title: Effect of curd washing on the properties of reduced-calcium and standard-calcium Cheddar cheese.
abstract: Washed (W) and nonwashed (NW) variants of standard (SCa) and reduced-calcium (RCa) Cheddar cheeses were made in triplicate, ripened for a 270-d period, and analyzed for composition and changes during maturation. Curd washing was applied to cheeses to give a target level of lactose plus lactic acid in cheese moisture of 3.9 g/100 g in the W cheese, compared with a value of 5.3 g/100 g of lactose plus lactic acid in cheese moisture in the control NW cheeses. The 4 cheese types were denoted standard calcium nonwashed (SCaNW), standard calcium washed (SCaW), reduced-calcium nonwashed (RCaNW), and reduced-calcium washed (RCaW). The mean calcium level was 760 mg/100 g in the SCaNW and SCaW and 660 mg/100 g in the RCaNW and RCaW cheeses. Otherwise the gross composition of all cheeses was similar, each with protein, fat, and moisture levels of ~26, 32, and 36 g/100 g, respectively. Curd washing significantly reduced the mean level of lactic acid in the SCaW cheese and residual lactose in both SCaW and RCaW cheeses. The mean pH of the standard-calcium cheese over the 270-d ripening period increased significantly with curd washing and ripening time, in contrast to the reduced-calcium cheese, which was not affected by the latter parameters. Otherwise curd washing had little effect on changes in populations of starter bacteria or nonstarter lactic acid bacteria, proteolysis, rheology, or color of the cheese during ripening. Descriptive sensory analysis at 270 d indicated that the SCaW cheese had a nuttier, sweeter, less fruity, and less rancid taste than the corresponding SCaNW cheese. In contrast, curd washing was not as effective in discriminating between the RCaW and RCaNW cheeses. The RCaW cheese had a more buttery, caramel odor and flavor, and a more bitter, less sweet, and nutty taste than the SCaW cheese, whereas the RCaNW had a more pungent and less fruity flavor, a less fruity odor, a saltier, more-bitter, and less acidic taste, and a more astringent mouthfeel than SCaNW. Washing of curd during manufacture provides a means of reducing the contents of lactic acid and residual lactose, increasing pH, and altering the sensory properties of Cheddar cheese, with the level of these effects being significantly less pronounced as the calcium content was reduced.
authors.affiliation: Teagasc Food Research Center, Moorepark, Fermoy, Co. Cork, Ireland.
authors.forename: Jia
authors.initials: J
authors.lastname: Hou
authors.affiliation: School of Food and Nutritional Sciences, University College, Cork, Ireland.
authors.forename: Paul L H
authors.initials: PL
authors.lastname: McSweeney
authors.affiliation: Teagasc Food Research Center, Moorepark, Fermoy, Co. Cork, Ireland.
authors.forename: Thomas P
authors.initials: TP
authors.lastname: Beresford
authors.affiliation: Teagasc Food Research Center, Moorepark, Fermoy, Co. Cork, Ireland. Electronic address: tim.guinee@teagasc.ie.
authors.forename: Timothy P
authors.initials: TP
authors.lastname: Guinee
mesh_terms: D000818:Animals; D002118:Calcium / Q000737:chemistry*; D002611:Cheese / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D012212:Rheology; D012995:Solubility
chemical_list: D002118:Calcium
keywords: calcium; curd washing; pH; sensory