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Time-Temperature Effects on Microbial, Chemical and Sensory Changes During Cooling and Aging of Cheddar Cheese

  • Chapter
Chemistry of Structure-Function Relationships in Cheese

Part of the book series: Advances in Experimental Medicine and Biology ((AEMB,volume 367))

Abstract

Cheddar cheese requires several months of aging, during which operating costs and interests on capital significantly add to production costs. The flavor and aroma of aged Cheddar cheese is attributed to a complex mixture of chemical compounds (Lawrence and Gilles, 1987) which is influenced by the cheese microflora. The microflora consists of starter bacteria which reach maximum levels during cheese making and bacteria present in the milk after heat treatment or introduced during manufacturing (Chapman and Sharpe, 1981). Both starter and non-starter activity contributes extensively to finished cheese quality (Gilles and Lawrence, 1973; Fryer, 1982; Lawrence et al., 1983, 1984; Law, 1984). The temperature of the post hoop cheese block ranges between a high of 35°C at pressing to an aging temperature of 3.5-12°C. During the cooling period, a temperature gradient is established within the block of cheese. The extent of chemical and microbial activities at any given point within a cheese block will depend, in part, on the temperature profile over time at that point. Sensory characteristics and including textural parameters will reflect the extent of these activities.

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  1. Western Center for Dairy Protein Research and Technology, Department of Food Science and Technology, Oregon State University, Corvallis, OR, 97331-6602, USA

    J. Antonio Torres, Jorge Bouzas, Constance Kirby, Sergio F. Almonacid Merino, Carlos A. Kantt, Ricardo Simpson & Julio R. Banga

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    Edyth L. Malin  & Michael H. Tunick  & 

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Torres, J.A. et al. (1995). Time-Temperature Effects on Microbial, Chemical and Sensory Changes During Cooling and Aging of Cheddar Cheese. In: Malin, E.L., Tunick, M.H. (eds) Chemistry of Structure-Function Relationships in Cheese. Advances in Experimental Medicine and Biology, vol 367. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-1913-3_9

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