Composition and Sensory Attributes of Retail Cheddar Cheese with Different Fat Contents

Effect of milk pasteurization temperature and in situ whey protein denaturation on the composition, texture and heat-induced functionality of half-fat Cheddar cheese

“…3; similar trends were obtained for the other trials (data not shown). In agreement with the trends reported in previous studies for reduced-fat and full-fat Cheddar cheeses (Phelan, Guiney, & Fox, 1973;Creamer & Olson, 1982;Kelly, Fox, & McSweeney, 1996;Fenelon et al, 2000a), both a s1 -and b-casein (CN) were progressively degraded during maturation, with the rate of extent of breakdown of former being much higher than that of the latter. A band, which appeared between the b-casein and a s1À casein, and which probably corresponds to a s2À casein, (McSweeney, Olson, Fox, & Healy, 1994), was present in all cheeses at 1 d but had virtually disappeared by 60 d.…”

“…Urea-polyacrylamide gel electrophoresis (urea-PAGE) of cheese samples was performed on a PROTEAN s II xi cell vertical slab gel unit (Bio-Rad Laboratories Ltd., Hemel Hempstead, Herts, UK), using a separating and stacking gel system, as described by Fenelon, Guinee, Delahunty, Murray, and Crowe (2000a). The sample buffer (pH 8.7) was prepared by dissolving 0.75 g Tris (hydroxymethyl)-methylamine, 49 g urea, 0.7 mL mercaptoethanol and 0.15 g bromophenol blue in de-ionized water to a final volume of 100 mL.…”

Sensory evaluation, chemical composition and consumer acceptance of full fat and reduced fat cheeses in the Finnish market

“…Neither was the bitterness correlated to fat content in any cheese type. The same result has been obtained by Fenelon et al (2000) with Cheddar cheese and Attributes marked with +/À have positive/negative correlations to pleasantness with significance of p < 0.05 and attributes marked with ++/À À have correlations with significance of p < 0.01. Madsen and Ardö (2001) with Danbo cheese.…”

“…The result of FAA analysis was in agreement with the study of Tungjaroenchai et al (2001), where proteolysis was found to occur more rapidly in reduced fat cheeses. However, in other studies (Fenelon, Guinee, Delahunty, Murray, & Crowe, 2000 ;Madsen & Ardö , 2001) there was no difference in total FAA between cheeses with different fat content.…”

“…In Edam cheeses these correlation were only in the sub-group of reduced fat cheeses, which were remarkably less creamy (p < 0.001) and less rich in flavour (p < 0.05) than full fat cheeses. Also Fenelon et al (2000) found reduced fat Cheddar cheeses to be less creamy than full fat cheeses. It can be concluded that there are reduced fat Havarti-type cheeses which are as creamy tasting and as accepted as full fat cheeses in the Finnish market.…”