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Cited by 59Food and Agricultural SciencesMeat and Animal Product QualityAdvanced Scientific Research Methods

Effects of variation in cheese composition and maturation on water activity in Cheddar cheese during ripening

Hickey, D.K., Guinee, T.P., Hou, J., Wilkinson, M.G.·2013·International Dairy Journal
DOI 10.1016/j.idairyj.2012.11.006
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Abstract

Changes in the water activity (aw) of experimental Cheddar cheeses with different compositions were measured over a 270 d ripening period. The ranges of key compositional parameters were typical of those found in commercial Cheddar cheese: moisture (35.6–38.6%), fat (29.9–33.4%), salt (1.4–2.0%), salt-in-moisture (3.8–5.2%), moisture-in-non-fat substances (MNFS, 52.4–56.3%) and pH (5.0–5.7). Linear regression analysis indicated that at ripening times ≤30 d, the aw was inversely correlated with salt-in-moisture, while at 270 d it was positively correlated with levels of moisture and MNFS, but negatively with fat content. The aw decreased significantly (P < 0.001) during ripening, from a mean of ∼0.965 at 1 d to ∼0.956 at 270 d. The preponderant factor responsible for the decrease in aw was the increase in proteolysis, as measured using pH 4.6 soluble N and free amino acids.

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Authors
Hickey, D. K., Guinee, T. P., Hou, J., & Wilkinson, M. G.
Affiliations
  • University of Limerick (IE)
  • Teagasc - The Irish Agriculture and Food Development Authority (IE)
Corresponding author
Hickey, D.K.
ORCID
Venue
International Dairy Journal
Publisher
Elsevier BV
Published
2013-05
Volume
30
Issue
1
Pages
53-58
ISSN
0958-6946 (ISSN-L)
DOI
10.1016/j.idairyj.2012.11.006
OpenAlex
W1993828703
Cited by
59
References
43
Citations by year
2026: 1 · 2025: 7 · 2024: 9 · 2023: 1 · 2022: 5 · 2021: 7 · 2020: 1 · 2019: 3 · 2018: 2 · 2017: 9 · 2016: 4 · 2015: 4 · 2014: 4 · 2013: 2
FWCI
4.92
Type
journal article
Language
en
Open access
closed
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations
International Dairy Journal (publishedVersion)
Funders
Food Institutional Research Measure
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
  • Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
Keywords
Cheddar cheese, water activity, cheese ripening, cheese composition, cheese fat content, proteolysis, free amino acids, soluble nitrogen, cheese pH

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