ARS | Publication request: Effect of aging on the rheology of full fat and low fat Cheddar-like caprine cheese

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: April 27, 2008
Publication Date: N/A

Technical Abstract: The rheological properties of aging full fat (FF) and low fat (LF) caprine milk cheeses were characterized to determine the changes in the cheese matrix during storage. Six batches of high moisture, Cheddar-like cheese were manufactured from whole or skim caprine milk and were aged at 4 deg C for up to 6 months. Rheological properties (texture profile, torsion, and small amplitude oscillatory shear analyses) and protein distribution (SDS-PAGE) were measured after 1, 3, and 6 months of storage. The LF cheeses (n=3) contained 55% moisture, 35% protein, and 1% fat while the FF cheeses (n=3) contained 46% moisture, 22% protein, and 26% fat. Structurally, the LF cheeses were significantly harder, chewier, and more cohesive than the FF cheeses throughout storage. Higher values of shear stress and rigidity at the point of fracture, and viscoelastic properties (elastic and viscous moduli) were noted for the LF cheeses as well. Although overall changes between months 1 and 6 were not always significant, the LF cheeses showed more variation in their rheological properties than the FF cheeses. The LF cheeses demonstrated that fat is critical in creating a soft flexible cheese matrix and the results can be used to identify fat levels that will meet consumer demands for lower fat cheeses with acceptable texture.