The Effect of Application of Cold Natural Smoke on the Ripening of Cheddar Cheese
The present study was undertaken to study the effects of application of natural wood smoke on ripening of Cheddar cheese, and to determine the effects of smoking before or after ripening on cheese quality. A 20-kg block of Cheddar cheese obtained immediately after pressing was divided into six ∼3-kg...
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| Veröffentlicht in: | Journal of dairy science 2003-06, Vol.86 (6), p.1910-1917 |
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| container_title | Journal of dairy science |
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| creator | Shakeel-Ur-Rehman Farkye, N.Y. Drake, M.A. |
| description | The present study was undertaken to study the effects of application of natural wood smoke on ripening of Cheddar cheese, and to determine the effects of smoking before or after ripening on cheese quality. A 20-kg block of Cheddar cheese obtained immediately after pressing was divided into six ∼3-kg blocks and ripened at 8°C for up to 270 d. One 3-kg block was taken after 1 d, 1, 3, 6, or 9 mo and smoked for 20min, then returned to the ripening room for further ripening. Cheeses were sampled at intervals for lactobacilli counts, moisture, pH, and proteolysis. Sensory analysis was conducted on 6 and 9-mo-old cheeses by a trained sensory panel (n=7). Results show that application of natural wood smoke did not significantly affect cheese pH or primary proteolysis during ripening. However, secondary proteolysis as assessed by the concentrations of free amino acids was generally higher in smoked cheeses than in control cheeses after 6 mo of ripening. Cheese smoked after 6 mo of ripening had better smoked flavor than that smoked after 9 mo of ripening. Cheese smoked after 3 mo of age and further ripened for 6 mo had the highest smoked flavor intensity. It is concluded that it is best to smoke cheese after ripening for at least 3 mo. |
| doi_str_mv | 10.3168/jds.S0022-0302(03)73777-1 |
| format | Article |
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A 20-kg block of Cheddar cheese obtained immediately after pressing was divided into six ∼3-kg blocks and ripened at 8°C for up to 270 d. One 3-kg block was taken after 1 d, 1, 3, 6, or 9 mo and smoked for 20min, then returned to the ripening room for further ripening. Cheeses were sampled at intervals for lactobacilli counts, moisture, pH, and proteolysis. Sensory analysis was conducted on 6 and 9-mo-old cheeses by a trained sensory panel (n=7). Results show that application of natural wood smoke did not significantly affect cheese pH or primary proteolysis during ripening. However, secondary proteolysis as assessed by the concentrations of free amino acids was generally higher in smoked cheeses than in control cheeses after 6 mo of ripening. Cheese smoked after 6 mo of ripening had better smoked flavor than that smoked after 9 mo of ripening. Cheese smoked after 3 mo of age and further ripened for 6 mo had the highest smoked flavor intensity. It is concluded that it is best to smoke cheese after ripening for at least 3 mo.</description><identifier>ISSN: 0022-0302</identifier><identifier>EISSN: 1525-3198</identifier><identifier>DOI: 10.3168/jds.S0022-0302(03)73777-1</identifier><identifier>PMID: 12836924</identifier><identifier>CODEN: JDSCAE</identifier><language>eng</language><publisher>Savoy, IL: Elsevier Inc</publisher><subject>Biological and medical sciences ; Cheddar cheese ; Cheese - analysis ; Cheese - microbiology ; Cold Temperature ; Electrophoresis, Polyacrylamide Gel ; Endopeptidases - metabolism ; Fats - analysis ; Food industries ; Food Technology ; Fundamental and applied biological sciences. Psychology ; Humans ; Hydrogen-Ion Concentration ; Lactobacillus casei - growth & development ; Milk and cheese industries. 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A 20-kg block of Cheddar cheese obtained immediately after pressing was divided into six ∼3-kg blocks and ripened at 8°C for up to 270 d. One 3-kg block was taken after 1 d, 1, 3, 6, or 9 mo and smoked for 20min, then returned to the ripening room for further ripening. Cheeses were sampled at intervals for lactobacilli counts, moisture, pH, and proteolysis. Sensory analysis was conducted on 6 and 9-mo-old cheeses by a trained sensory panel (n=7). Results show that application of natural wood smoke did not significantly affect cheese pH or primary proteolysis during ripening. However, secondary proteolysis as assessed by the concentrations of free amino acids was generally higher in smoked cheeses than in control cheeses after 6 mo of ripening. Cheese smoked after 6 mo of ripening had better smoked flavor than that smoked after 9 mo of ripening. Cheese smoked after 3 mo of age and further ripened for 6 mo had the highest smoked flavor intensity. It is concluded that it is best to smoke cheese after ripening for at least 3 mo.</description><subject>Biological and medical sciences</subject><subject>Cheddar cheese</subject><subject>Cheese - analysis</subject><subject>Cheese - microbiology</subject><subject>Cold Temperature</subject><subject>Electrophoresis, Polyacrylamide Gel</subject><subject>Endopeptidases - metabolism</subject><subject>Fats - analysis</subject><subject>Food industries</subject><subject>Food Technology</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Humans</subject><subject>Hydrogen-Ion Concentration</subject><subject>Lactobacillus casei - growth & development</subject><subject>Milk and cheese industries. Ice creams</subject><subject>Proteins - analysis</subject><subject>proteolysis</subject><subject>Smoke</subject><subject>smoking</subject><subject>Taste</subject><subject>Urea</subject><issn>0022-0302</issn><issn>1525-3198</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2003</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>BENPR</sourceid><recordid>eNqNkFtv1DAQhS0EokvhL6CABIKHFF_WlzxWq3KRKhC0PFuOPel6ceLUTkD8e5zdFSvxxIM9Gvk7M8cHoRcEXzAi1Ludyxc3GFNaY4bpG8zeSialrMkDtCKc8pqRRj1Eq7_IGXqS8660hGL-GJ0Rqpho6HqFvt5uobrqOrBTFbvqchyDt2bycVjaTQyu-mymOZlQ3fTxB1TlYSqSb36EwQ93e2oLzpm0VMjwFD3qTMjw7FjP0ff3V7ebj_X1lw-fNpfXteWETrXk3ArcOkm4a2RnBOUtltC2WLCmUVK2yqnOUKOssraRZN1yaAXByhCBGWfn6PVh7pji_Qx50r3PFkIwA8Q5a8mYVIqvC_jyH3AX5zQUb5o0XOHlFKg5QDbFnBN0eky-N-m3JlgvoesSut6HrpdEy6X3oWtStM-PC-a2B3dSHlMuwKsjYLI1oUtmsD6fuLWSXDby9KWtv9v-8gl07k0IZSxZ1iuhRbFMFrebAwgl4J8eks7Ww2DBFZGdtIv-P3z_AXr2q7M</recordid><startdate>20030601</startdate><enddate>20030601</enddate><creator>Shakeel-Ur-Rehman</creator><creator>Farkye, N.Y.</creator><creator>Drake, M.A.</creator><general>Elsevier Inc</general><general>Am Dairy Sci Assoc</general><general>American Dairy Science Association</general><scope>6I.</scope><scope>AAFTH</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X2</scope><scope>7X7</scope><scope>7XB</scope><scope>88E</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>L6V</scope><scope>M0K</scope><scope>M0S</scope><scope>M1P</scope><scope>M7S</scope><scope>PATMY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PTHSS</scope><scope>PYCSY</scope><scope>S0X</scope><scope>7X8</scope></search><sort><creationdate>20030601</creationdate><title>The Effect of Application of Cold Natural Smoke on the Ripening of Cheddar Cheese</title><author>Shakeel-Ur-Rehman ; Farkye, N.Y. ; Drake, M.A.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c512t-755c60bd715d97fa625b07ebb06399877b8d8fa2a8c8cc9714b5eb6108a160353</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2003</creationdate><topic>Biological and medical sciences</topic><topic>Cheddar cheese</topic><topic>Cheese - analysis</topic><topic>Cheese - microbiology</topic><topic>Cold Temperature</topic><topic>Electrophoresis, Polyacrylamide Gel</topic><topic>Endopeptidases - metabolism</topic><topic>Fats - analysis</topic><topic>Food industries</topic><topic>Food Technology</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Humans</topic><topic>Hydrogen-Ion Concentration</topic><topic>Lactobacillus casei - growth & development</topic><topic>Milk and cheese industries. 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A 20-kg block of Cheddar cheese obtained immediately after pressing was divided into six ∼3-kg blocks and ripened at 8°C for up to 270 d. One 3-kg block was taken after 1 d, 1, 3, 6, or 9 mo and smoked for 20min, then returned to the ripening room for further ripening. Cheeses were sampled at intervals for lactobacilli counts, moisture, pH, and proteolysis. Sensory analysis was conducted on 6 and 9-mo-old cheeses by a trained sensory panel (n=7). Results show that application of natural wood smoke did not significantly affect cheese pH or primary proteolysis during ripening. However, secondary proteolysis as assessed by the concentrations of free amino acids was generally higher in smoked cheeses than in control cheeses after 6 mo of ripening. Cheese smoked after 6 mo of ripening had better smoked flavor than that smoked after 9 mo of ripening. Cheese smoked after 3 mo of age and further ripened for 6 mo had the highest smoked flavor intensity. It is concluded that it is best to smoke cheese after ripening for at least 3 mo.</abstract><cop>Savoy, IL</cop><pub>Elsevier Inc</pub><pmid>12836924</pmid><doi>10.3168/jds.S0022-0302(03)73777-1</doi><tpages>8</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | Journal of dairy science, 2003-06, Vol.86 (6), p.1910-1917 |
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| language | eng |
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| source | MEDLINE; Elsevier ScienceDirect Journals; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals |
| subjects | Biological and medical sciences Cheddar cheese Cheese - analysis Cheese - microbiology Cold Temperature Electrophoresis, Polyacrylamide Gel Endopeptidases - metabolism Fats - analysis Food industries Food Technology Fundamental and applied biological sciences. Psychology Humans Hydrogen-Ion Concentration Lactobacillus casei - growth & development Milk and cheese industries. Ice creams Proteins - analysis proteolysis Smoke smoking Taste Urea |
| title | The Effect of Application of Cold Natural Smoke on the Ripening of Cheddar Cheese |
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