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Cheddar Cheese (cheddar + cheese)
Selected AbstractsCROSS VALIDATION OF A SENSORY LANGUAGE FOR CHEDDAR CHEESEJOURNAL OF SENSORY STUDIES, Issue 3 2002M.A. DRAKE ABSTRACT Communication and replication of sensory data from different sites are important to track progress on fundamental research issues and to ensure that research efforts are not duplicated. A uniform anchored Cheddar cheese sensory language has previously been identified and refined. The objective of this study was to demonstrate application of the defined sensory language for Cheddar cheese for communication between sensory panels at three different sites. The defined and referenced sensory language for Cheddar cheese was disseminated to panel leaders at the three sites and sensory panels (n , 8) were trained for 40 to 80 h at each site. Ten forty-pound blocks of Cheddar cheese representing different ages were collected and evaluated by the panels. Cheeses were differentiated by the three panels by univariate and multivariate analysis (P<0.05). Cheeses were differentiated by the three panels in a similar manner. Results indicate that it is possible to calibrate panels using a standardized defined sensory language. [source] CHARACTERIZATION OF THE NONLINEAR VISCOELASTIC CONSTITUTIVE PROPERTIES OF MILD CHEDDAR CHEESE FROM INDENTATION TESTSJOURNAL OF TEXTURE STUDIES, Issue 5-6 2005S.M. GOH ABSTRACT A methodology to convert the indentation force,displacement response into the stress,strain properties of nonlinear viscoelastic materials was evaluated. Mild cheddar cheese was used as the test material, and indentation tests were performed using two spherical indenters of different sizes. The indentation tests were performed at different speeds, and the corresponding force,displacement responses were fitted with an analytical solution to obtain the time-dependent constants and the instantaneous force,displacement response. An inverse analysis based on the finite element method was performed to obtain the strain-dependent constants from the instantaneous force,displacement response. The predictions of the viscoelastic stress,strain properties from the indentation tests were compared to independent measurements through uniaxial compression tests, and a reasonable agreement was obtained. [source] Flavor of Cheddar Cheese: A Chemical and Sensory PerspectiveCOMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, Issue 4 2003T.K. Singh ABSTRACT Considerable knowledge has been accumulated on the biochemical processes occurring during ripening of Cheddar cheese, which in turn has major consequences on flavor and texture development. The present review outlines major metabolic pathways and agents involved in the modification of milk constituents in Cheddar cheese ripening. Mechanisms of volatile flavor and off-flavor production and recent developments in the analysis, both sensory and instrumental, of Cheddar flavor and flavor compounds are also detailed here. [source] Determination of Regional Flavor Differences in U.S. Cheddar Cheeses Aged for 6 Mo or LongerJOURNAL OF FOOD SCIENCE, Issue 5 2008M.A. Drake ABSTRACT:, Cheddar cheese is a widely popular food in the United States. This product is produced in facilities across the United States and often marketed based on region of manufacture, implying that regional differences in flavor character of the cheese exist. This study was conducted to determine if regional differences in flavor exist in the aged U.S. Cheddar cheeses. Three times per year for 2 y, triplicate 18-kg blocks of Cheddar cheese (< 60 d old) were obtained from 19 manufacturing facilities located in 4 major cheese- producing regions/states: California, Northwest, Midwest, and Northeast. A trained sensory panel documented the flavor characteristics of cheeses after 6-, 9-, 12-, 18-, and 24-mo ripening at 7 °C. Regional differences were observed for specific flavors for cheeses manufactured in the Northwest, Midwest, and Northeast across ripening (P < 0.05), but the specific flavors responsible for these effects were not consistent across ripening. Similarly, cheese make procedure effects were also observed for specific flavors across ripening (P < 0.05), but these differences were also not consistent across ripening. The impact of region and cheese make procedure on flavor of the aged Cheddar cheeses was small in comparison to consistently documented, facility-specific flavor differences (P < 0.0001). Flavor profiles of aged Cheddar cheeses were most strongly influenced by practices specific to manufacturing facility rather than region of manufacture. [source] Influence of composition on the biochemical and sensory characteristics of commercial Cheddar cheese of variable quality and fat contentINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 2 2007K N KILCAWLEY Ten commercial Cheddar cheeses of variable quality differing in fat content and age were subjected to compositional, proteolytic, lipolytic and sensory analyses. The compositional parameters of the full-fat cheeses were predominantly outside those typically associated with good-quality cheese. Sensory analysis discriminated the full-fat cheeses predominantly by age, with the longer ripened cheeses associated with more negative attributes, some which appeared to be due to excessive lipolysis and/or ,-casein breakdown. Both proteolysis and lipolysis appear to be age dependent. The two reduced-fat cheeses were clearly discriminated from the eight full-fat cheeses by sensory analysis that appeared to be due to differences in composition and the extent of lipolysis. [source] Physicochemical properties of low-fat and full-fat Cheddar cheesesINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 3 2006E KÜÇÜKÖNER Low-fat (6% fat) and full-fat (32% fat) Cheddar cheese was manufactured and aged up to 6,9 months at 5°C. The objective was to study the impact of fat on the physicochemical properties of Cheddar cheese. Total soluble nitrogen (TSN) and protein nitrogen (TPSN) in aqueous extracts were determined by the Kjeldahl method. The peptide content of each cheese was determined with reverse phase chromatography (RPC). Low-fat Cheddar (LFC) had a markedly higher peptide content than full-fat Cheddar (FFC). The overall peptide quantity increased with age with a marked increase in hydrophobic peptide content. Rheological properties were determined using an Instron Universal Testing Machine. LFC had significantly higher stress values, indicating hard and rubbery texture, than FFC. Furthermore, LFC had lower strain values, indicating crumbliness. [source] Use of a ,-glucan hydrocolloidal suspension in the manufacture of low-fat Cheddar cheese: manufacture, composition, yield and microstructureINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 1 2004G. Konuklar Summary Low-fat Cheddar cheese was manufactured using a , -glucan, hydrocolloidal fat replacer denoted as Nutrim. The composition, production efficiency, microstructure, and utility of replacing fat with Nutrim were examined. Cheese samples (designated as Nutrim-I, and Nutrim-II) containing Nutrim were produced with mean fat levels of 6.84 and 3.47%, respectively. A low-fat cheese was also produced as a control with a mean fat level of 11.2%. Nutrim-II cheese had significantly higher moisture, salt, and ash contents as compared with the low-fat control cheese. The low-fat control cheese had a higher yield normalized for 54% moisture and 1.5% salt content as compared with the Nutrim-II cheese. Scanning electron microscopy revealed smaller and more uniform fat droplet voids in the Nutrim cheese than the low-fat control, and a more dense, noncontinuous background protein matrix with globular clusters suggesting a physical buffering afforded by the presence of the , -glucan hydrocolloid or its associated water. [source] Determination of Regional Flavor Differences in U.S. Cheddar Cheeses Aged for 6 Mo or LongerJOURNAL OF FOOD SCIENCE, Issue 5 2008M.A. Drake ABSTRACT:, Cheddar cheese is a widely popular food in the United States. This product is produced in facilities across the United States and often marketed based on region of manufacture, implying that regional differences in flavor character of the cheese exist. This study was conducted to determine if regional differences in flavor exist in the aged U.S. Cheddar cheeses. Three times per year for 2 y, triplicate 18-kg blocks of Cheddar cheese (< 60 d old) were obtained from 19 manufacturing facilities located in 4 major cheese- producing regions/states: California, Northwest, Midwest, and Northeast. A trained sensory panel documented the flavor characteristics of cheeses after 6-, 9-, 12-, 18-, and 24-mo ripening at 7 °C. Regional differences were observed for specific flavors for cheeses manufactured in the Northwest, Midwest, and Northeast across ripening (P < 0.05), but the specific flavors responsible for these effects were not consistent across ripening. Similarly, cheese make procedure effects were also observed for specific flavors across ripening (P < 0.05), but these differences were also not consistent across ripening. The impact of region and cheese make procedure on flavor of the aged Cheddar cheeses was small in comparison to consistently documented, facility-specific flavor differences (P < 0.0001). Flavor profiles of aged Cheddar cheeses were most strongly influenced by practices specific to manufacturing facility rather than region of manufacture. [source] CROSS VALIDATION OF A SENSORY LANGUAGE FOR CHEDDAR CHEESEJOURNAL OF SENSORY STUDIES, Issue 3 2002M.A. DRAKE ABSTRACT Communication and replication of sensory data from different sites are important to track progress on fundamental research issues and to ensure that research efforts are not duplicated. A uniform anchored Cheddar cheese sensory language has previously been identified and refined. The objective of this study was to demonstrate application of the defined sensory language for Cheddar cheese for communication between sensory panels at three different sites. The defined and referenced sensory language for Cheddar cheese was disseminated to panel leaders at the three sites and sensory panels (n , 8) were trained for 40 to 80 h at each site. Ten forty-pound blocks of Cheddar cheese representing different ages were collected and evaluated by the panels. Cheeses were differentiated by the three panels by univariate and multivariate analysis (P<0.05). Cheeses were differentiated by the three panels in a similar manner. Results indicate that it is possible to calibrate panels using a standardized defined sensory language. [source] NATURAL CHEDDAR CHEESE TEXTURE VARIATION AS A RESULT OF MILK SEASONALITYJOURNAL OF TEXTURE STUDIES, Issue 1 2003ANDREW L. HALMOS ABSTRACT A set of standard testing conditions using the TA-XT2 Texture Analyser were established to monitor cheddar cheese texture variation. Cheddar cheese was produced in the standard commercial practice and sampled at monthly intervals throughout the milk production season (August - June), and monitored for textural and compositional changes occurring during ripening. The composition, based on fat and protein levels, of the cheese was relatively constant during the period, which was expected as the commercial process aims for that outcome. A reduction in the force and degree of compression at fracture with time, indicative of a reduction in cheese firmness and an increase in cheese crumbliness, was recorded as the milk production season progressed. The degree of proteolysis and changes in milk fat in late season milk are primarily responsible for the changes recorded in cheese texture. The differences observed between cheeses produced at different times during the season indicate that the current fat and protein standardization employed by cheese-makers is not adequate to provide cheddar cheese with consistent textural characteristics year round. [source] Flavor of Cheddar Cheese: A Chemical and Sensory PerspectiveCOMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, Issue 4 2003T.K. Singh ABSTRACT Considerable knowledge has been accumulated on the biochemical processes occurring during ripening of Cheddar cheese, which in turn has major consequences on flavor and texture development. The present review outlines major metabolic pathways and agents involved in the modification of milk constituents in Cheddar cheese ripening. Mechanisms of volatile flavor and off-flavor production and recent developments in the analysis, both sensory and instrumental, of Cheddar flavor and flavor compounds are also detailed here. [source] Influence of composition on the biochemical and sensory characteristics of commercial Cheddar cheese of variable quality and fat contentINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 2 2007K N KILCAWLEY Ten commercial Cheddar cheeses of variable quality differing in fat content and age were subjected to compositional, proteolytic, lipolytic and sensory analyses. The compositional parameters of the full-fat cheeses were predominantly outside those typically associated with good-quality cheese. Sensory analysis discriminated the full-fat cheeses predominantly by age, with the longer ripened cheeses associated with more negative attributes, some which appeared to be due to excessive lipolysis and/or ,-casein breakdown. Both proteolysis and lipolysis appear to be age dependent. The two reduced-fat cheeses were clearly discriminated from the eight full-fat cheeses by sensory analysis that appeared to be due to differences in composition and the extent of lipolysis. [source] Physicochemical properties of low-fat and full-fat Cheddar cheesesINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 3 2006E KÜÇÜKÖNER Low-fat (6% fat) and full-fat (32% fat) Cheddar cheese was manufactured and aged up to 6,9 months at 5°C. The objective was to study the impact of fat on the physicochemical properties of Cheddar cheese. Total soluble nitrogen (TSN) and protein nitrogen (TPSN) in aqueous extracts were determined by the Kjeldahl method. The peptide content of each cheese was determined with reverse phase chromatography (RPC). Low-fat Cheddar (LFC) had a markedly higher peptide content than full-fat Cheddar (FFC). The overall peptide quantity increased with age with a marked increase in hydrophobic peptide content. Rheological properties were determined using an Instron Universal Testing Machine. LFC had significantly higher stress values, indicating hard and rubbery texture, than FFC. Furthermore, LFC had lower strain values, indicating crumbliness. [source] Determination of Regional Flavor Differences in U.S. Cheddar Cheeses Aged for 6 Mo or LongerJOURNAL OF FOOD SCIENCE, Issue 5 2008M.A. Drake ABSTRACT:, Cheddar cheese is a widely popular food in the United States. This product is produced in facilities across the United States and often marketed based on region of manufacture, implying that regional differences in flavor character of the cheese exist. This study was conducted to determine if regional differences in flavor exist in the aged U.S. Cheddar cheeses. Three times per year for 2 y, triplicate 18-kg blocks of Cheddar cheese (< 60 d old) were obtained from 19 manufacturing facilities located in 4 major cheese- producing regions/states: California, Northwest, Midwest, and Northeast. A trained sensory panel documented the flavor characteristics of cheeses after 6-, 9-, 12-, 18-, and 24-mo ripening at 7 °C. Regional differences were observed for specific flavors for cheeses manufactured in the Northwest, Midwest, and Northeast across ripening (P < 0.05), but the specific flavors responsible for these effects were not consistent across ripening. Similarly, cheese make procedure effects were also observed for specific flavors across ripening (P < 0.05), but these differences were also not consistent across ripening. The impact of region and cheese make procedure on flavor of the aged Cheddar cheeses was small in comparison to consistently documented, facility-specific flavor differences (P < 0.0001). Flavor profiles of aged Cheddar cheeses were most strongly influenced by practices specific to manufacturing facility rather than region of manufacture. [source] RELATIONSHIPS BETWEEN SENSORY AND RHEOLOGICAL MEASUREMENTS OF TEXTURE IN MATURING COMMERCIAL CHEDDAR CHEESE OVER A RANGE OF MOISTURE AND pH AT THE POINT OF MANUFACTUREJOURNAL OF TEXTURE STUDIES, Issue 4 2006C.D. EVERARD ABSTRACTS Textural characteristics of 10 Cheddar cheeses with a range of moisture contents and pH values were investigated by sensory and instrumental methods, over a 9-month maturing period. A trained panel of nine assessors described the sensory texture characteristics of the cheeses using 11 texture parameters. Instrumental parameters were derived using texture profile analysis. Relationships between sensory, instrumental, compositional and maturation properties of the cheeses were determined with the aid of principal component analysis and multiple linear regression. Nine sensory parameters significantly correlated with instrumental parameters, e.g., sensory rubbery correlated with instrumental firmness (R = 0.696, P < 0.001), chewiness (R = 0.679, P < 0.001), fracture stress (R = 0.669, P < 0.001) and springiness (R = 0.643, P < 0.001). Sensory firmness corresponded closely with instrumental firmness (R = 0.539, P < 0.001) and fracture stress (R = 0.518, P < 0.001). Sensory and instrumental texture parameters were significantly affected by changes in moisture content, pH and maturation. [source] Glutamate dehydrogenase activity in lactobacilli and the use of glutamate dehydrogenase-producing adjunct Lactobacillus spp. cultures in the manufacture of cheddar cheeseJOURNAL OF APPLIED MICROBIOLOGY, Issue 5 2006A.G. Williams Abstract Aims:, The study was undertaken to investigate the occurrence of glutamate dehydrogenase activity in different species of lactobacilli, and to determine, in a series of cheese-making trials, the effects of glutamate dehydrogenase-producing adjunct cultures on sensory attribute development during the maturation of cheddar cheese. Methods and Results:, The presence of dehydrogenase activity with glutamate as substrate was monitored in cell lysates of >100 strains from 30 different species of lactobacilli using a qualitative colorimetric plate screening assay. Activity was detectable in 25 of the 29 representative species obtained from culture collections and in 12 of the 13 non-starter species isolated from cheese. There were pronounced interspecies and strain differences in the occurrence, level and pyridine nucleotide specificity of the glutamate dehydrogenase activity detected. Among the non-starter lactobacilli the highest frequency of enzyme occurrence and activity was detected in the Lactobacillus plantarum isolates. The establishment of glutamate dehydrogenase-producing adjunct strains in the predominant population of lactobacilli in the cheese curd affected the formation of a number of volatile compounds in ripening cheddar cheese, while the presence of Lact. plantarum strains, in particular, was associated with an intensification and acceleration of aroma and flavour development during the maturation period. Conclusions:, Glutamate dehydrogenase formation by lactobacilli is a strain-dependent metabolic attribute, and adjunct cultures expressing the activity that are able to proliferate during cheese ripening have a positive impact on the rate of development and the intensity of cheddar cheese aroma and flavour development. Significance and Impact of the Study:, It has been demonstrated that some strains of glutamate dehydrogenase-producing lactobacilli have potential use as adjunct cultures to accelerate and intensify aroma and flavour formation during the manufacture of cheddar and, by analogy, other similar varieties of cheese. The importance of phenotypic discriminative monitoring of the dominant lactobacilli present during ripening to confirm adjunct establishment and population complexity was highlighted as was the requirement to establish the metabolic attributes of the non-starter population in uninoculated control cheeses in comparative trials. [source] Direct detection of bacterial pathogens in representative dairy products using a combined bacterial concentration-PCR approachJOURNAL OF APPLIED MICROBIOLOGY, Issue 6 2004K.A. Stevens Abstract Aims:, To develop a simple, rapid method to concentrate and purify bacteria and their nucleic acids from complex dairy food matrices in preparation for direct pathogen detection using polymerase chain reaction (PCR). Methods and Results:, Plain non-fat yogurt and cheddar cheese were each seeded with Listeria monocytogenes or Salmonella enterica serovar. Enteritidis in the range of 101,106 CFU per 11-g sample. Samples were then processed for bacterial concentration using high-speed centrifugation (9700 g) followed by DNA extraction, PCR amplification, and amplicon confirmation by hybridization. Bacterial recoveries after centrifugation ranged from 53 to >100% and 71 to >100% for serovar. Enteritidis and L. monocytogenes, respectively, in the non-fat yogurt samples; and from 77 to >100% and 69 to >100% for serovar. Enteritidis and L. monocytogenes, respectively, in the cheddar cheese samples. There were no significant differences in recovery efficiency at different inocula levels, and losses to discarded supernatants were always <5%, regardless of dairy product or pathogen. Conclusions:, When followed by pathogen detection using PCR and confirmation by amplicon hybridization, detection limits of 103 and 101 CFU per 11-g sample were achieved for L. monocytogenes and serovar. Enteritidis, respectively, in both product types and without prior cultural enrichment. Significance and Impact of the Study:, This study represents progress toward the rapid and efficient direct detection of pathogens from complex food matrices at detection limits approaching those that might be anticipated in naturally contaminated products. [source] THE ANALYSIS OF STRESS RELAXATION DATA OF SOME VISCOELASTIC FOODS USING A TEXTURE ANALYZER,JOURNAL OF TEXTURE STUDIES, Issue 4 2006H. SINGH ABSTRACT Uniaxial compression test for dough and several commercial products like jello, mozzarella cheese, cheddar cheese, tofu and sausage (cooked and uncooked) was performed using a texture analyzer (TA). Percent stress relaxation (%SR ), k1 (initial rate of relaxation), k2 (extent of relaxation) and relaxation time (RT) were calculated and compared for different products. The TA software was used to convert the raw SR data into a linear form. Constants k1 and k2 were determined from the intercept and slope of the linear data. Higher values of %SR and k2 (90 and 9, respectively) indicated higher elasticity for jello, whereas wheat flour dough samples showed the lowest values (20,30) for %SR and 1 to 2 for k2. The RT and k1 values were not good indicators for differentiating different products based on their viscoelastic behavior. Measurement of RT was limited by the maximum time for which the data were collected, whereas k1, because of its mathematical form, needed careful interpretation. In this study, %SR was found to be a good measure to interpret viscoelasticity of different food samples. [source] CHARACTERIZATION OF THE NONLINEAR VISCOELASTIC CONSTITUTIVE PROPERTIES OF MILD CHEDDAR CHEESE FROM INDENTATION TESTSJOURNAL OF TEXTURE STUDIES, Issue 5-6 2005S.M. GOH ABSTRACT A methodology to convert the indentation force,displacement response into the stress,strain properties of nonlinear viscoelastic materials was evaluated. Mild cheddar cheese was used as the test material, and indentation tests were performed using two spherical indenters of different sizes. The indentation tests were performed at different speeds, and the corresponding force,displacement responses were fitted with an analytical solution to obtain the time-dependent constants and the instantaneous force,displacement response. An inverse analysis based on the finite element method was performed to obtain the strain-dependent constants from the instantaneous force,displacement response. The predictions of the viscoelastic stress,strain properties from the indentation tests were compared to independent measurements through uniaxial compression tests, and a reasonable agreement was obtained. [source] NATURAL CHEDDAR CHEESE TEXTURE VARIATION AS A RESULT OF MILK SEASONALITYJOURNAL OF TEXTURE STUDIES, Issue 1 2003ANDREW L. HALMOS ABSTRACT A set of standard testing conditions using the TA-XT2 Texture Analyser were established to monitor cheddar cheese texture variation. Cheddar cheese was produced in the standard commercial practice and sampled at monthly intervals throughout the milk production season (August - June), and monitored for textural and compositional changes occurring during ripening. The composition, based on fat and protein levels, of the cheese was relatively constant during the period, which was expected as the commercial process aims for that outcome. A reduction in the force and degree of compression at fracture with time, indicative of a reduction in cheese firmness and an increase in cheese crumbliness, was recorded as the milk production season progressed. The degree of proteolysis and changes in milk fat in late season milk are primarily responsible for the changes recorded in cheese texture. The differences observed between cheeses produced at different times during the season indicate that the current fat and protein standardization employed by cheese-makers is not adequate to provide cheddar cheese with consistent textural characteristics year round. [source] | ||||||||||