|Van Hekken, Diane|
Submitted to: Symposium Proceedings
Publication Type: Proceedings
Publication Acceptance Date: 10/20/2003
Publication Date: 12/19/2003
Citation: Tunick, M.H., Van Hekken, D.L., Malin, E.L. 2003. In: Proceedings of the 7th Cheese Symposium. Ocober 21-23, 2003. Cork, Ireland. p.79-86.
Interpretive Summary: N/A
Technical Abstract: Low-fat Cheddar cheeses often have inferior flavor, texture, and functionality compared to full-fat Cheddar. These qualities can be improved by altering manufacturing procedures such as selecting proper starter and adjunct cultures, adjusting the pH at whey drainage, and raising the ripening temperature. In a two-year collaboration between USDA and Teagasc, Fermoy, Ireland, Cheddar cheeses were made with 15-16% fat using various pH levels at whey drainage (5.85-6.30), or adding exopolysaccharide-producing cultures (strains of Streptococcus thermophilus and Lactococcus lactis). Samples were analyzed by texture profile analysis, torsion gelometry, and melting and stretch tests at 6-wk intervals during 36-wk storage. Addition of exopolysaccharide-producers and decreasing the whey drain pH both enhance rheological and melting properties of low-fat cheese. Minor changes to the make procedure will enable cheesemakers to produce an acceptable low-fat Cheddar cheese.