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- Title
Influence of composition on the biochemical and sensory characteristics of commercial Cheddar cheese of variable quality and fat content.
- Authors
KILCAWLEY, K N; O'CONNELL, P B; HICKEY, D K; SHEEHAN, E M; BERESFORD, T P; MCSWEENEY, P L H
- Abstract
Ten commercial Cheddar cheeses of variable quality differing in fat content and age were subjected to compositional, proteolytic, lipolytic and sensory analyses. The compositional parameters of the full-fat cheeses were predominantly outside those typically associated with good-quality cheese. Sensory analysis discriminated the full-fat cheeses predominantly by age, with the longer ripened cheeses associated with more negative attributes, some which appeared to be due to excessive lipolysis and/or β-casein breakdown. Both proteolysis and lipolysis appear to be age dependent. The two reduced-fat cheeses were clearly discriminated from the eight full-fat cheeses by sensory analysis that appeared to be due to differences in composition and the extent of lipolysis.
- Subjects
CHEDDAR cheese; FAT content of food; BIOCHEMISTRY; PROTEOLYSIS; LIPOLYSIS
- Publication
International Journal of Dairy Technology, 2007, Vol 60, Issue 2, p81
- ISSN
1364-727X
- Publication type
Article
- DOI
10.1111/j.1471-0307.2007.00299.x