Cheddar cheese and related dry-salted cheese varieties

Evaluation of commercial enzyme systems to accelerate Cheddar cheese ripening

“…AM317 cheeses had the lowest pH which was most likely due to greater conversion of lactose into lactic acid by starter or NSLAB activity after salting, as the pH at whey drainage and salt addition was identical in all cheeses (Lawrence & Gilles, 1987). Overall, the composition of the cheeses (fat, protein and S/M) was within guidelines prescribed for first or second grade Cheddar cheese as outlined by Lawrence et al (2004) apart from FDM values. However, the FDM in all cheeses averaged w49.5%, which is thought not to adversely impact on overall quality (Lawrence & Gilles, 1987;Lelievre & Gilles, 1982).…”

The impact of reduced sodium chloride content on Cheddar cheese quality

“…0.05) and presumably due to lower amounts of proteins (solids: soluble and insoluble components), which may have affected the water holding capacity of the cheeses. A small increase in MNFS can result in a relatively large increase in a w. Minor differences in a w are known to significantly affect proteolytic activity, as enzyme activity is linked to a w (Choisy, Desmazeaud, Grippon, Lamberet, & Lenoir, 2000;Lawrence et al, 2004).…”

Effect of β-casein concentration in cheese milk on rennet coagulation properties, cheese composition and cheese ripening

“…MNFC, FDC and S/M are critical factors in cheese quality since these parameters affect the rate of proteolysis in a cheese (Lawrence et al, 1993). In general, when MNFC and FDC values are low the rate of proteolysis is slow.…”