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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 Flow behavior of Cheddar cheese during ripening depends on the extent of proteolysis. Varying the levels of buffer, lactose, and salt-to-moisture ratio during manufacturing may play an important role in affecting the flow behavior of Cheddar cheese during ripening. The objective of this study was to determine the interaction effect of changing the levels of buffer, lactose, and salt-to-moisture ratio on the melt profile characteristics of Cheddar cheese during storage. Three replications of Cheddar cheese were manufactured with high and low levels of buffer, lactose, and salt-to-moisture ratio and stored at 10 1 °C. The melt profile characteristics of the eight treatments of Cheddar cheese were determined at 0, 1, 2, 4, 6, and 8 mo according to published methods. The interaction effect of the levels of buffer, lactose, and salt-to-moisture ratio on the softening rate, cheese melt rate, and flow rate were studied with three factorial design with repeated measurements at different storage months. The data analysis showed significant interaction between salt-to-moisture ratio and storage period on softening rate, melt rate, and flow rate of Cheddar cheese. Significant decrease in softening rate was observed between 0 mo- and 2 mo-old samples for all the treatments at P < 0.05. The Cheese melt rate was significantly decreased between 0 and 1 mo for all the samples at P < 0.05. No significant decrease in cheese melt rate was observed after 1 mo for the low buffer cheeses. Significant increase in flow rate was observed for all the treatments between 0 and 1 mo. No significant increase in flow rate was observed between 2 and 4 mo for high-buffer cheeses. The results are useful for cheese manufacturers for making Cheddar cheese with improved softening, melting, and flow properties during storage by adjusting the salt-to-moisture ratio during manufacturing.
Session 31, Dairy Foods: General I
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |