Primary proteolysis and textural changes during ripening in Cheddar cheeses manufactured to different fat contents

Fenelon, Mark A.; Guinee, Timothy P.

doi:10.1016/s0958-6946(00)00040-6

Cited by 149 publications

(117 citation statements)

References 19 publications

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“…LFC had higher moisture, protein contents and lower fat content on a percentage fat on dry basis (FDB) (P < 0.05) than FFC due to the lower fat content. Because the moisture did not replace the fat on an equal basis, there was a significant decrease in the moisture in the nonfat substance (MNFS) and in the moisture-toprotein ratio (W/P) in the cheese, which is in agreement with results reported by Fenelon and Guinee (2000). Compared with LFC, LFT showed significant increases (P < 0.05) in moisture, MNFS and W/P content.…”

Section: Resultssupporting

confidence: 89%

“…Because lower fat cheeses have higher protein-to-fat ratios than fullfat cheeses, they have a denser protein network and firmer texture (Rogers et al, 2009). Several strategies have been proposed to compensate for the increased protein concentration: making-process modifications; starter culture selection and use of adjunct cultures; and the use of additives such as stabilizers and fat replacers (Fenelon and Guinee, 2000). However, reducing fat and simultaneously maintaining the texture of a comparable full-fat cheese remains a challenge.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Transglutaminase on Yield, Compositional and Functional Properties of Low-fat Cheddar Cheese

et al. 2013

FSTR

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The effect of transglutaminase (TG) on the yield, composition, proteolysis and functional properties of low-fat Cheddar cheese were investigated. By adding TG, the protein, fat recoveries and the yield of lowfat cheese were improved significantly. In addition, owing to the increase in moisture content, the degree of proteolysis of the TG-treated low-fat cheese was higher than that of untreated cheese during the first 15 days, and the hardness was also reduced significantly during early ripening. On the other hand, the additional covalent cross-linking catalyzed by TG had a slight adverse effect on the proteolysis during later ripening and resulted in a harder texture and lower meltability than the low-fat cheese without TG. In conclusion, TG is promising for increasing the yield and improving the texture properties of low-fat cheese, which makes it very beneficial for the cheese making.

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Section: Resultssupporting

confidence: 89%

Section: Introductionmentioning

confidence: 99%

Effect of Transglutaminase on Yield, Compositional and Functional Properties of Low-fat Cheddar Cheese

et al. 2013

FSTR

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“…Moreover, reduction in calcium level resulted in more extensive degradation of β-casein to β-casein (f1-192). These trends reflect the findings of previous studies for the effects of reducing fat (Rudan et al 1999;Fenelon and Guinee 2000), salt (Rulikowska et al 2013) and calcium in various cheeses including cheddar and mozzarella.…”

Section: Discussionsupporting

confidence: 89%

“…Similar trends for the effect of maturation have been reported for firmness and hardness in mozzarella (Yun et al 1993) and other internal bacterial ripened cheeses such as cheddar and Gouda which do not undergo moisture loss during maturation (Creamer and Olson 1982;Fenelon and Guinee 2000). This trend is expected as the latter parameters are indices of the stress-bearing capacity of the casein network, which is attenuated by the decrease in the content of intact casein and by hydration of the protein strands and the attendant increase in the ratio of viscous-toelastic character.…”

Section: Discussionsupporting

confidence: 74%

Interactive effects of salt and fat reduction on composition, rheology and functional properties of mozzarella-style cheese

Henneberry

Wilkinson

Kilcawley

et al. 2015

Dairy Sci. & Technol.

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Owing to the risks associated with excessive dietary intake of fat and sodium, there is an increased consumer demand for food products, including cheese, with reduced fat and salt content. Research to date has focused mainly on the separate effects of reducing fat and salt. The primary objective of this study was to evaluate the combined effects of reducing fat from~22% to 11% and salt from~1.7% to 1.0%, on the composition, rheology and melting properties of mozzarella cheese. A secondary objective was to investigate the effect of reducing the calcium content of the reduced-fat, reduced-salt cheese as a means of improving its properties. Reducing fat and salt content led to higher levels of protein and moisture, lower contents of moisture-in-non-fat substances, fat-in-dry matter and salt-inmoisture. These changes coincided with lower water binding capacity, lower primary proteolysis and increased hardness and chewiness in the unheated cheese, and with a lower flow and higher work to extend (EW) the heated cheese. Lowering the calcium content of the reduced-fat reduced-salt cheese increased the levels of moisture and moisture-in-non-fatsubstances, and reduced the protein content and the calcium-to-casein ratio; simultaneously, the unheated cheese had a higher water binding capacity, a reduced hardness and chewiness, while the heated cheese had higher flowability and a lower EW compared to the reduced-fat, reduced-salt cheese. Despite the mitigating effects of calcium reduction, the reduced-fat, reduced-salt, lower-calcium cheese was, nevertheless, firmer, harder, more cohesive and chewy, flowed less and had a higher EW than the full-fat, full-salt cheese.

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“…In Cheddar cheese manufactured with milk standardised to different fat contents, reduction in the fat level resulted in greater degradation of β-casein; the concentration of intact β-casein in the full fat and low fat Cheddar cheeses after 180 d of ripening were ca. 90% and 58%, respectively [22]. The γ -caseins (i.e.…”

Section: Bovine Ovine and Caprine Cheesesmentioning

confidence: 99%

Advances in the role of a plant coagulant (Cynara cardunculus) in vitro and during ripening of cheeses from several milk species

Sousa

Malcata

2002

Lait

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-Extracts from dried flowers of Cynara cardunculus have been employed successfully for many centuries in Portugal and some regions of Spain for the manufacture of traditional cheeses. Several studies have been performed in vitro and in actual cheeses focusing on the activity and specificity of proteinases from C. cardunculus, in attempts to further characterise this plant coagulant as a proteolytic agent in cheese ripening. In vitro studies encompassed extraction conditions, storage of extracts, proteolysis and specificity on caseins using experimental conditions that parallel milk and cheese during ripening. In vivo studies encompassed the effect of the type of milk (bovine, ovine and caprine) in terms of proteolysis, specificity of those plant proteinases during ripening, comparison of microbiological, chemical, proteolytic and lipolytic characteristics in ovine milk cheeses relative to animal rennet counterparts, and effect of native microflora, thermal processing and addition of starter cultures in ovine cheeses. milk clotting enzyme / plant coagulant / cheese / ewe's milk / cow's milk / goat's milk / ripeningResumé -Rôle de l'extrait coagulant de chardon (Cynara cardunculus) in vitro et au cours de l'affinage de fromages fabriqués à partir de laits de plusieurs espèces. L'extrait de fleurs séchées de Cynara cardunculus a été employé avec succès depuis plusieurs siècles au Portugal et dans quelques régions d'Espagne pour la fabrication de fromages traditionnels. De nombreuses études ont été réalisées in vitro et en fabrication fromagère sur l'activité et la spécificité des protéases de C. cardunculus, dans le but de mieux caractériser ce coagulant végétal comme agent protéolytique dans l'affinage du fromage. Les études in vitro ont concerné les conditions d'extraction, la conservation des extraits, la protéolyse et la spécificité sur les caséines en utilisant des conditions expérimentales qui 151

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Primary proteolysis and textural changes during ripening in Cheddar cheeses manufactured to different fat contents

Cited by 149 publications

References 19 publications

Effect of Transglutaminase on Yield, Compositional and Functional Properties of Low-fat Cheddar Cheese

Effect of Transglutaminase on Yield, Compositional and Functional Properties of Low-fat Cheddar Cheese

Interactive effects of salt and fat reduction on composition, rheology and functional properties of mozzarella-style cheese

Advances in the role of a plant coagulant (Cynara cardunculus) in vitro and during ripening of cheeses from several milk species

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