Scientia Agricultura Sinica ›› 2012, Vol. 45 ›› Issue (3): 503-508.doi: 10.3864/j.issn.0578-1752.2012.03.012

• STORAGE·FRESH-KEEPING·PROCESSING • Previous Articles     Next Articles

Effects of Microstructure Change on the Texture of Cheddar Cheese During Ripening

 ZHENG  Yuan-Rong, LIU  Zhen-Min, MO  Bei-Hong, GAO  Hong-Yan, SUN  Ke-Jie   

  1. 1.光明乳业股份有限公司研究院/乳业生物技术国家重点实验室，上海 200436
  • Received:2011-10-14 Online:2012-02-01 Published:2011-11-21

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Abstract: 【Objective】 The influence of microstructure during 12 months ripening on the textural and functional characteristics of cheddar cheeses was investigated. 【Method】 Scanning electron microscopy (SEM) was used to visualize the changes in the microstructure of Cheddar cheese during the ripening. The textural characteristics including hardness, adhesiveness, resilience, chewiness and cohesiveness were assessed by instrumental Texture Profile Analysis (TPA). 【Result】 Scanning electron microscopy revealed that the size of the empty holes in the protein matrix and fat globule became smaller, and long chain of protein was shorter. Moreover, the protein matrix had a coarser and less continuous appearance with a higher level of primary proteolysis during the period of ripening. The results showed that the hardness, adhesiveness and chewiness rose averagely by 22%, 17% and 28% per 3 months during ripening, respectively, and had a significant difference (P＜0.05). The resilience declined averagely by -12% per 3 months, and had a significant difference (P＜0.05). 【Conclusion】 The microstructure contributed positively to all the textural characteristics of the cheeses.

Key words: cheddar cheese, Texture Profile Analysis (TPA), Scanning Electron Microscopy (SEM), functional properties, microstructure

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