. Strains of lactic streptococci can be classified as... 

Chapter H2 describes the measurement of textural properties of solid-like foods. The first unit in that chapter, unit H2.i, describes a general procedure commonly used to evaluate the texture of solid foods. This method involves the compression of the food material between two parallel plates. There are a number of empirical textural parameters which can be evaluated with this technique. Simple compressive measurements do not provide a complete textural picture of some foods untthi.i presents variations to the parallel plate compression method with the use of special fixtures. For example the use of a puncture probe or a wire cutting device provide data that may relate more directly to the consumer s evaluation of texture for products like apples and cheese, unit m.3 describes a general protocol for the evaluation of a number of sensory texture parameters. This protocol is... 

Marshall, R.J. (1989). Composition, structure, rheological properties and sensory texture of processed cheese analogues. J. Sci. Food Agric. 50, 237-252. 

Buffa, M.N., Trujillo, A.J., Pavia, M., and Guamis, B. 2001. Changes in textural, microstructural, and colour characteristics during ripening of cheeses made from raw, pasteurized or high-pressure-treated goats milk. Int. Dairy J. 11, 927-934. 

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). 

Discrepancies between the above studies vis-a-vis the effects of homogenization on the textural and rheological characteristics of cheese may be due to differences in homogenization conditions, assay conditions, age of cheese, and fat content. 

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