Search Advanced

AIMS Agriculture and Food

2022, Volume 7, Issue 4: 855-871. doi: 10.3934/agrfood.2022052
Previous Article Next Article
Research article

Proteolysis during aging of commercial full-fat and reduced-fat Cheddar cheeses of identical chronological age

  • Department of Food Science and Technology, University of California, Davis, CA, USA
  • Received: 25 August 2022 Revised: 29 September 2022 Accepted: 06 October 2022 Published: 12 October 2022

  • The evolution of Cheddar cheese flavor and texture is highly dependent on its proteolytic state however, Cheddar cheese is marketed based on its chronological age. Information about the proteolytic age of commercial Cheddar cheese of a given age almost does not exist. The present research challenged the merit of marketing Cheddar cheese according to its chronological age. Full-fat (FF) and Reduced-fat (RF) Cheddar cheeses, of identical chronological age, were aged for 180 days at 5 ℃ and the progression of the proteolytic cascade was investigated and quantified. The accumulation of the cheese N fractions that are soluble at pH 4.6 (4.6SN), soluble in 12% tri-chloroacetic acid (12TCASN), and soluble in 5% phospho-tungstic acid (5PTASN) was quantified along with the accumulation of free L-Glutamic acid (L-Glu). Results indicated that both FF and RF cheeses exhibited very significant among-cheeses differences in accumulation of the investigated fractions (p < 0.05). These significant differences were related to both the concentration of the fractions and the rate at which they accumulated. The results thus reflected significant among-cheeses differences in the inherent proteolytic potential of the cheeses as well as in its manifestation during aging. Results clearly indicated that the chronological age of the investigated cheeses did not reflect their proteolytic age. The results highlighted the need to market Cheddar cheese based on some proteolysis-related quantitative parameters.

    Citation: Moshe Rosenberg, Yael Rosenberg. Proteolysis during aging of commercial full-fat and reduced-fat Cheddar cheeses of identical chronological age[J]. AIMS Agriculture and Food, 2022, 7(4): 855-871. doi: 10.3934/agrfood.2022052

    Related Papers:

  • The evolution of Cheddar cheese flavor and texture is highly dependent on its proteolytic state however, Cheddar cheese is marketed based on its chronological age. Information about the proteolytic age of commercial Cheddar cheese of a given age almost does not exist. The present research challenged the merit of marketing Cheddar cheese according to its chronological age. Full-fat (FF) and Reduced-fat (RF) Cheddar cheeses, of identical chronological age, were aged for 180 days at 5 ℃ and the progression of the proteolytic cascade was investigated and quantified. The accumulation of the cheese N fractions that are soluble at pH 4.6 (4.6SN), soluble in 12% tri-chloroacetic acid (12TCASN), and soluble in 5% phospho-tungstic acid (5PTASN) was quantified along with the accumulation of free L-Glutamic acid (L-Glu). Results indicated that both FF and RF cheeses exhibited very significant among-cheeses differences in accumulation of the investigated fractions (p < 0.05). These significant differences were related to both the concentration of the fractions and the rate at which they accumulated. The results thus reflected significant among-cheeses differences in the inherent proteolytic potential of the cheeses as well as in its manifestation during aging. Results clearly indicated that the chronological age of the investigated cheeses did not reflect their proteolytic age. The results highlighted the need to market Cheddar cheese based on some proteolysis-related quantitative parameters.


    加载中


    [1] Murtaza MA (2022) Cheddar-type Cheeses. In: McSweeney PLH, McNamara JP, Encyclopedia of Dairy Sciences, 3 Eds., Oxford: Academic Press, 36-44. https://doi.org/10.1016/B978-0-12-818766-1.00270-1
    [2] McSweeney PLH (2022) Biochemistry of Cheese Ripening. In: McSweeney PLH, McNamara JP, Encyclopedia of Dairy Sciences, 3 Eds., Oxford: Academic Press, 22-29. https://doi.org/10.1016/B978-0-12-818766-1.00311-1
    [3] Ong L, Lawrence RC, Gilles J, et al. (2017) Chapter 33—Cheddar Cheese and Related Dry-Salted Cheese Varieties. In: McSweeney PLH, Fox PF, Cotter PD, Cheese, 4 Eds., San Diego: Academic Press, 829-863. https://doi.org/10.1016/B978-0-12-417012-4.00033-8
    [4] Ardö Y, McSweeney PLH, Magboul AAA, et al. (2017) Chapter 18—Biochemistry of Cheese Ripening: Proteolysis. In: McSweeney PLH, Fox PF, Cotter PD, Cheese, 4 Eds., San Diego: Academic Press, 445-482. https://doi.org/10.1016/B978-0-12-417012-4.00018-1
    [5] Fenelon MA, Guinee TP (2000) Primary proteolysis and textural changes during ripening in Cheddar cheeses manufactured to different fat contents. Int Dairy J 10: 151-158. https://doi.org/10.1016/S0958-6946(00)00040-6 doi: 10.1016/S0958-6946(00)00040-6
    [6] Sousa MJ, Ardö Y, McSweeney PLH (2001) Advances in the study of proteolysis during cheese ripening. Int Dairy J 11: 327-345. https://doi.org/10.1016/S0958-6946(01)00062-0 doi: 10.1016/S0958-6946(01)00062-0
    [7] Law BA (2010) Cheese-Ripening and Cheese Flavour Technology. Technology of Cheesemaking, 231-259. https://doi.org/10.1002/9781444323740.ch7
    [8] McSweeney PLH (2017) Chapter 14—Biochemistry of Cheese Ripening: Introduction and Overview. In: McSweeney PLH, Fox PF, Cotter PD, Cheese 4 Eds., San Diego: Academic Press, 379-387. https://doi.org/10.1016/B978-0-12-417012-4.00014-4
    [9] Ganesan B, Weimer BC (2017) Chapter 19—Amino Acid Catabolism and Its Relationship to Cheese Flavor Outcomes. In: McSweeney PLH, Fox PF, Cotter PD, Cheese, 4 Eds., San Diego: Academic Press, 483-516. https://doi.org/10.1016/B978-0-12-417012-4.00019-3
    [10] Murtaza MA, Ur-Rehman S, Anjum FM, et al. (2014) Cheddar cheese ripening and flavor characterization: A review. Crit Rev Food Sci Nutr 54: 1309-1321. https://doi.org/10.1080/10408398.2011.634531 doi: 10.1080/10408398.2011.634531
    [11] Fox PF, McSweeney PLH (1996) Proteolysis in cheese during ripening. Food Rev Int 12: 457-509. https://doi.org/10.1080/87559129609541091 doi: 10.1080/87559129609541091
    [12] Walsh EA, Diako C, Smith DM, et al. (2020) Influence of storage time and elevated ripening temperature on the chemical and sensory properties of white Cheddar cheese. J Food Sci 85: 268-278. https://doi.org/10.1111/1750-3841.14998 doi: 10.1111/1750-3841.14998
    [13] Rosenberg M, Rosenberg Y (2022) The effects of small changes in temperature on proteolysis during isothermal and non-isothermal aging of full-fat and reduced-fat Cheddar cheese. AIMS Agric Food 7: 341-356. https://doi.org/10.3934/agrfood.2022022 doi: 10.3934/agrfood.2022022
    [14] Paludetti LF, O'Callaghan TF, Sheehan JJ, et al. (2020) Effect of Pseudomonas fluorescens proteases on the quality of Cheddar cheese. J Dairy Sci 103: 7865-7878. https://doi.org/10.3168/jds.2019-18043 doi: 10.3168/jds.2019-18043
    [15] Hossain S, Khetra Y, Ganguly S, et al. (2020) Effect of heat treatment on plasmin activity and bio-functional attributes of Cheddar cheese. LWT 120: 108924. https://doi.org/10.1016/j.lwt.2019.108924 doi: 10.1016/j.lwt.2019.108924
    [16] Duan C, Li S, Zhao Z, et al. (2019) Proteolytic activity of Lactobacillus plantarum strains in cheddar cheese as adjunct cultures. J Food Prot 82: 2108-2118. https://doi.org/10.4315/0362-028X.JFP-19-276 doi: 10.4315/0362-028X.JFP-19-276
    [17] Luo J, Wang Y, Li B, et al. (2018) Effect of somatic cells composition on proteolysis and quality of Cheddar cheese. Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering 34: 282-288.
    [18] McCarthy CM, Wilkinson MG, Guinee TP (2017) Effect of coagulant type and level on the properties of half-salt, half-fat Cheddar cheese made with or without adjunct starter: Improving texture and functionality. Int Dairy J 75: 30-40. https://doi.org/10.1016/j.idairyj.2017.07.006 doi: 10.1016/j.idairyj.2017.07.006
    [19] Rafiq S, Huma N, Pasha I, et al. (2016) Compositional profiling and proteolytic activities in cow and buffalo milk cheddar cheese. Pak J Zool 48: 1141-1146.
    [20] Fox PF, Guinee TP, Cogan TM, et al. (2016) Microbiology of Cheese Ripening. Boston, MA: Springer US, 333-390. https://doi.org/10.1007/978-1-4899-7681-9_11
    [21] Soodam K, Ong L, Powell IB, et al. (2015) Effect of rennet on the composition, proteolysis and microstructure of reduced-fat Cheddar cheese during ripening. Dairy Sci Technol 95: 665-686. https://doi.org/10.1007/s13594-015-0250-5 doi: 10.1007/s13594-015-0250-5
    [22] Broome MC, Xu X, Mayes JJ (2006) Proteolysis in Cheddar cheese made with alternative coagulants. Aust J Dairy Technol 61: 85-87.
    [23] Marino R, Considine T, Sevi A, et al. (2005) Contribution of proteolytic activity associated with somatic cells in milk to cheese ripening. Int Dairy J 15: 1026-1033. https://doi.org/10.1016/j.idairyj.2004.10.006 doi: 10.1016/j.idairyj.2004.10.006
    [24] Upadhyay VK, McSweeney PLH, Magboul AAA, et al. (2004) Proteolysis in Cheese during Ripening. In: Fox PF, McSweeney PLH, Cogan TM et al., Cheese: Chemistry, Physics and Microbiology, Academic Press, 391-VⅢ. https://doi.org/10.1016/S1874-558X(04)80076-9
    [25] Ardö Y, McSweeney PLH, Magboul AAA, et al. (2017) Biochemistry of Cheese Ripening: Proteolysis. Cheese: Chemistry, Physics and Microbiology, 4 Eds., 445-482. https://doi.org/10.1016/B978-0-12-417012-4.00018-1
    [26] Zhao X, Zheng Z, Zhang J, et al. (2019) Change of proteolysis and sensory profile during ripening of Cheddar-style cheese as influenced by a microbial rennet from rice wine. Food Sci Nutr 7: 1540-1550. https://doi.org/10.1002/fsn3.1003 doi: 10.1002/fsn3.1003
    [27] Williams AG, Noble J, Banks JM (2001) Catabolism of amino acids by lactic acid bacteria isolated from Cheddar cheese. Int Dairy J 11: 203-215. https://doi.org/10.1016/S0958-6946(01)00050-4 doi: 10.1016/S0958-6946(01)00050-4
    [28] Grazier CL, Bodyfelt FW, McDaniel MR, et al. (1991) Temperature effects on the development of Cheddar cheese flavor and aroma. J Dairy Sci 74: 3656-3668. https://doi.org/10.3168/jds.S0022-0302(91)78555-X doi: 10.3168/jds.S0022-0302(91)78555-X
    [29] Farkye NY, Fox PF, Fitzgerald GF, et al. (1990) Proteolysis and flavor development in Cheddar cheese made exclusively with single strain proteinase-positive or proteinase-negative starters. J Dairy Sci 73: 874-880. https://doi.org/10.3168/jds.S0022-0302(90)78742-5 doi: 10.3168/jds.S0022-0302(90)78742-5
    [30] McSweeney PLH, Fox PF (1997) Chemical methods for the characterization of proteolysis in cheese during ripening. Lait 77: 41-76. https://doi.org/10.1051/lait:199713 doi: 10.1051/lait:199713
    [31] Kuchroo CN, Fox PF (1982) Soluble nitrogen in Cheddar cheese: Comparison of extraction procedures. Milchwissenschaft-milk Sci Int 37: 331-335.
    [32] Rosenberg M, Altemueller A (2001) Accumulation of free L-glutamic acid in full- and reduced-fat Cheddar cheese ripened at different time/temperature conditions. LWT-Food Sci Technol 34: 279-287. https://doi.org/10.1006/fstl.2001.0754 doi: 10.1006/fstl.2001.0754
    [33] McCarthy CM, Wilkinson MG, Kelly PM, et al. (2017) A profile of the variation in compositional, proteolytic, lipolytic and fracture properties of retail Cheddar cheese. Int J Dairy Technol 70: 469-480. https://doi.org/10.1111/1471-0307.12385 doi: 10.1111/1471-0307.12385
    [34] Bouzas J, Kantt CA, Bodyfelt FW, et al. (1993) Time and temperature influence on chemical aging indicators for a commercial Cheddar cheese. J Food Sci 58: 1307-1313. https://doi.org/10.1111/j.1365-2621.1993.tb06172.x doi: 10.1111/j.1365-2621.1993.tb06172.x
    [35] Guinee T, Kilcawley K, Beresford T (2008) How variable are retail vintage brands of Cheddar cheese in composition and biochemistry? Aust J Dairy Technol 63: 50-60.
    [36] Fenelon MA, Guinee TP, Delahunty C, et al. (2000) Composition and sensory attributes of retail Cheddar cheese with different fat contents. J Food Compos Anal 13: 13-26. https://doi.org/10.1006/jfca.1999.0844 doi: 10.1006/jfca.1999.0844
    [37] Hooi R, Barbano DM, Bradley RL, et al. (2004) Chapter 15—Chemical and Physical Methods. In: Arnold EA, Standard Methods for the Examination of Dairy Products, American Public Health Association. https://doi.org/10.2105/9780875530024ch15
    [38] FDA (2022) 21CFR133.113 Cheddar Cheese. Code of Federal Regulations.
    [39] Guinee TP, Harrington D, Corcoran MO, et al. (2000) The compositional and functional properties of commercial mozzarella, cheddar and analogue pizza cheeses. Int J Dairy Technol 53: 51-56. https://doi.org/10.1111/j.1471-0307.2000.tb02658.x doi: 10.1111/j.1471-0307.2000.tb02658.x
    [40] FDA (2022) 21CFR101.62 Nutrient content claims for fat, fatty acid, and cholesterol content of foods. Code of Federal Regulations.
    [41] McSweeney PLH, Fox PF, Ciocia F (2017) Chapter 16—Metabolism of Residual Lactose and of Lactate and Citrate. In: McSweeney PLH, Fox PF, Cotter PD et al., Cheese, 4 Eds., San Diego: Academic Press, 411-421. https://doi.org/10.1016/B978-0-12-417012-4.00016-8
    [42] Lawrence RC, Heap HA, Gilles J (1984) A controlled approach to cheese technology. J Dairy Sci 67: 1632-1645. https://doi.org/10.3168/jds.S0022-0302(84)81486-1 doi: 10.3168/jds.S0022-0302(84)81486-1
    [43] Frister H, Michaelis M, Schwerdtfeger T, et al. (2000) Evaluation of bitterness in Cheddar cheese. Milchwissenschaft 55: 691-695.
    [44] McCarthy CM, Wilkinson MG, Kelly PM, et al. (2015) Effect of salt and fat reduction on the composition, lactose metabolism, water activity and microbiology of Cheddar cheese. Dairy Sci Technol 95: 587-611. https://doi.org/10.1007/s13594-015-0245-2 doi: 10.1007/s13594-015-0245-2
    [45] Altemueller AG, Rosenberg M (1996) Monitoring proteolysis during ripening of full-fat and low-fat Cheddar cheeses by reverse-phase HPLC. J Food Sci 61: 295-298. https://doi.org/10.1111/j.1365-2621.1996.tb14179.x doi: 10.1111/j.1365-2621.1996.tb14179.x
    [46] Fenelon MA, O'Connor P, Guinee TP (2000) The effect of fat content on the microbiology and proteolysis in Cheddar cheese during ripening. J Dairy Sci 83: 2173-2183. https://doi.org/10.3168/jds.S0022-0302(00)75100-9 doi: 10.3168/jds.S0022-0302(00)75100-9
    [47] Rafiq S, Huma N, Pasha I, et al. (2016) Chemical composition, nitrogen fractions and amino acids profile of milk from different animal species. Asian-Australas J Anim Sci 29: 1022-1028. https://doi.org/10.5713/ajas.15.0452 doi: 10.5713/ajas.15.0452
  • Reader Comments
  • © 2022 the Author(s), licensee AIMS Press. This is an open access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0)
通讯作者: 陈斌, bchen63@163.com
  • 1. 

    沈阳化工大学材料科学与工程学院 沈阳 110142

  1. 本站搜索
  2. 百度学术搜索
  3. 万方数据库搜索
  4. CNKI搜索
AIMS Agriculture and Food
1.8 3.4

Metrics

Article views(1371) PDF downloads(123) Cited by(0)

Preview PDF
Download XML
Export Citation
Article outline

Figures and Tables

Tables(10)

Other Articles By Authors

Related pages

Tools

/

DownLoad:  Full-Size Img  PowerPoint
Return
Return

Catalog