Influence of composition on the biochemical and sensory characteristics of commercial Cheddar cheese of variable quality and fat content |
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Authors: | K N KILCAWLEY P B O'CONNELL D K HICKEY E M SHEEHAN T P BERESFORD P L H MCSWEENEY |
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Affiliation: | Moorepark Food Research Centre, Teagasc, Moorepark, Fermoy, Co., Cork, Ireland and;Department of Food and Nutritional Sciences, University College, Cork, Ireland |
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Abstract: | Ten commercial Cheddar cheeses of variable quality differing in fat content and age were subjected to compositional, proteolytic, lipolytic and sensory analyses. The compositional parameters of the full-fat cheeses were predominantly outside those typically associated with good-quality cheese. Sensory analysis discriminated the full-fat cheeses predominantly by age, with the longer ripened cheeses associated with more negative attributes, some which appeared to be due to excessive lipolysis and/or β-casein breakdown. Both proteolysis and lipolysis appear to be age dependent. The two reduced-fat cheeses were clearly discriminated from the eight full-fat cheeses by sensory analysis that appeared to be due to differences in composition and the extent of lipolysis. |
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Keywords: | Cheddar cheese Composition Full-fat Proteolysis and lipolysis Reduced-fat |
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