The effect of natural cheddar cheese ripening on the functional and textural properties of the processed cheese manufactured therefrom

Cheddar cheese ripened at 8 degrees C was sampled at 7,14,28,56,112,and 168d and subsequently used for the manufacture of processed cheese. The cheddar cheese samples were analyzed throughout ripening for proteolysis while the textural and rheological properties of the processed cheese (PCs) were studied. The rate of proteolysis was the greatest in the first 28d of cheddar cheese ripening but began to slow downs as ripening progressd from 28 to 168d. A similar trend was observed in changes to the texture of the PC samples, with the greatest decrease in hardness and increase in flowability being in the first 28d of ripening. Confocal scanning laser microscopy showed creased from 7 to 168d. This increased emulsification resulted in a reduction in the rate of softening in the PC in samples manufactured from cheddar cheese bases at later ripening times. Multivariate data analysis was performed to summarize the relationship between proteolysis in the cheddar cheese bases and textural properties of the PC made therefrom. The proportion of alpha(s1)-casin (CN) in the cheddar cheese base was strongly correlated with hardness, adhesiveness, fracturability, springiness, and storage modules values for the corresponding PC. Degradation of alpha(s1)-CN was the proteolytic event with the strongest correlation to the softening of PC sample, particularly those manufactured from cheddar cheese in the first 28d of ripening.