Culture Effect on Ripening Characteristics and Rheological Behavior of Cheddar Cheese

Autor: Shuryo Nakai, G. F. Amantea, Brent J. Skura
Rok vydání: 1986
Předmět:
Zdroj: Journal of Food Science. 51:912-918
ISSN: 1750-3841
0022-1147
DOI: 10.1111/j.1365-2621.1986.tb11198.x
Popis: Six defined strains of bacteriophage-insensitive Streptococcus cremoris, grown in whey-based starter media, were used over a period of 10 months to produce more than 2 million kg of Cheddar cheese on continuous cheesemaking equipment. Flavor development in this cheese was less than that in cheese made with conventional bulk starter. Proteolysis in the trichloracetic acid (TCA) soluble cheese fraction was less in cheese manufactured using S. cremoris compared to conventional bulk starter. Rheological properties were studied and the force-compression curves related to the age, composition and pH of the cheese. Pattern recognition techniques were used to analyze the multivariate data. The texture was affected by the mechanical process, moisture content and yield point of the cheese. Casein proteolysis, age, culture type and firmness were the most discriminating variables affecting maturity.
Databáze: OpenAIRE
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