Journal
INTERNATIONAL DAIRY JOURNAL
Volume 30, Issue 1, Pages 53-58Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.idairyj.2012.11.006
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Funding
- Department of Agriculture, Fisheries and Food, under the National Development Plan and Food Institutional Research Measure
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Changes in the water activity (a(w)) of experimental Cheddar cheeses with different compositions were measured over a 270 d ripening period. The ranges of key compositional parameters were typical of those found in commercial Cheddar cheese: moisture (35.6-38.6%), fat (29.9-33.4%), salt (1.4-2.0%), salt-in-moisture (3.8-5.2%), moisture-in-non-fat substances (MNFS, 52.4-56.3%) and pH (5.0-5.7). Linear regression analysis indicated that at ripening times <= 30 d, the a(w) was inversely correlated with salt-in-moisture, while at 270 d it was positively correlated with levels of moisture and MNFS, but negatively with fat content. The a(w) decreased significantly (P < 0.001) during ripening, from a mean of similar to 0.965 at 1 d to similar to 0.956 at 270 d. The preponderant factor responsible for the decrease in a(w) was the increase in proteolysis, as measured using pH 4.6 soluble N and free amino acids. (C) 2013 Elsevier Ltd. All rights reserved.
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