Effect of salt and fat reduction on proteolysis, rheology and cooking properties of Cheddar cheese
Open accessAbstract
Full-fat (FF, 33%), reduced-fat (RF, 22%) and half-fat (HF, 16%) Cheddar-style cheeses, each with full salt (FS, 1.9%), reduced salt (RS, 1.2%) or half salt (HS, 0.9%) variants, were made on three separate occasions. Reducing salt from 1.9 to 1.2 or 0.9% in the FF, RF and HF cheeses resulted in lower intact casein, firmness, fracture stress and work to extend the molten cheese, and higher heat-induced flow. The fracture strain of the RF and HF cheeses increased while that of the FF cheese decreased on reducing salt content. The results show the response to reducing salt depended on the variable studied, extent of salt reduction and fat level. Generally, reducing fat had opposite effects to those of salt reduction. There was a significant interaction between salt and fat content on the fracture characteristics, heat-induced flow, and extensibility of molten cheese at ripening times ≥90 d.
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An increase in the protease concentration through the ripening time of Cheddar cheese caused a decrease in the Cheddar moisture content.
“Additionally, an increase in the protease concentration through the ripening time of Cheddar cheese caused a decrease in the Cheddar moisture content (Creamer and Olson 1982; McCarthy et al. 2016).”
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 McCarthy et al. 2016
The Introduction says that reducing salt is accompanied by increases in both moisture content and proteolysis. Section 3.3 discusses moisture loss during a desorption test, not during ripening. Searches for protease concentration and moisture changes over ripening found no passage saying that increasing protease concentration caused Cheddar moisture content to fall; page numbers were unavailable in our copy. (LLM, conf=0.73)
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Sensory Characteristics of Cheddar and Related Cheeses Varieties
O’Sullivan, M. G. (2023) · Wiley eBooks · doi:10.1002/9781119619383.ch10 · Cited by 1 · see citing works
Borges, A. R., Pires, A. F., Marnotes, N. G., Gomes, D. G., Henriques, M., & Pereira, C. (2020) · doi:10.21203/rs.3.rs-19081/v1
Reduced-salt products and challenges
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Low-Fat and Low-Sodium Cheeses
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Alhelli, A. M., Mohammed, N. K., Khalil, E. S., & Hussin, A. S. M. (2021) · Figshare · doi:10.6084/m9.figshare.14266783
Alhelli, A. M., Mohammed, N. K., Khalil, E. S., & Hussin, A. S. M. (2021) · Figshare · doi:10.6084/m9.figshare.14266786
- Authors
- McCarthy, C. M., Wilkinson, M. G., Kelly, P. M., & Guinee, T. P.
- Affiliations
- Teagasc - The Irish Agriculture and Food Development Authority (IE)
- University of Limerick (IE)
- Corresponding author
- Guinee, Timothy P.
- Venue
- International Dairy Journal
- Publisher
- Elsevier BV
- Published
- 2016-05
- Volume
- 56
- Pages
- 74-86
- ISSN
- 0958-6946 (ISSN-L)
- OpenAlex
- W2255822954
- Cited by
- 62
- References
- 45
- Citations by year
- 2026: 1 · 2025: 6 · 2024: 1 · 2023: 7 · 2022: 5 · 2021: 10 · 2020: 11 · 2019: 3 · 2018: 4 · 2017: 11 · 2016: 3
- FWCI
- 8.82
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- www.elsevier.com/tdm/userlicense/1.0/ (tdm)
- www.elsevier.com/legal/tdmrep-license (tdm)
- www.elsevier.com/open-access/userlicense/1.0/ (am, 279 d)
- doi.org/10.15223/policy-017 (stm-asf)
- doi.org/10.15223/policy-037 (stm-asf)
- doi.org/10.15223/policy-012 (stm-asf)
- doi.org/10.15223/policy-029 (stm-asf)
- doi.org/10.15223/policy-004 (stm-asf)
- Locations
- International Dairy Journal (acceptedVersion)
- T-Stór (Teagasc) (submittedVersion, cc-by-nc-sa)
- Funders
- Department of Agriculture, Fisheries and Food (2012219)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Keywords
- Cheddar cheese, salt reduction, fat loss, low-fat cheese, proteolysis, cheese rheology, fracture stress, fracture strain, cheese hardness, cheese ripening
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