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Cited by 442Proteins in Food SystemsAdvanced Scientific Research MethodsMilk Quality and Mastitis in Dairy Cows

Rheological Evaluation of Maturing Cheddar Cheese

CREAMER, LAWRENCE K., OLSON, NORMAN F.·1982·Journal of Food Science
DOI 10.1111/j.1365-2621.1982.tb10138.x
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Abstract

A number of Cheddar cheese samples of different age, pH and moisture content have been examined rheologically and electrophoretically to determine whether the progressive changes in cheese texture were related to casein proteolysis. The force‐compression curves obtained by crushing cubes of cheese between small flat plates at constant speed were different for the different cheese samples and were affected by the moisture content, pH and extent of α sl ‐casein proteolysis that had taken place in the cheese. These results support a model of cheese micro structure in which an extensive network involving α sl ‐ casein molecules traverses the cheese and as the cheese ripens, chymosin cleavage of α sl ‐casein weakens the protein network. Such a model explains the rapid decrease in Cheddar cheese yield‐force that occurs during the early stages of ripening.

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Crossref · 10.1111/j.1365-2621.1982.tb10138.x

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14 of 14 references verified0 citation errors · 0 not checkable

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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 Creamer and Olson 1982

  • Proteolysis has important consequences for the development of cheese texture due to cleavage of the protein matrix and flavour through the production of precursors of volatile flavour compounds and directly by the liberation of amino acids and certain peptides.

    “Proteolysis has important consequences for the development of cheese texture due to cleavage of the protein matrix (Creamer and OIson, 1982;Lawrence et al, 1983) and f1avour through the production of the precursors of a number of volatile f1avour compounds and directly by the liberation of amino acids and certain peptides (see Fox et al, 1995a).”

    From Chemical methods for the characterization of proteolysis in cheese during ripening (1997) · cites this paper as Creamer and Olson, 1982

  • Proteolysis generates two new ionic groups for every peptide bond that is hydrolyzed.

    “Proteolysis generates two new ionic groups for every peptide bond that is hydrolyzed”

    From Invited review: perspectives on the basis of the rheology and texture properties of cheese. (2003) · cites this paper as Creamer and Olson, 1982

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Authors
CREAMER, L. K., & OLSON, N. F.
Affiliations
University of Wisconsin–Madison (US)
Venue
Journal of Food Science
Publisher
Wiley
Published
1982-03
Volume
47
Issue
2
Pages
631-636
ISSN
  • 0022-1147 (ISSN-L)
  • 1750-3841
DOI
10.1111/j.1365-2621.1982.tb10138.x
OpenAlex
W1999871381
Cited by
442
References
14
Citations by year
2026: 2 · 2025: 6 · 2024: 5 · 2023: 2 · 2022: 11 · 2021: 7 · 2020: 8 · 2019: 6 · 2018: 9 · 2017: 12 · 2016: 7 · 2015: 19 · 2014: 19 · 2013: 12 · 2012: 9
FWCI
10.46
Type
journal article
Language
en
Open access
closed
Licence
onlinelibrary.wiley.com/termsAndConditions#vor (vor, 8943 d)
Locations
Journal of Food Science (publishedVersion)
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 › Agronomy and Crop Science › Milk Quality and Mastitis in Dairy Cows
Keywords
Cheddar cheese, cheese ripening, cheese texture, rheology, casein hydrolysis, αs1-casein, chymosin, cheese moisture content, cheese pH, cheese microstructure, protein networks

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