title: Effect of proteolysis and calcium equilibrium on functional properties of natural cheddar cheese during ripening and the resultant processed cheese.
abstract: The changes in proteolysis, calcium (Ca) equilibrium, and functional properties of natural Cheddar cheeses during ripening and the resultant processed cheeses were investigated. For natural Cheddar cheeses, the majority of the changes in pH 4.6 soluble nitrogen as a percentage of total nitrogen (pH 4.6 SN/TN) and the soluble Ca content occurred in the first 90 d of ripening, and subsequently, the changes were slight. During ripening, functional properties of natural Cheddar cheeses changed, that is, hardness decreased, meltability was improved, storage modulus at 70 °C (G'T=70) decreased, and the maximum tan delta (TDmax) increased. Both pH 4.6 SN/TN and the soluble Ca were correlated with changes in functional properties of natural Cheddar cheeses during ripening. Kendall's partial correlation analysis indicated that pH 4.6 SN/TN was more significantly correlated with changes in hardness and TDmax. For processed cheeses manufactured from natural Cheddar cheeses with different ripening times, the soluble Ca content did not show significant difference, and the trends of changes in hardness, meltability, G'T=70, and TDmax were similar to those of natural Cheddar cheeses. Kendall's partial correlation analysis suggested that only pH 4.6 SN/TN was significantly correlated with the changes in functional properties of processed cheeses.
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
authors.forename: Fang
authors.initials: F
authors.lastname: Wang
authors.forename: Xiaoying
authors.initials: X
authors.lastname: Zhang
authors.forename: Jie
authors.initials: J
authors.lastname: Luo
authors.forename: Huiyuan
authors.initials: H
authors.lastname: Guo
authors.forename: Steve S
authors.initials: SS
authors.lastname: Zeng
authors.forename: Fazheng
authors.initials: F
authors.lastname: Ren
mesh_terms: D000268:Adhesiveness; D002118:Calcium / Q000032:analysis* / Q000737:chemistry; D002611:Cheese / Q000032:analysis*; D055598:Chemical Phenomena; D055119:Elastic Modulus; D005511:Food Handling; D006244:Hardness; D006358:Hot Temperature / Q000009:adverse effects; D006863:Hydrogen-Ion Concentration; D006868:Hydrolysis; D055595:Mechanical Phenomena; D008894:Milk Proteins / Q000378:metabolism*; D009584:Nitrogen / Q000032:analysis / Q000737:chemistry; D010447:Peptide Hydrolases / Q000378:metabolism*; D012212:Rheology; D012995:Solubility; D013997:Time Factors; D044366:Transition Temperature; D014783:Viscosity
chemical_list: D008894:Milk Proteins; D010447:Peptide Hydrolases; D009584:Nitrogen; D002118:Calcium