Bushra Griffith
Cheddar cheese is a dairy product with a high saturated fatty acid content, which has been linked to various diseases. Its chemical composition can be altered by adjusting the cows' feed, which in turn affects the cheese's pH, moisture content, and weight. The most common compounds found in cheddar cheese are tyrosine and calcium lactate, with concentrations of tyrosine varying between 3% and 50% in different samples. The pH of cheddar cheese also influences protein interactions and functionality, with lower pH levels increasing protein-to-protein interactions.
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What You'll Learn
The effect of pH on Cheddar cheese
The pH level has a significant impact on the chemical composition, structure, and functionality of Cheddar cheese. Lowering the pH of Cheddar cheese through acidulant injections, for instance, can alter protein interactions, affecting the cheese's functionality.
In one study, Cheddar cheese was obtained from a cheese production facility and stored at 4°C. After 10 days, the cheese was cut into blocks, vacuum-packaged, and stored again for 4 days at the same temperature. These blocks were then injected with a glucono-δ-lactone solution one, three, or five times, with successive injections performed 24 hours apart. The injections decreased the pH of the cheese, with the pH dropping from 5.3 in the uninjected cheese to 4.7 after five injections.
This decrease in pH had several effects on the cheese's composition and structure. Firstly, it increased the content of soluble calcium and slightly decreased the total calcium content. Secondly, it decreased the moisture content, which resulted in decreased cheese weight. Thirdly, it caused a contraction of the protein matrix, making the cheese more crumbly and less hard and cohesive.
Furthermore, the pH level influences the initial rate of cheese flow. When the pH was lowered from 5.3 to 5.0, the initial rate of cheese flow increased. However, when the pH was lowered even further to 4.7, the initial rate of cheese flow decreased, and the final extent of cheese flow was also reduced. This phenomenon can be explained by the interaction between calcium solubilization and protein-to-protein interactions. When the pH is above 5.0, calcium solubilization decreases protein interactions. In contrast, at pH levels below 5.0, acid precipitation of proteins occurs, which increases protein-to-protein interactions despite the decreased calcium content.
Overall, the pH level plays a crucial role in determining the characteristics of Cheddar cheese, influencing its chemical composition, texture, and functionality. Understanding these effects is essential for cheese manufacturers to control and optimize the quality and characteristics of their Cheddar cheese products.
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The impact of acidulant injection
Cheddar cheese is a dairy product with a complex chemical composition. A key step in its manufacture is the lowering of pH through the development or addition of acids. This process not only enhances food safety but also assists in preservation, thereby extending the shelf life of the cheese.
Furthermore, the acidulant injection impacts the protein interactions within the cheese. At a pH above 5.0, calcium solubilization decreases protein-to-protein interactions. However, when the pH drops below 5.0, acid precipitation of proteins takes over, increasing protein-to-protein interactions. This alteration in protein interactions affects the functionality of the cheese, making it less hard and cohesive, and more crumbly. The change in pH also influences the rate of cheese flow, increasing it initially as the pH decreases from 5.3 to 5.0 but decreasing it further as the pH is lowered to 4.7.
While acidulant injection can effectively modify the chemical composition and functionality of cheddar cheese, it is important to note that it may also impact the flavor and texture profile. The addition of acidulants can result in a loss of complex flavor notes that are typically generated through fermentation. Natural flavor development occurs at different rates depending on the pH, with some flavors being more potent at low pH. Therefore, the use of acidulants can alter the perception of flavors in the final product.
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Common compounds found in Cheddar cheese
Cheddar cheese is a dairy product with a high saturated fatty acid content. It also contains other high-nutritional-quality components. The most common compounds found in cheddar cheese are tyrosine and calcium lactate. Tyrosine concentration can vary from 3% to 50% in different samples. Cystine was found in white particles in three out of six samples of cheese studied. One sample contained only a small amount of tyrosine and appreciable quantities of leucine, and isoleucine was probably present.
Cheddar cheese also contains conjugated linoleic acid (CLA), a fatty acid that provides several health benefits to humans. The CLA content of cheddar cheese can be increased by supplementing cows' feed with fish oil. Oleic acid is another fatty acid found in high proportions in some types of cheddar cheese.
The pH of cheddar cheese affects its chemical composition and functionality. Lowering the pH of cheddar cheese alters protein interactions, with increased calcium solubility at a pH greater than 5.0, and increased protein-to-protein interactions at a pH lower than 5.0.
The moisture content of cheddar cheese can also impact its chemical composition. As moisture content decreases, the weight of the cheese decreases, and the cheese becomes more crumbly.
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Conjugated linoleic acid (CLA) content
Conjugated linoleic acid (CLA) is a fatty acid that offers several health benefits to humans. Studies have been conducted on the ability of many microorganisms to produce CLA by utilizing substrates. The use of starter cultures and cattle feed manipulation can enhance CLA concentrations in Cheddar cheese. For instance, supplementing the cows' feed with fish oil has been studied as a method to improve the CLA content in milk.
Mohan et al. (2013) found that supplementing cows' feed with CLA resulted in a cheese product with up to 2.6 times more CLA content compared to a control sample. This indicates that cheese fortification through the incorporation of UFA-rich sources can improve the nutritional quality of cheese.
Additionally, the use of CLA-producing adjunct cultures has been shown to enhance the nutritional value of sheep cheese fat. In the study by Mohan et al. (2013), it was observed that Cheddar cheese produced with a CLA-producing strain had a lower content of oleic acid compared to the control cheese. However, there is currently no information available on the effect of combining different CLA-producing strains on the fatty acid content of sheep milk cheese.
The detection of genes encoding linoleate isomerase or the glutamate decarboxylase system could be a potential screening method for CLA-producer strains. This offers new possibilities for manufacturing functional dairy products with enhanced CLA content.
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Oleic acid content
Cheddar cheese is a complex food matrix whose composition can vary depending on factors such as the milk source, cow diet, and manufacturing processes. While the specific chemical composition may differ between batches of Cheddar cheese, certain key components contribute to its characteristic flavour, texture, and functionality.
One notable component of Cheddar cheese is oleic acid, a monounsaturated omega-9 fatty acid. Oleic acid is naturally present in milk fat and is therefore inherent in Cheddar cheese, contributing to its overall flavour and texture profile. The concentration of oleic acid in Cheddar cheese can vary depending on factors such as the cow's diet and the specific cheese-making process.
In a study examining the effect of cow diet on Cheddar cheese composition, it was found that feeding cows a diet supplemented with formaldehyde-treated safflower oil-casein particles resulted in cheese with altered fatty acid profiles. While the study focused primarily on linoleic acid, it highlights how dietary manipulations can impact the fatty acid composition of Cheddar cheese, including the potential influence on oleic acid levels.
The concentration of oleic acid in Cheddar cheese is significant because it contributes to the overall sensory characteristics and functionality of the final product. Oleic acid imparts a particular flavour and mouthfeel to the cheese, influencing its acceptance by consumers. Additionally, oleic acid interacts with other components, such as proteins and calcium, to impact the texture, melt, and overall functionality of the cheese in various applications.
While the specific concentration of oleic acid in Cheddar cheese can vary, it typically falls within a certain range, as indicated by analytical studies. The concentration can be influenced by factors such as the age of the cheese, with older cheeses potentially having slightly different fatty acid profiles due to the ongoing ripening and breakdown of milk fat during maturation.
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Frequently asked questions
Cheddar cheese is a dairy product with a high saturated fatty acid content. It also contains calcium, protein, tyrosine, and calcium lactate.
Lowering the pH of cheddar cheese alters protein interactions and affects cheese functionality. At a pH greater than 5.0, calcium solubilization decreases protein-to-protein interactions. At a pH lower than 5.0, acid precipitation of proteins increases these interactions.
Conjugated linoleic acid (CLA) is a fatty acid that provides health benefits to humans. Supplementing the cows' feed with fish oil has been shown to increase the CLA content in cheddar cheese.
The white particles in cheddar cheese are heterogeneous in composition. The most common compounds found are tyrosine and calcium lactate.
