Lipolysis and sensory characteristics of Cheddar cheeses ripened using different temperature-time treatments

Abstract

-Commercial Cheddar cheeses were ripened under each of 7 temperature-time treatments ranging in temperature from 4 to 12°C for a total of 270 d. The levels of total and individual free fatty acids (FFA), as measured by gas chromatography, increased with increasing ripening temperature and progressive ripening time for all 7 cheeses. Increasing ripening temperature by 4°C, from 8 to 12°C, resulted in a greater relative increase in the accumulation of FFA than a ripening temperature increase of the same magnitude from 4 to 8°C. While increasing ripening temperature and time resulted in increases in the levels of short-(C 4:0 -C 8:0 ), medium-(C 10:0 -C 14:0 ) and long-(C 16:0 -C 18:3 ) chain FFA, the greatest relative increases in FFA levels were found for those in the shortchain FFA class. The results also suggested that the use of higher temperatures during the early stages of ripening (1 to 60 d) was most effective at accelerating lipolysis. Descriptive analysis was used for assessment of the sensory properties of the cheeses during ripening. Cheddar cheese ripened at high temperature (12°C) developed flavour and aroma profiles to an intensity characteristic of typical mature Cheddar cheese in a relatively short time (120 d). Conversely, irrespective of ripening time, Cheddar cheese ripened at low temperature (4°C) did not attain the flavour and aroma characteristics typical of mature Cheddar cheese.Cheddar cheese / ripening temperature / lipolysis / flavour / free fatty acids

Role of Fungal Enzymes in the Biochemistry of Egyptian Ras Cheese during Ripening Period

“…The storage of Ras cheese at this temperature accelerates lipolysis. Similar results were obtained by Mahony et al [34] who studied the effect of temperature from 4˚C to 12˚C for ripened of commercial Cheddar cheeses for a total of 270 days. They found that, the levels of total and individual free fatty acids increased with increasing ripening temperature and progressive ripening time.…”

The influence of elevated initial ripening temperature on the proteolysis in Reggianito cheese

“…As claimed in previous works (Aston, Fedrick, Durward, & Dulley, 1983;Ferrazza, Fresno, Ribeiro, Tornadijo, & Mansur Furtado, 2004;Hannon et al, 2005;O'Mahony et al, 2006), application of high Food Research International 48 (2012) 34-40 storage temperatures during the initial stages of ripening appears to cause a moderate and equilibrated increase in the activity of enzymatic systems, whereas a reduction in the risk of microbiologic contamination or unbalance in biochemical reactions could be achieved. Consequently, application of higher initial storage temperatures emerges as an interesting alternative instead of treatments based on ripening at high temperatures during the whole ripening period.…”

“…Increasing storage temperature is the simplest method available for the acceleration of cheese ripening period, and it has the additional benefit of potential savings resulting from lower refrigeration costs (O'Mahony, Sheehan, Delahunty, & McSweeney, 2006). Main drawbacks mentioned for this technology are an increased risk of development of undesirable microorganisms and non-specific increases in ripening reactions that can lead to the presence of unbalanced flavours or off-flavours, together with potential body defects such as softening or crumbliness (Law, 2001).…”

Effect of increased initial ripening temperature on the sensory characteristics of Reggianito cheese

“…Increasing storage temperature stands out as being a simple and inexpensive alternative that can represent additional benefits resulting from lower refrigeration costs (O'Mahony et al . ). Another advantage associated with this technology is that no external agents are added to the cheese mass so overcoming potential restrictions set by product regulations, as Protected Denomination of Origin (P.D.O.…”