Effect of curd washing on cheese proteolysis, texture, volatile compounds, and sensory grading in full fat Cheddar cheese
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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Free fatty acids have a significant impact on aroma of cheese, either directly by their aromatic tinge or as signs of alkanes, carbonyl compounds, alcohols, and esters; they can cause cheese aroma or bad smell when present in high levels.
“In addition, free fatty acids have a significant impact on aroma of cheese, either directly by their aromatic tinge, or as signs of alkanes, carbonyl compounds, alcohols and esters. Thus, free fatty acids can be a cause of cheese aroma or a cause for bad smell when they exist in high levels (Hou et al. 2014; McCarthy et al. 2017).”
From Optimizing the acceleration of Cheddar cheese ripening using response surface methodology by microbial protease without altering its quality features (2021) · cites this paper as Hou et al. 2014
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- Authors
- Hou, J., Hannon, J. A., McSweeney, P. L. H., Beresford, T. P., & Guinee, T. P.
- Affiliations
- Teagasc - The Irish Agriculture and Food Development Authority (IE)
- University College Cork (IE)
- Corresponding author
- Guinee, Timothy P.
- Venue
- International Dairy Journal
- Publisher
- Elsevier BV
- Published
- 2014-02
- Volume
- 34
- Issue
- 2
- Pages
- 190-198
- ISSN
- 0958-6946 (ISSN-L)
- OpenAlex
- W2051607826
- Cited by
- 45
- References
- 37
- Citations by year
- 2026: 1 · 2025: 2 · 2024: 3 · 2023: 2 · 2022: 4 · 2021: 6 · 2020: 4 · 2019: 4 · 2018: 1 · 2017: 5 · 2016: 6 · 2015: 4 · 2014: 3
- FWCI
- 6.47
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- International Dairy Journal (publishedVersion)
- Funders
- Food Institutional Research Measure
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Keywords
- Cheddar cheese, cheese proteolysis, cheese texture, volatile compounds, sensory evaluation, lactic acid, cheese moisture, cheese ripening, flavor profile, free amino acids
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