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Natural animal-based flavors have great appeal to consumers and have broad applications in the food industry. In this review, we summarized findings related to bacon and Cheddar cheese flavors' components and their precursors, reaction mechanisms, influential factors, and characterization methods. The results show that free sugars, free amino acids, peptides, vitamins, lipids, and nitrites are precursors to bacon flavor. The conditions governing the formation of bacon flavor are thermally dependent, which facilitates the use of thermal food processing to generate such a flavor. For Cheddar cheese flavor, milk ingredients such as lactose, citrate, fat, and casein are reported as precursors. The optimum conditions to generate Cheddar cheese flavor from precursors are quite strict, which limits its application in food processing. As an alternative, it is more practical to generate Cheddar cheese flavor by combining key aroma compounds using thermal food processing. This review provides the food industry the comprehensive information about the generation of bacon and Cheddar cheese flavors using precursor molecules. [ABSTRACT FROM AUTHOR]

Purpose: Present study envisaged the impact of sodium substitution with potassium @ 1:1 and 1:3 on the release of ACE inhibitory peptides in Cheddar cheese during storage (4 ℃/9 months). Methods: Control (NaCl 2.5 g/100gm) and sodium substituted Cheddar cheeses (1NaCl:1KCl and 1NaCl:3KCl) were prepared studied for the in vitro angiotensin converting enzyme (ACE) inhibitory activity during storage period of 9 months. Cheddar Cheeses (5th month) with potent ACE inhibitory activity were further assessed for the peptides identification via RP-HPLC and LC-MS/MS technique. The obtained peptides were screened for bioactivity and potential bioactive peptides were selected for molecular docking for identifying the active sites on ACE enzyme for ACE inhibitory peptides. Results: Among all identified peptides, 2, 2 and 6 peptides were selected as potentially bioactive via peptide ranker in control, 1NaCl:1KCl and 1NaCl:3KCl Cheddar cheeses respectively. Molecular docking revealed that QEPVLGPVRGPFPI peptide in 1NaCl:3KCl Cheddar cheese showed the highest number of hydrogen bonding (binding energy −10.2) Tyr62, Asn66, Asn70, Arg124, Tyr135, Asn211, Ser219, Ala356, Glu403, Ser516 and Ser517 amino acid residues of ACE. Conclusion: The salt substitution at higher level (1:3) resulted in the increased number of ACE inhibitory peptides than the control Cheddar cheese during ripening. Therefore salt substitution in cheese can be a healthier approach for minimizing sodium level in the diet. [ABSTRACT FROM AUTHOR]

Summary: Hybrid foods are made by blending animal‐based and plant‐based ingredients to make food products that are similar to the 100% animal‐based ones. Examples include hybrid meat products such as burgers or minced meat with vegetables or more recently hybrid dairy products such as cheddar cheese with oats. While hybrid meat products have been launched in several countries by both retailers and foodservice outlets, there are very few examples of hybrid meat products still available in the market, such as hybrid nuggets targeting children and hybrid minced meat products. This short viewpoint article covers some of the possible reasons this might be happening, presents examples of successful hybrid food products, discusses the importance of sustainability claims and the potential of hybrid meals. [ABSTRACT FROM AUTHOR]

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Descriptive sensory analysis discriminated between the appearance, aroma, flavor, taste and texture of Cheddar cheese samples prepared from milk varying in fat globule size; small milk fat globule milk (SMM, d4,3 = 2.76 ± 0.07 μm), large milk fat globule milk (LMM, d4,3 = 5.07 ± 0.06 μm) and Control (d4,3 = 3.91 ± 0.09 μm), over a six‐month maturation period. Significant differences were measured between SMM, LMM and the Control as each cheese matured, where SMM was the most different across all parameters examined. SMM was lowest in color intensity (34.6 < 38.8–47.0), firmness (29.4 < 36.1–47.7), and fracturability (24.5 < 28.8–30.7), and highest in cohesiveness (57.0 > 39.8–45.8), adhesiveness (52.9 > 39.0–45.4), and smoothness (50.4 > 37.9–44.0). Moreover, SMM was more intense than the Control in cultured odor (34.9 > 29.6–30.6) and flavor (45.5 > 34.9–36.2), rancid (23.3 > 16.0–18.6) and metallic (17.7 > 14.3) flavor, salty taste (45.7 > 40.3–40.5) and aftertaste (38.5 > 34.9–35.8), sour (36.3 > 28.9) and umami taste (19.6 > 16.4); attributes that align with the degree of maturation. LMM showed similar differences to the Control, but was firmer (36.1 > 29.4), less cohesive (45.8 < 57.0), adhesive (45.4 < 52.9) and smooth (44.0 < 50.4) and had a less intense cultured odor (31.5 < 34.9) than SMM. An increase in salty taste was associated with a decrease in cheese firmness (−0.91, p < 0.0001). These results could provide process‐driven solutions that allow the dairy industry to decrease maturation time or create differentiated cheese products to meet specific consumer tastes or function. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the physiochemical properties, techno-functional attributes, and proteolytic impacts of incorporating different hydrocolloids as fat substitutes in low-fat cheddar cheese. The effects of hydrocolloids (gums) and dietary fiber, both individually and in combination, were studied for the production of low-fat cheddar cheese with the same textural and functional attributes as full-fat cheese. Physicochemical, techno-functional attributes, organic acid, and proteolysis analyses were performed at 0 and 90-day storage intervals. The results of different combinations were compared with positive (4% fat) and negative (2% fat) controls, and it was observed that using fat replacers improved the textural and functional properties of low-fat cheddar cheese. A significant difference was observed in the meltability and flowability of low-fat cheese samples with different analytes. The proteolysis pattern in low-fat cheese also differed from that of its full-fat counterpart. Three treatments were considered the best: T2 (guar gum at 0.45%), T6 (guar gum, inulin, and resistant starch at 33%), and T7 (all analytes at equal concentrations). The findings revealed that hydrocolloids notably improved the texture, meltability, and sensory characteristics of low-fat cheddar cheese. Additionally, SEM images revealed that the microstructure variations can be attributed to changes in the hydrocolloids water retention and fat content. The Pearson correlation coefficient revealed relationships between different functional properties, contributing to understanding how hydrocolloids as fat replacers impact the overall quality of low-fat cheddar cheese. This study offers useful information for the dairy sector to manufacture low-fat cheeses that have enhanced customer acceptance and provide nutritional advantages. [ABSTRACT FROM AUTHOR]

The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes. The color of Cheddar cheese in the United States is influenced by many factors, primarily the amount of annatto added as a colorant. The US Food and Drug Administration is currently reviewing its definition of the term "natural" on food labels, which may result in the use of colorants being restricted in natural cheeses. The objective of this study was to evaluate how consumers perceive Cheddar cheese color to better understand how changes to legislation surrounding colorants in natural Cheddar cheese may affect consumption. We were also interested in determining if a relationship exists between color and other perceived characteristics of Cheddar cheese. Two online surveys on Cheddar cheese color and flavor attributes (n = 1,226 and n = 1,183, respectively) were conducted, followed by a consumer acceptance test on 6 commercially available Cheddar cheeses (n = 196). Overall, consumers preferred light orange color in Cheddar cheese over dark orange or white Cheddar cheese, but segmentation was observed for Cheddar color preference. Light orange Cheddar and white Cheddar were perceived as approximately equal in terms of "naturalness." White and light orange Cheddars were perceived as more natural than dark orange Cheddars conceptually and in consumer acceptance testing. White Cheddar was considered most natural by 50.3% of n = 1,283 survey participants and 43.4% of n = 196 consumer acceptance test participants, whereas light orange Cheddar was perceived as most natural by 40.6% and 45.9% of these groups, respectively. A bimodal distribution was observed in both the online survey and in consumer acceptance testing for the naturalness of Cheddar cheese color, with a subset of consumers (31.4% of n = 1,183 survey participants and 30.6% of n = 196 consumer testing participants) indicating that white Cheddar was the least natural option. Consumers associated orange color in Cheddar cheese with a sharper flavor both in an online survey format and consumer acceptance testing. [ABSTRACT FROM AUTHOR]

The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes. The objective of this study was to examine the sensory interactions between lactones and ketones in a Cheddar simulation matrix through perceptual interaction analysis. The olfactory thresholds of 6 key lactones had values ranging from 8.32 to 58.88 μg/kg, whereas those of the 4 key ketones ranged from 6.61 to 660.69 μg/kg. Both Feller's additive model and σ-τ plots demonstrated complex interactions in 24 binary mixtures composed of the 6 lactones and 4 ketones, including synergy, addition, and masking effects. Specifically, we found that 6 binary mixtures exhibited aroma synergistic effects using both methods. Moreover, the σ-τ plot showed a synergistic effect of aroma in 3 ternary mixtures. The U -model further confirmed the synergistic effects of the 6 groups of binary systems and 3 groups of ternary systems on aroma at actual cheese concentrations. In an aroma addition experiment, the combination of δ-octalactone and diacetyl in binary mixtures had the most pronounced effect on enhancing milk flavor. In ternary mixtures, 2 combinations, namely δ-octalactone/δ-dodecalactone/diacetyl and γ-dodecalactone/δ-dodecalactone/acetoin, significantly enhanced the milky and sweet aroma properties of cheese, while also enhancing the overall acceptability of the cheese aroma. [Display omitted] [ABSTRACT FROM AUTHOR]

This study investigated the effects of once‐a‐day (OAD) and twice‐a‐day (TAD) milking strategies on Cheddar cheese properties, within an Irish pasture‐based system. Cheese derived from OAD milk was more yellow, with significantly higher b* values and a significantly higher β‐carotene content. A significantly higher cheese yield also resulted from OAD milk. Compositional data were largely consistent with previously reported results, and no meaningful differences were found in texture, proteolysis, pH, volatile‐organic‐compounds and free‐fatty‐acid profile. Indications are that OAD milking does not negatively impact Cheddar quality, providing valuable insights for those considering milking frequency impacts on this key dairy product. [ABSTRACT FROM AUTHOR]

Cheese is a product that is susceptible to dangerous microorganisms during the handling or storage process. Producing cheese packaging that can stop the growth of harmful microorganisms is necessary to extend cheese's shelf life. Cheddar cheese was packed with G/CHNF/ZnONPs and then stored for 90 days in the refrigerator. Fat, protein, carbohydrate, and mineral (especially calcium) content decreased during storage time. Cheese samples packaged using G/CHNF/ZnONPs film packaging showed antibacterial activity so the shelf life of the cheese was extended. This shows the potential of G/CHNF/ZnONPs films as packaging for cheese, especially cheddar cheese. [ABSTRACT FROM AUTHOR]

The study aimed to develop a silkworm pupae protein-based film for enhancing the lipid oxidative and microbial stability of cheddar cheese. The bioactive properties were imparted to the silkworm pupae protein-based film using an optimum level (2.0%) of Catharanthus roseus leaf extract-based nanoparticles (Cat-Ros-NPs) synthesised following a green method. The cheese samples were packaged within the treated film (T2, containing 2.0% Cat-Ros-NPs) and compared with control samples [control (cheese samples without any film), T0 (cheese samples within the films without any bioactive agent) and T1 {cheese samples within the films containing 2.0% C. roseus leaf extract (Cat-Ros-Ext)}] during 90 days trial (4±1 °C). The addition of bioactive agents (Cat-Ros-Ext or Cat-Ros-NPs) increased the thickness (µm) as well as density (g/ml) of the film, thereby decreasing the transmittance (%), solubility (%), moisture content (%), and water-vapour transmission rate (mg/mt2). Both the bioactive agents increased the redness (a*) and yellowness (b*) whereas decreased the brightness (L*) of the film. The films enhanced the antioxidant and antimicrobial properties of the enclosed cheese samples during storage and the highest values were recorded for the samples packed within T2 films. The cheese samples packaged within T2 and T1 films showed significantly lower values for lipid oxidation and microbial counts. This positive effect of the films (T2 and T1) was also recorded on protein oxidation (total-carbonyl content) after day 30 and sensory quality after day 60. Our results indicate the successful use of silkworm pupae protein for the development of bioactive packaging for cheddar cheese.

A bioactive film was developed using cricket (Acheta domestica) protein (Cric-Prot) and Caralluma fimbriata extract-based nanoparticles [Car-Fim-NPs (0.0, 1.0, 2.0, and 3.0 % w/v)] to augment the storage stability and functional value of cheddar cheese (Ched-Chee). The Car-Fim-NPs were developed using an ultrasonication-mediated (20 kHz, 500 W, 10 min, pulse duration of 5/5 s on/off) green method. The addition of Car-Fim-NPs modified the film characteristics [density (%), WVTR (mg/mt2), transmittance (%), elongation at break (%), and colour (L*, a*, b*)] and enhanced its antioxidant [DPPH, ABTS and FRAP activities, total phenolic and flavonoid contents, and antioxidant release (%)] and antimicrobial (inhibitory halos against E. coli and S. aureus) potential. Application of the films containing Car-Fim-NPs (1.0–3.0 %) increased the antioxidant potential (DPPH, ABTS and FRAP activities), lipid (TBARS and free fatty acids) and protein (total carbonyl content) oxidative stability, and microbial quality (microbial counts) of the Ched-Chee during 90 days of storage. The sensory quality of Ched-Chee showed a significant increase after day 30 till the storage end. Gastrointestinal digestion simulation augmented the antioxidant potential of Ched-Chee. Overall, the results indicate the possibility of the use of Cric-Prot-based film containing Car-Fim-NPs to enhance the storage quality of Ched-Chee.

Processed cheese food (PCF) is a dairy product prepared by blending dairy ingredients with nondairy ingredients and heating the blend with agitation to produce a homogeneous product with an extended shelf life. Emulsifying salts (ES), such as disodium phosphate (DSP) and trisodium citrate, have a critical effect on the emulsification characteristics of casein by sequestering the calcium from the calcium-paracaseinate phosphate complex in natural cheese. Lactose-6-phosphate (LP) is an organic compound produced from lactose that has the potential to function as ES. Lactose-6-phosphate is not approved for use as a substitute for ES in the large-scale production of PC. The objective of this study was to produce PCF with LP instead of DSP. Lactose-6-phosphate was prepared by mixing 1 mol of α-lactose with 0.5 mol of sodium cyclo-triphosphate. The pH of recombined solutions was adjusted using sodium hydroxide to get a pH of 12 to obtain 60.74% LP. The solution was stirred for 3 d at room temperature and then concentrated to 52% total solids (TS). The ingredients in the PCF formulations were Cheddar cheese, butter, water, milk permeate powder, and LP (at a ratio of 2.0, 2.4, 2.8, 3.2, 4.0, 5.0, and 6.0%) were formulated to contain 17.0% protein, 25.0% fat, 44.0% moisture, and 2.0% salt. Processed cheese food made with 2.0% DSP was also produced as a control. The PCF was prepared by mixing all ingredients in a Kitchen Aid stand mixer to make a homogeneous paste. A 25-g sample of the mixture was cooked in the rapid visco analyzer (Perten RVA 4500, Macquarie Park, Australia) for 3 min at 95°C at 1,000 rpm for the first 2 min and 160 rpm for the last minute. The PCF was then transferred into molds and refrigerated till further analyses. The PCF was analyzed for moisture, pH, end apparent cooked viscosity, hardness, melted diameter, and melting temperature. The experiment was repeated 3 times using different batches of LP. The moisture of PCF ranged from 42.3% to 44.0% with a pH of 5.6 to 5.8. The end apparent cooked viscosity increased from 818.0 to 2,060.0 cP as the level of LP raised from 0.63% to 1.90%, whereas it was 660.0 cP in control. The hardness of PCF made with LP elevated from 61.9 to 110.1g as the level of LP increased; however, it was 85.6 g in control. The melted diameter decreased from 43 mm in control to 29 mm in 1.90% LP, while the melting temperature of PCF increased from 37.7°C in control to 59.0°C in 1.90% LP. We conclude that LP can be used as a substitute for DSP in PCF manufacture and has more capacity than DSP. [ABSTRACT FROM AUTHOR]

Making cheese from camel milk (CM) presents various challenges due to its different physicochemical properties compared with bovine milk (BM). In this study, we investigated the chemical composition, proteolysis, meltability, oiling off, texture profile, color, microstructure, and rheological properties of low-fat Cheddar cheese (LFCC) prepared from BM–CM blends. LFCC was produced from BM or BM supplemented with 15% CM (CM15) and 30% CM (CM30), and analyzed after 14, 60, 120, and 180 d of ripening at 8°C. Except for salt content, no significant differences were observed among LFCC from BM, CM15, and CM30. The addition of CM increased the meltability and oiling off in the resulting cheese throughout storage. With respect to color properties, after melting, LFCC CM30 showed lower L* values than LFCC made from BM and CM15, and a* and b* values were higher than those of BM and CM15 samples. LFCC from CM30 also exhibited lower hardness compared with the other cheeses. Moreover, LFCC made from BM showed a rough granular surface, but cheese samples made from BM–CM blends exhibited a smooth surface. The rheological parameters, including storage modulus, loss modulus, and loss tangent, varied among cheese treatments. The determined acetoin and short-chain volatile acids (C2–C6) in LFCC were affected by the use of CM, because CM15 showed significantly higher amounts than BM and CM30, respectively. The detailed interactions between BM and CM in the cheese matrix should be further investigated. [ABSTRACT FROM AUTHOR]

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In order to clarify the microflora structure in Cheddar cheese processing, MiSeq high-throughput sequencing technology was used to analyze the community structure of Cheddar cheese at three stages of processing (post-pasteurization, curdling, and ripening 0, 30, 60 and 90 d) in this study. The results showed that the community structure varies widely of cheddar cheese during processing. The highest microbial community diversity and abundance were found after pasteurization (Chao1 index and Shannon index mean values were 6.09 and 1415.78, respectively). The dominant microflora in the pasteurization stage at the genus level was Stenotrophomonas (21.04%). The community structure was relatively similar in the curd and ripening stages, Lactococcus were the dominant flora in both stages, with abundance averaging more than 85%. During the ripening period, the relative abundance of Lactococcus increased first and then decreased. The community structure in the pasteurized cheeses was different compared to the other groups, and there was less change in the community structure of the groups during the ripening period. This study provides a basis for clarifying the community structure of Cheddar cheese, and has a certain reference value for the expansion of Cheddar cheese microbiome information.

In order to clarify the microflora structure in Cheddar cheese processing, MiSeq high-throughput sequencing technology was used to analyze the community structure of Cheddar cheese at three stages of processing (postpasteurization, curdling, and ripening 0, 30, 60 and 90 d) in this study. The results showed that the community structure varies widely of cheddar cheese during processing. The highest microbial community diversity and abundance were found after pasteurization (Chao1 index and Shannon index mean values were 6.09 and 1415.78, respectively). The dominant microflora in the pasteurization stage at the genus level was Stenotrophomonas (21.04%). The community structure was relatively similar in the curd and ripening stages, Lactococcus were the dominant flora in both stages, with abundance averaging more than 85%. During the ripening period, the relative abundance of Lactococcus increased first and then decreased. The community structure in the pasteurized cheeses was different compared to the other groups, and there was less change in the community structure of the groups during the ripening period. This study provides a basis for clarifying the community structure of Cheddar cheese, and has a certain reference value for the expansion of Cheddar cheese microbiome information. [ABSTRACT FROM AUTHOR]

Proteolysis is a complex biochemical event during cheese storage that affects both functionality and quality, yet there are few tools that can accurately predict proteolysis for Mozzarella and Cheddar cheese across a range of parameters and storage conditions. Machine learning models were developed with input features from the literature. A gradient boosting method outperformed random forest and support vector regression methods in predicting proteolysis for both Mozzarella (R2 = 92%) and Cheddar (R2 = 97%) cheese. Storage time was the most important input feature for both cheese types, followed by coagulating enzyme concentration and calcium content for Mozzarella cheese and fat or moisture content for Cheddar cheese. The ability to predict proteolysis could be useful for manufacturers, assisting in inventory management to ensure optimum Mozzarella functionality and Cheddar with a desired taste, flavor and texture; this approach may also be extended to other types of cheese. [ABSTRACT FROM AUTHOR]

The present study aimed to investigate changes of physicochemical and functional properties of the processed cheeses (PCs) made with Cheddar (PC1), Mozzarella (PC2) and both of them at a ratio of 1:1 (PC3) during storage at 4 °C for 4 months. The results showed that the type of natural cheese used affected the composition of PCs with lower fat content in PC2 due to the lower fat content of Mozzarella cheese used. PC2 with lower fat content showed decreased meltability and oil leakage compared with PC1 and PC3. The stretchability of all the samples significantly (P < 0.05) decreased during storage, and PC1 showed lower stretchability. This was confirmed by increased protein hydrolysis of all the samples during the storage with a higher level of proteolysis in PC1, leading to decreased stretchability of PCs. Further low-field nuclear magnetic resonance analysis indicated more entrapped water in cheese due to moisture migration into the cheese matrix that might squeeze the fat globules to aggregate, causing more fat leakage during later stages of storage. This was evidenced by microstructural analysis showing different extents of increase in fat particle sizes and decrease in free serum in all the PC samples over the storage time. Therefore, the present study provides further understanding of the mechanism of quality change of PC during refrigerated storage as affected by proteolytic properties and composition of natural cheese used. [ABSTRACT FROM AUTHOR]

Cheesemaking offers the opportunity to exploit the unique nutritional, sensory, biological and other functionalities of both cheese and whey‐derived products. Milk standardisation is one of the essential cheesemaking operations designed to preserve the intrinsic cheese quality and may also improve whey composition because of its impact on partitioning of milk constituents between the two coproducts. The effectiveness of cheese milk standardisation in controlling constituent partitioning depends on the method and ingredients selected. This review explores how and why cheese milk standardisation affects the partitioning of casein and fat in Cheddar cheese and provides some perspective on a better approach. [ABSTRACT FROM AUTHOR]

Due to its versatility and shelf stability, process cheese is gaining interest in many developing countries. The main structural component (base) of most processed cheese formulations is young Cheddar cheese that has high levels of intact casein. Exporting natural Cheddar cheese base from the United States to distant overseas markets would require the aging process to be slowed or reduced. As Cheddar cheese ripens, the original structure is broken down by proteolysis and solubilization of insoluble calcium phosphate. We explored the effect of varying rennet levels (we also used a less proteolytic rennet) and application of high-pressure processing (HPP) to Cheddar cheese, as we hoped these treatments might limit proteolysis and concomitant loss of intact casein. To try to retain high levels of insoluble Ca, all experimental cheeses were made with a high-draining pH and from concentrated milk. To compare our intact casein results with current practices, we manufactured a Cheddar cheese that was prepared according to typical industry methods (i.e., use of unconcentrated milk, calf chymosin [higher levels], and low draining pH value [∼6.2]). All experimental cheeses were made from ultrafiltered milk with protein and casein contents of ∼5.15% and 4.30%, respectively. Three (low) rennet levels were used: control (38 international milk clotting units/mL of rennet per 250 kg of milk), and 25% and 50% reduced from this level. All experimental cheeses had similar moisture contents (∼37%) and total Ca levels. Four days after cheese was made, half of the experimental samples from each vat underwent HPP at 600 MPa for 3 min. Cheddar cheese functionality was monitored during aging for 240 d at 4°C. Cheddar cheese base was used to prepare process cheese after aging for 14, 60, 120, 180, and 240 d. Loss tangent (LT) values of cheese during heating were measured by small strain oscillatory rheology. Intact casein levels were measured using the Kjeldahl method. Acid or base titrations were used to determine the buffering capacity and insoluble Ca levels as a percentage of total Ca. The LT max values (an index of meltability) in process cheese increased with aging for all the cheese bases; the HPP treatment significantly decreased LT max values of both base (natural) and process cheeses. All experimental cheeses had much higher levels of intact casein compared with typical industry-make samples. Process cheese made from the experimental treatments had visually higher stretching properties than process cheese made from Cheddar with the typical industry-make procedure. Residual rennet activity was not affected by rennet level, but the rate of proteolysis was slightly slower with lower rennet levels. The HPP treatment of Cheddar cheese reduced residual rennet activity and decreased the reduction of intact casein levels. The HPP treatment of Cheddar cheese resulted in process cheeses that had slightly higher hardness values, lower LT max values, and retained higher storage modulus values at 70°C. We also observed that the other make procedures we used in all experimental treatments (i.e., using a less proteolytic chymosin, using a concentrated cheese milk, and maintaining a high draining pH value) had a major effect on retaining high levels of intact casein. [ABSTRACT FROM AUTHOR]

ABSTRACTLactoferrin is the part of whey proteins, which does not become the part of curd and is lost in the whey. The objective of the current investigation was to develop lactoferrin-supplemented cheddar cheese. Cheddar cheese was supplemented with lactoferrin at 5, 10, 15, 20, and 0 mg/100 g concentrations (T1, T2, T3, T4, and control) and matured for 90 days. The supplementation of lactoferrin at all four concentrations did not affect the compositional attributes of cheddar cheese. In mature cheddar cheese, values of log-colony forming units in T1, T2, T3, T4, and control per mL were 7.82, 7.77, 6.51, 6.21, and 7.95, respectively. Lactoferrin contents of T1, T2, T3, T4, and control were 4.98, 9.89, 14.91, 19.88, and 0.11 mg/100 g cheese. In vitro total antioxidant capacity of mature T1, T2, T3, T4, and control were 32.47%, 47.68%, 65.37%, 78.82%, and 45.79%. High-performance liquid chromatography (HPLC) analysis revealed that concentrations of citric acid, lactic acid, acetic acid, and propionic acid in mature T4 were 2389, 16,468, 126, and 141 mg/kg. Analysis of cheese samples on gas chromatography–mass spectrometry (GC-MS) showed that fatty acids composition was not influenced by the supplementation of lactoferrin. Peroxide value of matured T1, T2, T3, T4, and control was 0.31, 0.30, 0.28, 0.35, and 0.28 (meqO2/kg) with no variation in color, flavor and texture score. The results of the current investigation proved that lactoferrin can be used for the supplementation of cheddar cheese.

Cheese fermentation and flavour formation are the result of complex biochemical reactions driven by the activity of multiple microorganisms. Here, we studied the roles of microbial interactions in flavour formation in a year-long Cheddar cheese making process, using a commercial starter culture containing Streptococcus thermophilus and Lactococcus strains. By using an experimental strategy whereby certain strains were left out from the starter culture, we show that S. thermophilus has a crucial role in boosting Lactococcus growth and shaping flavour compound profile. Controlled milk fermentations with systematic exclusion of single Lactococcus strains, combined with genomics, genome-scale metabolic modelling, and metatranscriptomics, indicated that S. thermophilus proteolytic activity relieves nitrogen limitation for Lactococcus and boosts de novo nucleotide biosynthesis. While S. thermophilus had large contribution to the flavour profile, Lactococcus cremoris also played a role by limiting diacetyl and acetoin formation, which otherwise results in an off-flavour when in excess. This off-flavour control could be attributed to the metabolic re-routing of citrate by L. cremoris from diacetyl and acetoin towards α-ketoglutarate. Further, closely related Lactococcus lactis strains exhibited different interaction patterns with S. thermophilus, highlighting the significance of strain specificity in cheese making. Our results highlight the crucial roles of competitive and cooperative microbial interactions in shaping cheese flavour profile. Cheese fermentation and flavour formation are the result of complex biochemical reactions driven by the activity of multiple microorganisms. Here, the authors identify microbial interactions as a mechanism underlying flavour formation in Cheddar cheese. [ABSTRACT FROM AUTHOR]

Cheese is a nutritious dairy product and a valuable commodity. Internationally, cheddar cheese is produced and consumed in large quantities, and it is the main cheese variety that is exported from Australia. Despite its importance, the analytical methods to that are used to determine cheese quality rely on traditional approaches that require time, are invasive, and which involve potentially hazardous chemicals. In contrast, spectroscopic techniques can rapidly provide molecular information and are non-destructive, fast, and chemical-free methods. Combined with partner recognition methods (chemometrics), they can identify small changes in the composition or condition of cheeses. In this work, we combined FTIR and Raman spectroscopies with principal component analysis (PCA) to investigate the effects of aging in commercial cheddar cheeses. Changes in the amide I and II bands were the main spectral characteristics responsible for classifying commercial cheddar cheeses based on the ripening time and manufacturer using FTIR, and bands from lipids, including β'-polymorph of fat crystals, were more clearly determined through changes in the Raman spectra. [ABSTRACT FROM AUTHOR]

The increasing number of food frauds, mainly targeting high quality products, is a rising concern among producers and authorities appointed to food controls. Therefore, the development or implementation of methods to reveal frauds is desired. The genetic traceability of traditional or high-quality dairy products (i.e., products of protected designation of origin, PDO) represents a challenging issue due to the technical problems that arise. The aim of the study was to set up a genetic tool for the origin traceability of dairy products. We investigated the use of Short Tandem Repeats (STRs) to assign milk and cheese to the corresponding producer. Two farms were included in the study, and the blood of the cows, bulk milk, and derived cheese were sampled monthly for one year. Twenty STRs were selected and Polymerase Chain Reactions for each locus were carried out. The results showed that bulk milk and derived cheese express an STR profile composed of a subset of STRs of the lactating animals. A bioinformatics tool was used for the exclusion analysis. The study allowed the identification of a panel of 20 markers useful for the traceability of milk and cheeses, and its effectiveness in the traceability of dairy products obtained from small producers was demonstrated. [ABSTRACT FROM AUTHOR]

In order to study the effect of high--yield 3 --methylbutyraldehyde Lactococcus lactis YN2 -- 1 on the flavor of cheddar cheese, it was added to cheddar cheese as an auxiliary starter culture. The aroma characteristics and volatile compounds of different cheddar cheese samples were compared and analyzed by sensory quantitative description analysis, gas chromatography--mass spectrometry (GC--MS), gas chromatography--ion mobility spectrometry (GC--IMS) and electronic nose. Firstly, in the quantitative descriptive analysis and preference evaluation of the samples, it was found that the cheddar cheese added with Lactococcus lactis YN2--1 had significant aroma differences with the samples without the addition of the bacteria. The cheese added with YN2--1 had higher nut flavor, milk flavor and broth flavor aroma intensity, and its preference score was also higher. GC --MS analysis showed that the content of 3 --methylbutyraldehyde in cheese samples added with Lactococcus lactis YN2--1 and matured for 60 d and 120 d was 18.43 "g/kg and 13.96 "g/kg, respectively, which was significantly higher than that of the control group, indicating that the strain has the characteristics of high yield of 3 --methylbutyraldehyde in cheddar cheese. The GC --IMS fingerprint was used to visually distinguish the differences in flavor substances between the cheddar cheese added with Lactococcus lactis YN2--1 and the control sample. The contents of 2,3-butanedione, 2-pentanone D, 2-nonanone, 2-methylbutanal, n-propanol, butyl acetate, butyl bu- tyrate, 2,5-dimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine and other substances increased significantly in 60 d or 120 d samples. The contour of the electronic nose radar map between different samples did not overlap, and the discrimination factor (DFA) was higher, indicating that there was a significant difference between the cheese samples added with YN2- 1 strain and the control samples, which verified the analysis results of GC-MS and GC-IMS. Conclusion: The addition of this strain could not only increase the content of 3 -methylbutyraldehyde, but also contribute to the increase of other flavor substances in cheese. It had a significant improvement effect on the nutty, milky and fruity aroma of cheddar cheese, and has good application potential. [ABSTRACT FROM AUTHOR]

Kinnow peel oil has been reported to possess antimicrobial and antioxidant activities due to presence of many bioactive compounds. Therefore, the experiments reported in this research paper aimed to investigate the shelf stability and antioxidant potential of Cheddar cheese coated with Kinnow peel oil at various concentrations (0.2%, 0.4%, and 0.6%). The physicochemical characteristics, microbial counts, antioxidant potential, and sensory acceptability of Cheddar cheese were evaluated during ripening (up to 9 months, 4°C). The titratable acidity (%), pH, moisture (%), fat (%), protein contents (%), and soluble nitrogen (SN, %) of Cheddar cheese investigated in the present study showed significant p < 0.05 variations among treatments during ripening. The maximum plate counts (8.36 Log cfu·g−1) were observed in control cheese (T0) ripened for 3 months whereas T3 (9 months ripened) showed the minimum counts (5.04 Log cfu·g−1) among all the treatments. The maximum (3.76 Log cfu·g−1) yeast and mold counts were observed in T0 cheese ripened for 9 month whereas the respective samples of T3 showed the lowest values (2.89 Log cfu·g−1) among all the treatments. The surfaces of Cheddar cheese coated with 0.6% Kinnow peel (T3) did not show any visible signs of yeast and molds. The maximum (366.56 mg GAE/100 g) total phenolic contents were observed in T3 ripened for 6 months. The maximum values (1995.02 mM TE/100 g) of DPPH radical scavenging activity were observed in T3 ripened for 6 months. Similarly, T3 obtained the highest sensory scores among all the treatments. Hence, it was concluded that Kinnow peel oil significantly improved antioxidant potential, sensory perception, and shelf stability of Cheddar cheese. [ABSTRACT FROM AUTHOR]

Fusarium sp. produces various bioactive pigments widely used in pharmaceuticals, cosmetics, and the food industry. This study investigated the antimicrobial effect of the pigment produced from the highest pigment-producing Fusarium sp. strain and determined the optimum growth conditions and agro-industrial residues to obtain maximum pigment production. Fusarium equiseti, Fusarium graminearum, and Fusarium poae strains were tested in terms of their pigment production levels. Pigment quantification was assessed by a UV--Visible Spectrophotometer at 500 nm. Antimicrobial tests were determined by Disc Diffusion and Well Diffusion Methods. According to our results, the highest amount of pigment-producing strain was F. graminearum (p<0.001) and malt extract broth (MEB) was the optimum growth media (p<0.001). Extracted F. graminearum pigment was antimicrobial against B. cereus and S. aureus with a zone of inhibition diameters of 10.2 and 14.9 mm respectively. Initial pH levels of 8, 150 rpm rotation speed, 30 ºC temperature, and 9 days of incubation under the light condition in MEB media were determined as the optimum growth conditions for the highest reddish pigment production. Moreover, 10-2 times diluted molasses, Turkish feta cheese whey, and Turkish cheddar cheese whey were found as suitable low-cost growth media for reddish pigment production by F. graminearum. Our findings not only represent a pigment that might be used in the food industry as an antimicrobial bio-colorant but also show the potential use of molasses and whey as low-cost growth media for reddish pigment production by F. graminearum. [ABSTRACT FROM AUTHOR]

Conjugated linoleic acid (CLA) is perceived to protect the body from metabolic diseases. This study was conducted to determine the effect of Lactiplantibacillus plantarum (Lp. plantarum) on CLA production and sensory characteristics of cheddar cheese. Lp. plantarum can convert linoleic acid (LA) to CLA. To increase CLA in cheddar cheese and monitor the conversion of LA to CLA by Lp. plantarum, the LA content of cheese milk (3.4% fat) was increased by partially replacing fat with safflower oil (85% LA of oil) at 0, 3, 6, and 9% concentrations (T1, T2, T3, and T4). Furthermore, Lp. plantarum 108 colony-forming units (CFU)/mL (8 log CFU mL−1) was added in all treatments along with traditional cheddar cheese culture (Lactococcus lactis ssp. lactis and L. lactis ssp. cremoris). After 30 days of ripening, Lp. plantarum in T1, T2, T3, and T4 was 6.75, 6.72, 6.65, and 6.55 log CFU g−1. After 60 days of ripening, Lp. plantarum in T1, T2, T3, and T4 was 6.35, 6.27, 6.19, and 6.32 log CFU g−1. After 60 days of ripening, Lp. plantarum in T1, T2, T3, and T4 was 6.41, 6.25, 6.69, and 6.65 log CFU g−1. GC-MS analysis showed that concentrations of CLA in the 90 days' control, T1, T2, T3, and T4 were 1.18, 2.73, 4.44, 6.24, and 9.57 mg/100 g, respectively. HPLC analysis revealed that treatments containing Lp. plantarum and LA presented higher concentrations of organic acids than the control sample. The addition of safflower oil at all concentrations did not affect cheese composition, free fatty acids (FFA), and the peroxide value (POV) of cheddar cheese. Color flavor and texture scores of experimental cheeses were not different from the control cheese. It was concluded that Lp. plantarum and safflower oil can be used to increase CLA production in cheddar cheese. [ABSTRACT FROM AUTHOR]

Cheddar-type cheese produced from buttermilk had softer texture than standard cheddar cheese due to lower fat content of buttermilk. Fat is extremely important for the functional characteristics and optimum textural attributes of cheese. The effect of different fat contents of buttermilk on chemical characteristics of cheddar-type cheese is not previously investigated. This investigation was conducted to know the effect of different fat contents of buttermilk on fatty acids composition, organic acids, vitamins, lipolysis and sensory characteristics of cheddar-type cheese. Cheddar-type cheese was produced from buttermilk having 1, 1.75, 2.50 and 3.25% fat contents (control, T1, T2 and T3). Fat content of control, T1, T2 and T3 were 9.81, 16.34, 25.17 and 31.19%. Fatty acids profile was determined on GC--MS, organic acids and vitamin A and E were determined on HPLC. Free fatty acids, peroxide value and cholesterol were determined. Cheddarstyle cheese produced from buttermilk (1% fat) showed that it had softer texture and lacking typical cheese flavor. Gas chromatography--mass spectrometry (GC-- MS) analysis showed that long-chain unsaturated fatty acids in control, T1, T2 and T3 samples were 45.88, 45.78, 45.90 and 46.19 mg/100 g. High Performance Liquid Chromatography (HPLC) analysis showed that lactic acid, propionic acid, citric acid and acetic acid gradually and steadily increased during the storage interval of 90 days. At the age of 90 days, lactic acid in control, T1, T2 and T13 was 4,789, 5,487, 6,571 and 8,049 ppm, respectively. At the end of ripening duration of 90 days, free fatty acids in control, T1, T2 and T3 were 0.29, 0.31, 0.35 and 0.42% with no difference in peroxide value. Stability of vitamin A after 90 days storage control, T1, T2 and T3 was 87.0, 80.0, 94.0 and 91.0%. Flavor score of cheddar-type cheese produced from butter milk having 1.0, 2.5 and 3.25% fat content was 81, 89 and 91% of total score (9). Hence, it is concluded that cheddar-type cheese can be produced from buttermilk having 2.5 and 3.25% fat contents with acceptable sensory attributes. Application of buttermilk for the production of other cheese varieties should be studied. [ABSTRACT FROM AUTHOR]

Cheddar cheese‐derived bioactive peptides are considered a potential component of functional foods. A positive impact of bioactive peptides on diet‐related chronic, non‐communicable diseases, like obesity, cardiovascular diseases, and diabetes, has been observed. Bioactive peptides possess multifunctional therapeutic potentials, including antimicrobial, immunomodulatory, antioxidant, enzyme inhibitory effects, anti‐thrombotic, and phyto‐pathological activities against various toxic compounds. Peptides can regulate human immune, gastrointestinal, hormonal, and neurological responses, which play an integral role in the deterrence and treatment of certain diseases like cancer, osteoporosis, hypertension, and other health disorders, as described in the present review. This review summarizes the categories of the Cheddar cheese‐derived bioactive peptides, their general characteristics, physiological functions, and possible applications in healthcare. [ABSTRACT FROM AUTHOR]

Cheese powder is a multifunctional ingredient that is produced by spray drying a hot cheese emulsion called cheese feed. Feed stability is achieved by manipulating calcium equilibrium using emulsifying salts. However, the increased demand for 'green' products created a need for alternative production methods. Therefore, this study investigated the impact of ohmic heating (OH) on Cheddar cheese, mineral balance, and the resulting cheese feed characteristics compared with a conventional method. A full factorial design was implemented to determine the optimal OH parameters for calcium solubilization. Electric field exposure and temperature had a positive correlation with mineral solubilization, where temperature had the greatest impact. Structural differences in pre-treated cheeses (TC) were analyzed using thermorheological and microscopic techniques. Obtained feeds were analyzed for particle size, stability, and viscosity. OH-treatment caused a weaker cheese structure, indicating the potential removal of calcium phosphate complexes. Lower component retention of OH_TC was attributed to the electroporation effect of OH treatment. Microscopic images revealed structural changes, with OH_TC displaying a more porous structure. Depending on the pre-treatment method, component recovery, viscosity, particle size distribution, and colloidal stability of the obtained feeds showed differences. Our findings show the potential of OH in mineral solubilization; however, further improvements are needed for industrial application. [ABSTRACT FROM AUTHOR]

Purpose: The study's purpose is to investigate the price volatility of four dairy commodities (skim milk powder [SMP], whole milk powder [WMP], butter and cheddar cheese) in the three most significant regional markets (EU, Oceania and US) in the international dairy market. Design/methodology/approach: The study uses a panel-Generalized Autoregressive Conditional Heteroskedastic (panel-GARCH) modeling technique and data from January 12, 2001, to April 28, 2017. Findings: Conditional volatility was higher during subperiods 2007–2010 and 2014–2016 when conditional cross-correlations between prices had the lowest values. In some cases, they were negative (i.e. between the EU and the USA and between Oceania and the USA for both butter and cheese). Interdependence across the three dairy markets, especially for SMP and WMP markets and for the butter market between EU and Oceania is also strongly evidenced. Interdependence is responsible for the spillover of price shocks across the three regions. Research limitations/implications: The data set used should be extended to cover the COVID-19 pandemic period. Originality/value: This is the first study to use panel-GARCH to examine international dairy prices and volatility linkages, where previous studies mainly used multivariate GARCH models. Panel-GARCH allows a high-dimensional data series (i.e. 12 dairy prices) and generates potential efficiency gains in estimating conditional variances and covariances by incorporating information about heterogeneity across markets and considering their interdependence. [ABSTRACT FROM AUTHOR]

Variability in milk composition and physicochemical properties impact both manufacturing process performance and the end‐use functionality of cheese. Such variability may be attributed to seasonal calving patterns, production systems, breed, weather patterns, and feed type and significantly impacts concentrations of macro‐ and microconstituents and ultimately cheese composition and quality. This article reviews technological approaches (e.g., milk standardisation protocols and calcium addition), and predictive strategies (e.g., predictive models for coagulation and curd cutting time, in‐line sensors), used to mitigate the effects of seasonal changes in milk composition and their impact on process efficacy and functionality in Cheddar cheese manufacturing. [ABSTRACT FROM AUTHOR]

The addition of ultrafiltered (UF) milk retentate is known to impact milk properties during mozzarella and cheddar cheese production, but the effect during cream cheese production is less well understood. Little is known about the impact of UF retentate on the intermediate stages of manufacture, such as protein assembly and the formation of hydrated acid gel structures. Here, milk prepared for cream cheese manufacture using a concentration factor of 2.5 or 5 had a similar particle size distribution to unconcentrated cheese milk after homogenization but increased viscosity and a slower rate of acidification, which could be altered by increasing starter culture concentration. The acid gels formed contained more protein and fat, resulting in a higher storage modulus, firmness, and viscosity. A denser microstructure was observed in acid gels formed with UF retentate addition, and quantitative two- or three-dimensional analysis of confocal images found a greater volume percentage of protein and fat, decreased porosity, and increased coalescence of fat. The mobility of water, as assessed by proton nuclear magnetic resonance, was reduced in the dense UF gel networks. Water movement was partially obstructed, although diffusion was possible between interconnected serum pores. These insights improve our understanding of acid gel formation. They can be used by manufacturers to further optimize the early and intermediate stages of cream cheese production when using concentrated milk to reduce acid whey production and lay the foundation for larger pilot scale studies of intermediate and final cream cheese structure. [ABSTRACT FROM AUTHOR]

Milk and sodium alginate beads (SA) as encapsulation materials can improve the viability of Lacticaseibacillus acidophilus LAC5. The present study focused on interactive structural optimization of milk and SA-based beads for improved survival of L. acidophilus LAC5 in cheddar cheese. L. acidophilus was microencapsulated using varying concentrations of milk and SA, e.g., T0 (Milk/SA 0:0), T1 (Milk/SA 1/1:1), T2 (Milk/SA 1/2:1), T3 (Milk/SA 1/1:1.5), T4 (Milk/SA1/2:1.5), T5 (Milk/SA 1/1:2.0) and T6 (Milk/SA 1/2:2.0). Free and encapsulated L. acidophilus were compared for their survival in gastroenteric conditions. Structural and spectral analysis was performed using scanning electron microscope (SEM) and Fourier transform infrared spectrometry (FTIR). The free and encapsulated probiotics were incorporated into cheddar cheese. Organic acids were quantified using HPLC. The combination of SA and milk significantly (p < 0.05) improved the survival of L. acidophilus as compared to free cells. The increase in polymer concentration improved the structure of beads and the survival of probiotics. However, the release profile of beads decreased with the increase in polymer concentration. FTIR showed the presence of milk and SA in the beads. Better storage stability (108 CFU/mL) was observed for T6 in all the treatments as compared to free cells. The addition of encapsulated cells improved the sensory characteristics of cheese. This may help the local food industry to utilize native probiotic strains to be incorporated into probiotic foods with improved bio-accessibility. [ABSTRACT FROM AUTHOR]

Shotgun metagenomic sequencing was used to investigate the diversity of the microbial community of Cheddar cheese ripened over 32 months. The changes in taxa abundance were compared from assembly-based, non-assembly-based, and mOTUs2 sequencing pipelines to delineate the community profile for each age group. Metagenomic assembled genomes (MAGs) passing the quality threshold were obtained for 11 species from 58 samples. Although Lactococcus cremoris and Lacticaseibacillus paracasei were dominant across the shotgun samples, other species were identified using MG-RAST. NMDS analysis of the beta diversity of the microbial community revealed the similarity of the cheeses in older age groups (7 months to 32 months). As expected, the abundance of Lactococcus cremoris consistently decreased over ripening, while the proportion of permeable cells increased. Over the ripening period, the relative abundance of viable Lacticaseibacillus paracasei progressively increased, but at a variable rate among trials. Reads attributed to Siphoviridae and Ascomycota remained below 1% relative abundance. The functional profiles of PMA-treated cheeses differed from those of non-PMA-treated cheeses. Starter rotation was reflected in the single nucleotide variant profiles of Lactococcus cremoris (SNVs of this species using mOTUs2), while the incoming milk was the leading factor in discriminating Lacticaseibacillus paracasei/casei SNV profiles. The relative abundance estimates from Kraken2, non-assembly-based (MG-RAST) and marker gene clusters (mOTUs2) were consistent across age groups for the two dominant taxa. Metagenomics enabled sequence variant analysis below the bacterial species level and functional profiling that may affect the metabolic interactions between subpopulations in cheese during ripening, which could help explain the overall flavour development of cheese. Future work will integrate microbial variants with volatile profiles to associate the development of compounds related to cheese flavour at each ripening stage. [ABSTRACT FROM AUTHOR]

In this study, water-soluble peptide (WSP) fractions of cheddar cheese made with Lactobacillus helveticus 1.0612 were purified into WSP-Ⅰ (<3 kDa), WSP-Ⅱ (3–10 kDa), and WSP-Ⅲ (>10 kDa). The protective effects of WSP, WSP-Ⅰ, WSP-Ⅱ, and WSP-Ⅲ fractions against oxidative stress in Caco-2 cells were assayed, and the cytoprotective mechanism of WSP-Ⅰ on cells oxidative damage was elucidated via metabolomics. The results showed that all four peptide fractions were able to attenuate the decrease in cell viability caused by oxidative stress and also could reduce the production of reactive oxygen species and malondialdehyde caused by oxidative stress, and increased cellular catalase and superoxide dismutase activities, thereby enhancing cellular antioxidant capacity. The WSP-Ⅰ fraction with the highest protective effect was used for metabolomics analysis, and 15 significantly different metabolites were screened. Functional pathway analysis revealed that the protective effect of the WSP-I fraction was related with nine metabolic pathways and weakened the metabolic disorders caused by H2O2 via regulating energy metabolism and amino acid metabolism. All in all, peptide fractions of cheddar cheese showed a cytoprotective effect through improved cellular metabolism. [ABSTRACT FROM AUTHOR]

Neuroimaging studies that focus on taste, odor, and their interactions can specify their capability to elicit brain regions responsible for flavor perception and reward. Such information would be useful for formulating healthy food products, such as low salt food. In this study, a sensory experiment was conducted to investigate the capability of cheddar cheese odor, monosodium glutamate (MSG), and their interactions to enhance saltiness perception and preference of NaCl solutions. The activated brain areas in response to odor-taste-taste interactions were then investigated using an fMRI study. The results of the sensory tests showed that saltiness and preference of NaCl solutions were enhanced in the presence of MSG + cheddar cheese odor. According to the fMRI study, the stimulus with a higher salty rate activated the rolandic operculum, and the stimulus with a higher preference activated the rectus, medial orbitofrontal cortex, and substantia nigra. Moreover, the activation of multiple regions, such as the orbitofrontal cortex (OFC), anterior cingulate cortex (ACC), temporal pole, and amygdala was observed in response to (cheddar cheese odor + MSG + NaCl) minus (odorless air + NaCl). [ABSTRACT FROM AUTHOR]

The packaging of food goods is crucial. Due to the presence of packaging, food goods' quality can be preserved while being stored. This research created gelatin-based nanocomposite packaging with the addition of active compounds in the form of CHNF and ZnONPs, which reduced the decrease in the nutritional content of cheddar cheese and increased its shelf life. Cheese is one of the nutrient-rich food products that are susceptible to changes in environmental conditions. The results showed that G/CHNF/ZnONPs films were able to minimize 7.76%, 4.84 %, 13.24%, and 1.78%, respectively, the potential for decreasing levels of protein, fat, carbohydrates, and minerals, especially calcium, during 30 days of storage of unpackaged cheddar cheese. Additionally, the G/CHNF/ZnONPs coating extended the shelf life of cheddar cheese to 131 days, longer than LDPE packaging and without packaging. [ABSTRACT FROM AUTHOR]