title: Effect of calcium and phosphorus, residual lactose, and salt-to-moisture ratio on the melting characteristics and hardness of cheddar cheese during ripening.
abstract: Meltability, melt profile parameters, and hardness of cheddar cheese prepared with varying levels of calcium (Ca) and phosphorus (P) content, residual lactose content, and salt-to-moisture ratio were studied at 0, 1, 2, 4, 6, and 8 mo of ripening. Meltability, melt profile parameters, and hardness of cheddar cheeses measured at 0, 1, 2, 4, 6, and 8 mo of ripening showed significant interaction between the levels of Ca and P, residual lactose, salt-to-moisture ratio, and ripening time for most of the properties studied. cheddar cheese prepared with high Ca and P (0.67% Ca and 0.53% P) resulted in up to 6.2%, 4.5%, 9.6%, 5.0%, and 22.8% increase in softening time, softening temperature, melting time, melting temperature, and hardness, respectively, and 23.5%, 9.6%, and 3.2% decrease in meltability, flow rate, and extent of flow, respectively, compared to the cheddar cheese prepared with low Ca and P (0.53% Ca and 0.39% P). cheddar cheese prepared with high lactose (1.4%) content resulted in up to 7.7%, 7.0%, 4.9%, 4.2%, and 24.6% increase in softening time, softening temperature, melting time, melting temperature, and hardness, respectively, and 14.7%, 12.7%, and 2.8% decrease in meltability, flow rate, and extent of flow respectively compared to the cheddar cheese prepared with low lactose (0.78%) content. cheddar cheese prepared with high salt-to-moisture ratio (6.4%) resulted in up to 21.8%, 11.3%, 12.9%, 4.1%, and 29.4% increase in softening time, softening temperature, melting time, melting temperature, and hardness, respectively, and 13.2%, 28.6%, and 2.6% decrease in meltability, flow rate, and extent of flow, respectively, compared to the cheddar cheese prepared with low salt-to-moisture ratio (4.8%) during ripening.
authors.affiliation: Dept. of Agricultural and Biosystems Engineering, South Dakota State Univ., P.O. Box 2120, Brookings, SD 57007, USA.
authors.forename: N
authors.initials: N
authors.lastname: Chevanan
authors.forename: K
authors.initials: K
authors.lastname: Muthukumarappan
mesh_terms: D002118:Calcium / Q000032:analysis*; D002611:Cheese / Q000032:analysis*; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D002851:Chromatography, High Pressure Liquid; D003124:Colorimetry; D005511:Food Handling / Q000379:methods; D005524:Food Technology; D006244:Hardness; D006358:Hot Temperature; D007785:Lactose / Q000032:analysis*; D010758:Phosphorus / Q000032:analysis*; D011786:Quality Control; D012965:Sodium Chloride / Q000032:analysis*; D013054:Spectrophotometry, Atomic; D013696:Temperature; D013997:Time Factors; D044366:Transition Temperature; D014867:Water
chemical_list: D014867:Water; D010758:Phosphorus; D012965:Sodium Chloride; D007785:Lactose; D002118:Calcium