71A-9 |
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M. E. CARUNCHIA WHETSTINE, P. J. Luck, M. A. Drake, and E. A. Foegeding. Dept. of Food Science, North Carolina State Univ., 408 Withers Hall, Box 7624, Raleigh, NC 27695-7624 Cheddar cheese is a natural product that has a variable flavor and texture profile. Some variability may be due to manufacturing procedures (milled vs. stirred curd). Additionally, many companies produce 291 kg blocks of Cheddar cheese which are subsequently cut and shipped or stored. Compositional differences exist across this 291 kg block and may also influence flavor and texture development. The objectives of this study were to systematically characterize flavor and texture differences across 291 kg blocks from both stirred and milled curd cheeses. Cheese was sampled from four manufacturing facilities (2 milled, 2 stirred curd facilities). On two different occasions, a 291 kg block was manufactured at each facility. After 48 h, blocks were sliced into sixteen 18 kg blocks using a predetermined diagram and each block labeled appropriately (upper corner, lower corner, and so forth). Blocks were evaluated at 1, 4, 8, and 12 mo. At each timepoint, two 18 kg blocks representing the 291 kg cross section (from inside to outside) were sampled. Sensory and instrumental analyses were conducted. A moisture gradient was documented between outer and inner blocks from the 291 kg block initially and through 4 mo aging (P < 0.05). Block gradient flavor effects were not detected initially, but were evident following 8 and 12 mo aging. Sulfur, brothy, and nutty flavor intensities were higher in blocks from the interior of the 291 kg block (P < 0.05). Texture attribute differences were prevalent following 1 and 4 mo aging for make procedure and block gradient, but these differences diminished with aging time and were not evident following 12 mo aging. Several differences in flavor and texture were specific to manufacturing facility. These results enhance our understanding of how to make a consistent high quality Cheddar cheese.
Session 71A, Dairy Foods: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |