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Full-fat (FF, 33%), reduced-fat (RF, 22%) and half-fat (HF, 16%) Cheddar-style cheeses, each with full salt (FS, 1.9%), reduced salt (RS, 1.2%) or half salt (HS, 0.9%) variants, were made on three separate occasions. Reducing salt from 1.9 to 1.2 or 0.9% in the FF, RF and HF cheeses resulted in lower intact casein, firmness, fracture stress and work to extend the molten cheese, and higher heat-induced flow. The fracture strain of the RF and HF cheeses increased while that of the FF cheese decreased on reducing salt content. The results show the response to reducing salt depended on the variable studied, extent of salt reduction and fat level. Generally, reducing fat had opposite effects to those of salt reduction. There was a significant interaction between salt and fat content on the fracture characteristics, heat-induced flow, and extensibility of molten cheese at ripening times ≥90 d. [ABSTRACT FROM AUTHOR]

The effect of replacing milk fat with low-melting fractions of milk fat on lipolysis of cheddar cheese was investigated. Cream was fractionated through dry fractionation at 10, 15 and 25C, labeled as LMF-10, LMF-15 and LMF-25, used as fat source (3.5%) in the formulation of cheddar cheese. Cheddar cheese prepared from unmodified milk (3.5% fat) served as control. Chemical composition of unripened experimental cheese was not different from control. The cheese formulated from the low-melting fractions of milk fat went under excessive lipolysis and ripened earlier than control. After 60 days of ripening, free fatty acids of LMF-10 and control were 0.16% and 0.29%. Concentration of short-chain fatty acids in experimental cheeses was greater than control after the ripening. Taste scores of 60-day ripened experimental cheese were more than control (P < 0.05). Lowmelting fractions of milk fat can be used in the formulation of cheddar cheese with acceptable sensory characteristics. [ABSTRACT FROM AUTHOR]

Abstract: As the protein composition of Cheddar cheese varies substantially from that of milk, it is important to investigate whether the standard dairy nitrogen conversion factor (NCF), 6.38, accurately reflects the protein content of Cheddar cheese. Forty-eight Cheddar cheeses of a wide range of composition were manufactured. Amino acid compositions of measured casein subtypes, peptides and amino acids in the cheeses were used to calculate a nitrogen conversion factor for each cheese. Average NCF values were calculated as 6.394±0.004, for the full dataset, which is slightly higher than the standard dairy nitrogen conversion factor of 6.38. [Copyright &y& Elsevier]

Abstract: Six batches of cheddar cheese were manufactured containing different combinations of commercially available probiotic cultures from three suppliers. Duplicate cheeses contained the organisms of each supplier, a Bifidobacterium spp. (each supplier), a Lactobacillus acidophilus (2 suppliers), and either Lactobacillus casei, Lactobacillus paracasei, or Lactobacillus rhamnosus. Using selective media, the different strains were assessed for viability during cheddar cheese maturation over 32 weeks. The Bifidobacterium sp. remained at high numbers with the three strains being present in cheese at 4×107, 1.4×108, and 5×108 CFU/g after 32 weeks. Similarly the L. casei (2×107 CFU/g), L. paracasei (1.6×107 CFU/g), and L. rhamnosus (9×108 CFU/g) strains survived well; however, the L. acidophilus strains performed poorly with both decreasing in a similar manner to be present at 3.6×103 CFU/g and 4.9×103 CFU/g after 32 weeks. This study indicates that cheddar cheese is a good vehicle for a variety of commercial probiotics but survival of L. acidophilus strains will need to be improved. [Copyright &y& Elsevier]

The objective of this study was to evaluate the effects of cheese-making technologies, including homogenization of cream, ultrafiltration, and vacuum condensing of milk, on the retention of salt in Cheddar cheese. One part of pasteurized, separated milk (0.58% fat) was ultrafiltered (55°C, 16.0% protein), another vacuum condensed (12.5% protein), and the third was not concentrated. Cheddar cheese was manufactured using 6 treatments by standardizing unconcentrated milk to a casein-to-fat ratio of 0.74 with unhomogenized 35% fat cream (C), homogenized (6.9 MPa/3.5 MPa) 35% fat cream (CH), ultrafiltered milk and unhomogenized cream (UF), ultrafiltered milk and homogenized cream (UFH), condensed milk and unhomogenized cream (CM), and condensed milk and homogenized cream (CMH). Treatments C and CH had 3.7% fat and 3.5% protein, and the respective values for the remaining treatments were 4.9 and 4.6. The milled curd was dry salted at 2.7% by weight. The salt content of the cheeses receiving homogenization treatment was higher at 1.83 and 1.70% for CH and UFH, respectively, compared with their corresponding controls at 1.33%. The salt content in cheeses from CMH was 1.64% and was not affected by homogenization. Salt retention in C increased from 41.7 to 59.2% in CH, and in UF it increased from 42.5 to 54.5% in UFH. There was a corresponding decrease in the salt content of whey from these cheeses. [ABSTRACT FROM AUTHOR]

Cheddar cheese was manufactured on two occasions from three 100 kg batches of milk: control (C), lactose-reduced cheese (L) prepared by removing some whey and replacing it by warm (40°C) and lactose-enriched cheese (H) made from milk supplemented with lactose to 8.4% lactose in cheese milk. L-cheeses were almost free of lactose within 60 days of ripening compared to 150 days for C cheeses; the H cheese contained 1.4% lactose after 180 days. The pH of the C and L cheeses remained almost constant throughout ripening, while that of the H cheeses decreased continuously. Modification of the lactose content had little effect on gross composition, primary proteolysis or the numbers of starter and non-starter bacteria in the cheeses. The H and L cheeses had the lowest and highest total concentration of amino acids after 180 days of ripening. Commercial graders considered the L cheese to be very immature up to 4 months of age but 180 day-old L cheese was awarded flavour scores similar to C cheese. The 180 day-old H cheese received the lowest flavour scores. A 14-member sensory panel reported that L cheese had a significantly lower flavour intensity, a less sour/acid flavour, was less firm and crumbly but had better mouth-coating properties than the control or H cheese. [Copyright &y& Elsevier]