Texture development in cheddar cheese during ripening
Authors: J. lrudayaraj, M. Chen and OJ. McMahon
Description: Texture development during ripening of full-fat (FFCC) and reduced-fat (RFCC) cheddar cheese was studied with respect to the chemical groups related to protein, fat, and moisture. Spectra of the mid-infrared region was obtained using the Fourier transform infrared (FflR) spectrometer. Texture parameters such as hardness, cohesiveness, gumminess, adhesiveness, chewiness, and springiness were determined by texture profile analysis and correlated with the key protein, fat, and moisture related chemical groups. R-square values obtained for hardness, adhesiveness, and springiness for FFCC were 0.67,0.54, and 0.75 while the values for RFCC were 0.51, 0.59, and 0.54 respectively. Hardness and gumminess increased while cohesiveness and springiness of FFCC and RFCC changed slightly during aging. Adhesiveness decreased with aging time for the two cheeses. Multiple regression analysis was used to estimate texture parameters as a function of key reactive groups related to protein, fat, and moisture.
Citation: J. lrudayaraj, M. Chen and OJ. McMahon 1999. TEXTURE DEVELOPMENT IN CHEDDAR CHEESE DURING RIPENING. Canadian Agricultural Engineering 41(4):253-258.
Publisher: Canadian Society for Bioengineering
Language 1: en
Rights: Canadian Society for Bioengineering