The effect of application of cold natural smoke on the ripening of Cheddar cheese.
The present study was undertaken to study the effects of application of natural wood smoke on ripening of Cheddar cheese, and to determine the effects of smoking before or after ripening on cheese quality. A 20-kg block of Cheddar cheese obtained immediately after pressing was divided into six approximately 3-kg blocks and ripened at 8 degrees C for up to 270 d. One 3-kg block was taken after 1 d, 1, 3, 6, or 9 mo and smoked for 20 min, then returned to the ripening room for further ripening. Cheeses were sampled at intervals for lactobacilli counts, moisture, pH, and proteolysis. Sensory analysis was conducted on 6 and 9-mo-old cheeses by a trained sensory panel (n = 7). Results show that application of natural wood smoke did not significantly affect cheese pH or primary proteolysis during ripening. However, secondary proteolysis as assessed by the concentrations of free amino acids was generally higher in smoked cheeses than in control cheeses after 6 mo of ripening. Cheese smoked after 6 mo of ripening had better smoked flavor than that smoked after 9 mo of ripening. Cheese smoked after 3 mo of age and further ripened for 6 mo had the highest smoked flavor intensity. It is concluded that it is best to smoke cheese after ripening for at least 3 mo.
Shakeel-Ur-Rehman
Dairy Products Technology Center, California Polytechnic State University, San Luis Obispo, CA 93407, USA.
Farkye
N Y
NY
Drake
M A
MA
D002611:Cheese / Q000032:analysis / Q000382:microbiology; D003080:Cold Temperature; D004591:Electrophoresis, Polyacrylamide Gel; D010450:Endopeptidases / Q000378:metabolism; D005223:Fats / Q000032:analysis; D005524:Food Technology; D006801:Humans; D006863:Hydrogen-Ion Concentration; D007780:Lacticaseibacillus casei / Q000254:growth & development; D011506:Proteins / Q000032:analysis; D012906:Smoke; D013649:Taste; D014508:Urea
D005223:Fats; D011506:Proteins; D012906:Smoke; D014508:Urea; D010450:Endopeptidases