Effect of curd washing on composition, lactose metabolism, pH, and the growth of non-starter lactic acid bacteria in full-fat Cheddar cheese

Effect of salt and fat reduction on the composition, lactose metabolism, water activity and microbiology of Cheddar cheese

“…The cheeses, described in Table 1, include full-salt (filled circles), reduced-salt (filled squares) and half-salt (filled triangles) variants of full-fat (a), reduced-fat (b) and half-fat (c) cheeses, and full-fat (empty circles), reduced-fat (empty squares) and half-fat (empty triangles) variants of full-salt (d), reduced-salt (e) and half-salt (f) cheeses. Presented values are the means of three replicate trials; error bars represent standard deviations of the mean others in full-salt aged Cheddar cheeses with S/M levels of 5.0 to 5.5% (Chou et al 2003;Hou et al 2012;Jordan and Cogan 1993). Other studies on full-or reduced-fat Cheddar cheese found that lactose was metabolized rapidly within 1 to 30 days after manufacture (Rynne et al 2007).…”

“…Other studies on full-or reduced-fat Cheddar cheese found that lactose was metabolized rapidly within 1 to 30 days after manufacture (Rynne et al 2007). Inter-study discrepancies in lactose content probably relate to variations in the salt tolerance of the starter cultures, the lactose content of the cheese milk and the moisture and calcium contents of the cheese (Hou et al 2012(Hou et al , 2014Upreti and Metzger 2006). Lactose being a reducing sugar, the persistence of residual lactose in the FFFS cheese, at levels of~0.15 to 0.45% (w/w) between 1 and 150 days, could contribute to Maillard reactions and browning especially in heated cheese applications such as pizza, where it may be desirable or undesirable depending on brand and types.…”

“…Cheeses with target fat levels of ∼33, 22 and 16% w/w were prepared from the standardized milks (480 kg) as described by Hou et al (2012). Essentially, the pasteurized milks were inoculated with a starter culture comprising of two Lactococcus lactis strains: subsp.…”

“…Hansen Ireland Ltd, 200 IMCU.mL −1 ), diluted ∼1:10 in de-ionized water, was added at a level of 0.18 mL.kg −1 based on a protein level of 3.4% (w/w). The rennet-induced milk gel was cut at a firmness of 25 Pa, as measured using low-amplitude strain oscillation rheometry (Hou et al 2012). The curd-whey mixture was cooked to 38°C, and the whey was drained at pH 6.15.…”

“…Grated cheese samples were analysed at 14 days in triplicate for protein, using the Kjeldahl method, fat, NaCl, moisture and ash, using standard International Dairy Federation (IDF) methods, as described by Hou et al (2012). Chesses were ashed at 550°C and analysed for calcium using standard IDF methods .…”