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Improving the Quality of Low Fat Cheddar Cheese
Guinee, Timothy P. Fenelon, Mark O'Kennedy, Brendan Mulholland, E.
Guinee, Timothy P.
Fenelon, Mark
O'Kennedy, Brendan
Mulholland, E.
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1999-02-01
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EoPR 4427.pdf
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Guinee, T.P., Fenelon, M., O'Kennedy, B.T., Mulholland, E.O., Improving the Quality of Low Fat Cheddar Cheese, End of Project Reports, Teagasc, 1999.
Abstract
The aims of this study were to elucidate the contribution of fat to cheese biochemistry and texture and to improve the texture and flavour of half-fat Cheddar cheese by modifications in make procedure, the addition of a fat mimetic, and/or the use of novel starter cultures/bacterial culture adjuncts.
The main conclusions were as follows:
A 'Moorepark Process' has been established for the production of half-fat Cheddar cheese with improved sensory acceptability. The flavour and texture of half-fat (17% w/w) Cheddar was improved by modification of the cheesemaking procedure and/or ripening conditions and through the use of novel starter cultures and/or bacterial culture adjuncts.
Extensive databases have been compiled on:
the effects of fat on the compositional, microbiological, biochemical, rheological and sensory properties of, and the yield of, Cheddar cheese.
the compositional, biochemical and sensory characteristics of commercial Cheddar cheeses of different fat levels, available on the Irish and UK markets.
Reduction in the fat level of Cheddar cheese resulted in a marked deterioration both in texture and flavour due to:
increases in cheese hardness and fracture stress, indicating that the cheese became more elastic, tough and less amenable to mastication.
a higher ratio of secondary-to-primary proteolysis
a reduction in the level of primary proteolysis and an increase in the concentration of hydrophobic peptides which are conducive to bitterness.