Influence of composition on the biochemical and sensory characteristics of commercial Cheddar cheese of variable quality and fat content
2007
KILCAWLEY, K.N. | O'CONNELL, P.B. | HICKEY, D.K. | SHEEHAN, E.M. | BERESFORD, T.P. | MCSWEENEY, P.L.H.
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.
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