Primary proteolysis and textural changes during ripening in Cheddar cheeses manufactured to different fat contents
Abstract
The effects of varying fat content in Cheddar cheese, from 6.3 to 32.5 g 100 g(-1), on changes in pH, primary proteolysis and texture were monitored over a 225 d ripening period. Reduction in the fat content resulted in significant (P < 0.05) increases in pH, moisture and protein contents and decreases in the concentration of moisture in the non-fat substance. The increase in pH as the fat content increased was attributed to the concomitant decrease in the lactate-to-protein ratio. Polyacrylamide gel electrophoresis showed that the concentration of intact casein decreased in all cheeses during ripening and that the rate of decrease was not affected by the fat content. However, for a given concentration of casein, alphas1-casein was degraded more slowly, and beta-casein more rapidly, as the fat content was reduced. The slower degradation of alphas1-casein with decreased fat content coincided with a decrease in the ratio of residual chymosin activity to protein in the cheese. At most ripening times, reduction in the fat content resulted in significant increases in the concentration of intact casein, fracture stress, fracture strain, and cheese firmness. The effects of fat reduction on proteolysis and rheology are probably due to the interactive effects of the concomitant changes in composition.
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Glutamic acid (Glu) was by far the most abundant among free amino acids.
“As previously observed in other cheese types [7,19,20], glutamic acid (Glu) was by far the most abundant among FAA (Table S1).”
From Impact of Extending Hard-Cheese Ripening: A Multiparameter Characterization of Parmigiano Reggiano Cheese Ripened up to 50 Months (2020) · cites this paper as [20]
In Cheddar cheese, reduction in fat level results in greater degradation of β-casein; concentration of intact β-casein in full fat and low fat Cheddar cheeses after 180 d of ripening were ca. 90% and 58%, respectively.
“In Cheddar cheese manufactured with milk standardised to different fat contents, reduction in the fat level resulted in greater degradation of β-casein; the concentration of intact β-casein in the full fat and low fat Cheddar cheeses after 180 d of ripening were ca.90% and 58%, respectively [22].”
From Advances in the role of a plant coagulant ( <i>Cynara cardunculus</i> ) in vitro and during ripening of cheeses from several milk species (2002) · cites this paper as [22]
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- Authors
- Fenelon, M. A., & Guinee, T. P.
- Affiliations
- Teagasc - The Irish Agriculture and Food Development Authority (IE)
- Corresponding author
- Guinee, Timothy P
- Venue
- International Dairy Journal
- Publisher
- Elsevier BV
- Published
- 2000-03
- Volume
- 10
- Issue
- 3
- Pages
- 151-158
- ISSN
- 0958-6946 (ISSN-L)
- OpenAlex
- W2057031414
- Cited by
- 169
- References
- 28
- Citations by year
- 2026: 3 · 2025: 8 · 2024: 8 · 2023: 3 · 2022: 4 · 2021: 10 · 2020: 6 · 2019: 11 · 2018: 7 · 2017: 13 · 2016: 8 · 2015: 14 · 2014: 6 · 2013: 9 · 2012: 10
- FWCI
- 6.42
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- International Dairy Journal (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
- Keywords
- Cheddar cheese, cheese fat content, cheese ripening, cheese texture, casein degradation, αs1-casein, β-casein, cheese pH, cheese hardness, fracture stress, fracture strain, cheese rheology, fat loss
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