The state of water and fat during the maturation of Cheddar cheese

Chen, Yangyi; MacNaughtan, William; Jones, Paul; Yang, Qian; Foster, Tim

Abstract

Cheddar cheese predicted to develop into different quality classes has been evaluated by time domain Nuclear Magnetic Resonance, Thermogravimetric analysis and quantitative sensory analysis. The water and fat proton signals in the transverse relaxation decay curves have been deconvoluted. Proton transverse relaxation values for both the water and fat fractions decrease and the relative %age of the proton peak area, predominantly from the fat increases over a 450-day ripening period. The thermodynamic free water percentage increases during maturation. Water and fat attributes can distinguish between Cheddar cheese batches after 56 days. Cheese batches which have lower transverse relaxation values for the water and fat proton fractions and a higher relative %age of the proton peak area predominantly from fat at 56 days, mature after 270 days to be more yellow, rubbery and smooth, have a less sour and lingering aftertaste and are also harder to form into a cheese ball.

Citation

Chen, Y., MacNaughtan, W., Jones, P., Yang, Q., & Foster, T. (2020). The state of water and fat during the maturation of Cheddar cheese. Food Chemistry, 303, Article 125390. https://doi.org/10.1016/j.foodchem.2019.125390

• Journal Article Type: Article
• Acceptance Date: Aug 18, 2019
• Online Publication Date: Aug 19, 2019
• Publication Date: Jan 15, 2020
• Deposit Date: Oct 22, 2019
• Publicly Available Date: Aug 20, 2020
• Journal: Food Chemistry
• Print ISSN: 0308-8146
• Electronic ISSN: 1873-7072
• Publisher: Elsevier
• Peer Reviewed: Peer Reviewed
• Volume: 303
• Article Number: 125390
• DOI: https://doi.org/10.1016/j.foodchem.2019.125390
• Keywords: Cheddar cheese; Time domain NMR; TGA; Maturation; Sensory variation
• Public URL: https://nottingham-repository.worktribe.com/output/2918000
• Publisher URL: https://www.sciencedirect.com/science/article/pii/S0308814619315043?via%3Dihub
• Additional Information: This article is maintained by: Elsevier; Article Title: The state of water and fat during the maturation of Cheddar cheese; Journal Title: Food Chemistry; CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.foodchem.2019.125390; Content Type: article; Copyright: © 2019 Elsevier Ltd. All rights reserved.
• Contract Date: Oct 22, 2019