PMID- 16960049
OWN - NLM
STAT- MEDLINE
DCOM- 20080226
LR  - 20060908
IS  - 1525-3198 (Electronic)
IS  - 0022-0302 (Linking)
VI  - 89
IP  - 10
DP  - 2006 Oct
TI  - Production of ingredient-type cheddar cheese with accelerated flavor development 
      by addition of enzyme-modified cheese powder.
PG  - 3749-62
AB  - Fast-ripened Cheddar cheeses for ingredient purposes were produced by addition of 
      a dried enzyme-modified cheese (EMC; 0.25 and 1 g/100 g of milled curd) at the 
      salting stage during a standard Cheddar cheese-making procedure. Populations of 
      starter and nonstarter lactic acid bacteria (NSLAB), levels of proteolysis and 
      lipolysis, volatile analysis, and flavor development (by quantitative descriptive 
      sensory analysis) were monitored over a 6-mo ripening period. Levels of free AA 
      and free fatty acids were elevated in the experimental cheeses on d 1 because of 
      inclusion of the EMC. Counts of NSLAB were also elevated in the experimental 
      cheeses compared with the control cheese from the start of ripening. Levels of 
      free AA were slightly elevated in the experimental cheeses at 1, 2, and 4 mo, but 
      significantly greater accumulations were detected by 6 mo of ripening, with His, 
      Leu, and glutamate reflecting the greatest increases. Levels of long-chain free 
      fatty acids increased up to 2 mo, indicating an initial stimulation of lipolysis, 
      but had decreased by 6 mo, indicating greater catabolism, probably caused by 
      NSLAB and increased starter lysis. Principal component analysis of the volatile 
      compounds showed few differences in the aroma profiles among the cheeses up to 4 
      mo of ripening, but a large separation of the cheeses supplemented with EMC 
      relative to the control was observed by 6 mo. Sensory analysis of the cheeses 
      with added EMC showed an acceleration of 2 mo in flavor development compared with 
      the control cheese with the addition of 1 g/100 g of EMC developing a flavor 
      profile at 4 mo similar to the control cheese at 6 mo of ripening. However, 
      atypical Cheddar flavors developed on prolonged storage. This study shows the 
      potential of adding EMC during Cheddar production to produce a fast-ripened 
      ingredient-type Cheddar cheese.
FAU - Hannon, J A
AU  - Hannon JA
AD  - Moorepark Food Research Centre, Teagasc, Moorepark, Fermoy, Co. Cork, Ireland. 
      john.hannon@teagasc.ie
FAU - Kilcawley, K N
AU  - Kilcawley KN
FAU - Wilkinson, M G
AU  - Wilkinson MG
FAU - Delahunty, C M
AU  - Delahunty CM
FAU - Beresford, T P
AU  - Beresford TP
LA  - eng
PT  - Comparative Study
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
PL  - United States
TA  - J Dairy Sci
JT  - Journal of dairy science
JID - 2985126R
RN  - 0 (Amino Acids)
RN  - 0 (Proteins)
RN  - 9042-08-4 (rennet)
RN  - EC 3.4.23.4 (Chymosin)
SB  - IM
MH  - Amino Acids/analysis
MH  - Cheese/analysis/microbiology/*standards
MH  - Chymosin/metabolism
MH  - Food Microbiology
MH  - Food Preservation/methods
MH  - Food Technology/*methods
MH  - Principal Component Analysis
MH  - Proteins/metabolism
MH  - Random Allocation
MH  - *Taste
MH  - Time Factors
EDAT- 2006/09/09 09:00
MHDA- 2008/02/27 09:00
CRDT- 2006/09/09 09:00
PHST- 2006/09/09 09:00 [pubmed]
PHST- 2008/02/27 09:00 [medline]
PHST- 2006/09/09 09:00 [entrez]
AID - S0022-0302(06)72416-X [pii]
AID - 10.3168/jds.S0022-0302(06)72416-X [doi]
PST - ppublish
SO  - J Dairy Sci. 2006 Oct;89(10):3749-62. doi: 10.3168/jds.S0022-0302(06)72416-X.