A profile of the variation in compositional, proteolytic, lipolytic and fracture properties of retail Cheddar cheese

The study evaluated the composition, proteolysis, lipolysis and fracture properties of eight leading retail brands of full‐fat Cheddar cheese, four mild and four mature. Each brand was purchased on each of six consecutive months. Significant inter‐ and intrabrand variation was evident for most parameters, being pronounced for salt‐in‐moisture, fat‐in‐dry matter, lactic acid, pH, free amino acids, fracture properties and free fatty acids. The inter‐ and intrabrand variation is most likely associated with large seasonal variations in milk composition and the use of insufficiently robust SOPs, leading to changes in key manufacturing variables including ratio of rennet to casein and lactose‐in‐moisture phase.