Effect of curd washing on cheese proteolysis,texture, volatile compounds,and sensory grading in full fat Cheddar cheese |
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| Affiliation: | 1. Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland;2. School of Food and Nutritional Sciences, University College, Cork, Ireland;2. Wisconsin Center for Dairy Research, University of Wisconsin–Madison, 1605 Linden Drive, Madison 53706;1. Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg, Denmark;2. Chr. Hansen A/S, 2970 Hørsholm, Denmark;2. Faculty Meat and Milk Industry Laboratory, Venezuela Central University, Maracay, Aragua state, 4563, Venezuela;3. Institute of Food Science and Technology, Venezuela Central University, Caracas, Distrito capital, 47097, Venezuela;4. School of Animal Science, Dairy Foods Division, Louisiana State University Agricultural Center, Baton Rouge 70803-4200 |
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| Abstract: | Curd was washed to varying degrees during Cheddar cheese manufacture, by partial replacement of whey with water at the early stages of cooking, to give target levels of lactose plus lactic acid in cheese moisture of 5.3 (control), 4.5, 4.3 and 3.9% (w/w). The cheeses were matured at 8 °C for 270 days. While curd washing had little effect on composition or the mean levels of proteolysis (as measured by pH 4.6 soluble nitrogen and levels of free amino acids), it led to cheeses that were, overall, firmer and less brittle. Curd washing resulted in cheeses having lower levels of some volatile compounds, and being less acid, more buttery, sweeter, saltier and creamier than non-washed cheeses that had more 'sweaty', pungent and farmyard-like sensory notes. The results suggest that curd washing during Cheddar manufacture may be used as a means of creating variants with distinctive flavour profiles. |
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