TY - JOUR
T1 - Effect of calcium and phosphorus, residual lactose and salt-to-moisture ratio on textural properties of Cheddar cheese during ripening
AU - Chevanan, N.
AU - Muthukumarappan, K.
AU - Upreti, P.
AU - Metzger, L. E.
PY - 2006/12
Y1 - 2006/12
N2 - The texture profile analysis (TPA) parameters and meltability of Cheddar cheeses with varying levels of calcium (Ca) and phosphorus (P) content, residual lactose content and salt-to-moisture (S/M) ratio were studied at 0, 1, 2, 4, 6 and 8 months of ripening. The TPA hardness had an inverse relationship with the meltability of Cheddar cheese and at any given ripening time, lower TPA hardness corresponded to higher meltability of Cheddar cheese. Higher Ca and P content (0.67% Ca and 0.53% P) in Cheddar cheese resulted in up to 22.8, 5.7, 14.6, 13.5 and 35.2% increase in hardness, springiness, cohesiveness, resilience and chewiness values, respectively, and up to 23.5 and 27.7% decrease in meltability and adhesiveness values during ripening compared to the Cheddar cheese prepared with lower Ca and P content (0.53% Ca and 0.39% P). Higher residual lactose content (1.4%) in Cheddar cheese resulted in up to 24.6, 8.8 and 20.0% increase in hardness, cohesiveness and chewiness values, respectively, and up to 12.7% decrease in meltability value in the Cheddar cheese during ripening compared to the lower lactose content (0.78%). High S/M ratio (6.4) resulted in up to 29.4, 30.3 and 29.4% increase in hardness, adhesiveness and chewiness values, respectively, and up to 7.3% decrease in meltability value in Cheddar cheese compared to low S/M ratio (4.8) during ripening.
AB - The texture profile analysis (TPA) parameters and meltability of Cheddar cheeses with varying levels of calcium (Ca) and phosphorus (P) content, residual lactose content and salt-to-moisture (S/M) ratio were studied at 0, 1, 2, 4, 6 and 8 months of ripening. The TPA hardness had an inverse relationship with the meltability of Cheddar cheese and at any given ripening time, lower TPA hardness corresponded to higher meltability of Cheddar cheese. Higher Ca and P content (0.67% Ca and 0.53% P) in Cheddar cheese resulted in up to 22.8, 5.7, 14.6, 13.5 and 35.2% increase in hardness, springiness, cohesiveness, resilience and chewiness values, respectively, and up to 23.5 and 27.7% decrease in meltability and adhesiveness values during ripening compared to the Cheddar cheese prepared with lower Ca and P content (0.53% Ca and 0.39% P). Higher residual lactose content (1.4%) in Cheddar cheese resulted in up to 24.6, 8.8 and 20.0% increase in hardness, cohesiveness and chewiness values, respectively, and up to 12.7% decrease in meltability value in the Cheddar cheese during ripening compared to the lower lactose content (0.78%). High S/M ratio (6.4) resulted in up to 29.4, 30.3 and 29.4% increase in hardness, adhesiveness and chewiness values, respectively, and up to 7.3% decrease in meltability value in Cheddar cheese compared to low S/M ratio (4.8) during ripening.
KW - Ca and P content
KW - Cheddar cheese
KW - Lactose content
KW - Meltability
KW - Ripening
KW - Salt-to-moisture ratio
KW - TPA parameters
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U2 - 10.1111/j.1745-4603.2006.00080.x
DO - 10.1111/j.1745-4603.2006.00080.x
M3 - Article
AN - SCOPUS:33751364487
SN - 0022-4901
VL - 37
SP - 711
EP - 730
JO - Journal of texture studies
JF - Journal of texture studies
IS - 6
ER -