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Cited by 48Probiotics and Fermented FoodsFermentation and Sensory AnalysisAdvanced Scientific Research Methods

Production of Ingredient-Type Cheddar Cheese with Accelerated Flavor Development by Addition of Enzyme-Modified Cheese Powder

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Hannon, J.A., Kilcawley, K.N., Wilkinson, M.G., Delahunty, C.M., Beresford, T.P.·2006·Journal of Dairy Science
DOI 10.3168/jds.s0022-0302(06)72416-x
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Abstract

Fast-ripened Cheddar cheeses for ingredient purposes were produced by addition of a dried enzyme-modified cheese (EMC; 0.25 and 1 g/100 g of milled curd) at the salting stage during a standard Cheddar cheese-making procedure. Populations of starter and nonstarter lactic acid bacteria (NSLAB), levels of proteolysis and lipolysis, volatile analysis, and flavor development (by quantitative descriptive sensory analysis) were monitored over a 6-mo ripening period. Levels of free AA and free fatty acids were elevated in the experimental cheeses on d 1 because of inclusion of the EMC. Counts of NSLAB were also elevated in the experimental cheeses compared with the control cheese from the start of ripening. Levels of free AA were slightly elevated in the experimental cheeses at 1, 2, and 4 mo, but significantly greater accumulations were detected by 6 mo of ripening, with His, Leu, and glutamate reflecting the greatest increases. Levels of long-chain free fatty acids increased up to 2 mo, indicating an initial stimulation of lipolysis, but had decreased by 6 mo, indicating greater catabolism, probably caused by NSLAB and increased starter lysis. Principal component analysis of the volatile compounds showed few differences in the aroma profiles among the cheeses up to 4 mo of ripening, but a large separation of the cheeses supplemented with EMC relative to the control was observed by 6 mo. Sensory analysis of the cheeses with added EMC showed an acceleration of 2 mo in flavor development compared with the control cheese with the addition of 1 g/100 g of EMC developing a flavor profile at 4 mo similar to the control cheese at 6 mo of ripening. However, atypical Cheddar flavors developed on prolonged storage. This study shows the potential of adding EMC during Cheddar production to produce a fast-ripened ingredient-type Cheddar cheese.

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  • Hannon et al. (2006) discovered that adding 0.25 or 1 g/100 g enzyme-modified cheese (EMC) particles to Cheddar cheese curd had a favourable influence on flavour enhancement up to 4 months of maturing compared with the control (6 months).

    “Hannon et al. (2006) discovered adding of 0.25 or 1 g/100 g of enzyme-modified cheese (EMC) particles to Cheddar cheese curd when manufactured had a favourable influence on the enhancement of cheese flavour up to 4 month of maturing in comparison with the control (which is 6 months).”

    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 Hannon et al. (2006)

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Authors
Hannon, J. A., Kilcawley, K. N., Wilkinson, M. G., Delahunty, C. M., & Beresford, T. P.
Affiliations
  • Teagasc - The Irish Agriculture and Food Development Authority (IE)
  • University of Limerick (IE)
  • University of Otago (NZ)
Corresponding author
Hannon, J.A.
ORCID
Venue
Journal of Dairy Science
Publisher
American Dairy Science Association
Published
2006-10
Volume
89
Issue
10
Pages
3749-3762
ISSN
0022-0302 (ISSN-L)
DOI
10.3168/jds.s0022-0302(06)72416-x
OpenAlex
W1994626400
Cited by
48
References
47
Citations by year
2025: 4 · 2024: 5 · 2023: 3 · 2022: 5 · 2021: 9 · 2020: 5 · 2019: 2 · 2018: 1 · 2015: 3 · 2014: 3
FWCI
2.15
Type
journal article
Language
en
Open access
Licence
Locations
  • Journal of Dairy Science (publishedVersion)
  • PubMed (publishedVersion)
Funders
Department of Agriculture, Food and Forestry, Ireland, under the Food Industry Sub-Programme of EU Structural Funds
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
Keywords
Cheddar cheese, cheese ripening, non-starter lactic acid bacteria, starter lactic acid bacteria, proteolysis, lipolysis, free amino acids, free fatty acids, volatile compounds, cheese flavor development, cheese aroma
MeSH terms
Amino Acids, Cheese, Food Microbiology, Food Preservation, Food Technology, Proteins, Random Allocation, Chymosin, Taste, Time Factors, Principal Component Analysis

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