Differences Between Cheddar Cheese Manufactured by the Milled-Curd and Stirred-Curd Methods Using Different Commercial Starters

• Published in: Journal of dairy science 2008-01, Vol.91 (1), p.76-84
• Main Authors: Shakeel-ur-Rehman, Drake, M.A., Farkye, N.Y.
• Format: Article
• Language: English
• Subjects: Adult; Animal productions; Biological and medical sciences; Cheddar cheese; Cheese; cheese ripening; cheese starters; Colony Count, Microbial; Female; Food industries; food quality; Food Technology - methods; Fundamental and applied biological sciences. Psychology; Humans; lactic acid bacteria; Lactobacillus; lipid content; Male; mechanization; methodology; Middle Aged; Milk and cheese industries. Ice creams; milled curd; plate count; processing technology; protein content; proteolysis; Random Allocation; salt content; sensory properties; stirred curd; storage temperature; Taste; temporal variation; Terrestrial animal productions; Vertebrates
• ISSN: 0022-0302; 1525-3198
• DOI: 10.3168/jds.2007-0003

Traditionally, Cheddar cheese is made by the milled-curd method. However, because of the mechanization of cheese making and time constraints, the stirred-curd method is more commonly used by many large-scale commercial manufacturers. This study was undertaken to evaluate quality differences during ripening (at 2 and 8°C) of Cheddar cheese made by the milled-curd and stirred-curd methods, using 4 different commercial starters. Twenty-four vats (4 starters×2 methods×3 replicates) were made, with ∼625kg of pasteurized (72°C×16s) whole milk in each vat. Fat, protein, and salt contents of the cheeses were not affected by the starter. Starter cell densities in cheese were not affected by the method of manufacture. Nonstarter lactic acid bacteria counts at 90, 180, and 270 d were influenced by the manufacturing method, with a higher trend in milled-curd cheeses. Proteolysis in cheese (percentage of water-soluble N) was influenced by the starter and manufacturing method (270 d). Sensory analysis by a trained descriptive panel (n = 8) revealed differences in cooked, whey, sulfur, brothy, milk fat, umami, and bitter attributes caused by the starter, whereas only brothy flavor was influenced by storage temperature. The method of manufacture influenced diacetyl, sour, and salty flavors.