71A-31

M. A. DRAKE¹, D. J. McMahon², J. R. Broadbent², S. L. Larsen², C. Brothersen², P. Joseph², and R. L. Boucher². (1) Dept. of Food Science, North Carolina State Univ., Schaub Hall, Box 7624, Raleigh, NC 27695-7624, (2) Dept. of Nutrition and Food Sciences, Utah State Univ., 8700 Old Main Hill, 118-A NFS Bldg., Logan, UT 84322-8700

Cheddar cheese is generally aged (ripened) at 5 to 7 °C and typical aged flavor and texture develop slowly with time. The ability to accelerate the development of aged cheese flavor and texture is highly desirable from an economic perspective. The objective of this study was to investigate the feasibility of higher temperature ripening on flavor and texture development of Cheddar cheese. Triplicate 680 kg batches of Cheddar cheese (36.5% moisture, pH 5.15) were manufactured using a milled-curd make procedure with Lactococcus lactis as the starter culture with additional Lac- L. lactis and Lactobacillus helveticus adjunct cultures. Each batch (150 kg) of cheese was divided into four treatment groups and ripened for six mo. One portion was ripened at 6 °C for six mo and designated the control. The other three portions were ripened at one of the following regimes: (A) 6 °C for 3 wk, then 13 °C for the remainder of ripening, (B) 6 °C for 3 wk, 13 °C for 13 wk, then 6 °C for the remainder of ripening, or (C) 6 °C for 3 wk, 13 °C for 6 wk, then 6 °C for the remaining of ripening time. Descriptive sensory analysis of cheese flavor and texture attributes was conducted by a trained panel after 2, 4, and 6 mo ripening. Results were analyzed statistically for time and treatment effects. Flavor and texture attributes were impacted by both time and ripening treatment (P < 0.05). The application of higher ripening temperature (13 °C) altered flavor and texture independent of the duration of time at 13 °C. Brothy flavor and sweet and umami tastes were higher in cheeses ripened at 13 °C compared to control cheeses. For texture attributes, adhesiveness was increased and rate of recovery and springiness decreased compared to control cheeses. These results suggest that a brief application of higher ripening temperature enhances flavor and texture development in Cheddar cheeses.

Session 71A, Dairy Foods: General
8:30 AM - 12:00 PM, Tuesday AM Room Hall I-2

2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana