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N. CHEVANAN1, K. Muthukumarappan1, and L. E. Metzger2. (1) Dept. of Agricultural & Biosystems Engineering, South Dakota State Univ., 1400 North Campus Dr., Box 2120, Brookings, SD 57007-0001, (2) Dept. of Food Science & Nutrition, Univ. of Minnesota, 1334 Eckles Ave., 165 Food Science & Nutrition Bldg., Saint Paul, MN 55108-6099 The lactose content, buffer content, and salt to moisture ratio may play an important role in affecting the Cheddar cheese pH during ripening. Cheddar cheese pH during ripening affects the extent of proteolysis and functional properties. The objective of this study was to determine the effect of lactose, buffer, and salt level on the meltability and hardness of Cheddar cheese during storage. Three replications of eight treatments of Cheddar cheese with two levels of buffer, two levels of lactose, and two levels of salt to moisture ratio were tested in the experiments. The melt area of the Cheddar cheese was determined by modified Schreiber test. The hardness of the Cheddar cheese was measured with the TPA test using sinetec universal testing machine. The melt area and hardness of the samples were measured at 0, 1, 2, 4, 6, and 8 mo during storage. The modeling of repeated measurement of melt area at different months with three factors (buffer, lactose, and salt to moisture ratio) showed significant interaction between levels of buffer with storage month. The low buffer cheeses exhibited more melt area (1038 to 1337 mm^2 at 0 mo and 2012 to 2441 mm^2 at 8th mo) compared to high buffer cheeses (945 to 1335 mm^2 at 0 mo and 1339 to 1817 mm^2 at 8th mo). The modeling of hardness values showed significant interaction between the levels of buffer, lactose, and storage month. There was significant decrease in hardness measured at 0 mo (22.85N to 35.71N) and 1 mo (17.52N to 34.91N) for all the cheeses. During storage, a significant decrease in hardness was recorded after six months for high buffer cheeses and after four months for low buffer cheeses. The results are useful to cheese manufacturers for manufacturing Cheddar cheese with good meltability and optimum hardness during storage by adjusting the buffer and lactose content.
Session 31, Dairy Foods: General I
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |