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A profile of the variation in compositional, proteolytic, lipolytic and fracture properties of retail Cheddar cheese
Author(s) -
M Catherine M,
Wilkinson Martin G,
Kelly Phillip M,
Guinee Timothy P
Publication year - 2017
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12385
Subject(s) - lipolysis , food science , chemistry , casein , lactose , proteolysis , moisture , rennet , dry matter , composition (language) , biochemistry , zoology , biology , adipose tissue , organic chemistry , linguistics , philosophy , enzyme
The study evaluated the composition, proteolysis, lipolysis and fracture properties of eight leading retail brands of full‐fat Cheddar cheese, four mild and four mature. Each brand was purchased on each of six consecutive months. Significant inter‐ and intrabrand variation was evident for most parameters, being pronounced for salt‐in‐moisture, fat‐in‐dry matter, lactic acid, pH , free amino acids, fracture properties and free fatty acids. The inter‐ and intrabrand variation is most likely associated with large seasonal variations in milk composition and the use of insufficiently robust SOP s, leading to changes in key manufacturing variables including ratio of rennet to casein and lactose‐in‐moisture phase.