Characterization of Two Types of Cheddar Cheese as Ingredients for Processed Cheese

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  • Mizuno Rei
    Food Research & Development Laboratory, Morinaga Milk Industry Co., Ltd.
  • Ichihashi Nobuo
    Food Research & Development Laboratory, Morinaga Milk Industry Co., Ltd.

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  • プロセスチーズの物性に及ぼす原料用チェダーチーズの影響
  • プロセス チーズ ノ ブッセイ ニ オヨボス ゲンリョウヨウ チェダー チーズ ノ エイキョウ

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The aim of this study was to characterize two types of Cheddar cheese, low moisture cheese (LMC) and high moisture cheese (HMC). For both types, Rapid Visco Analyzer (RVA) parameters, apparent viscosity at 600sec, and the slope of the line between the apparent viscosities at 600 and 900sec decreased as ripening time increased. However, parameters obtained from RVA for LMC were higher than those for HMC. The degree of proteolysis increased during ripening for both cheeses ; however, HMC was more sensitive to proteolysis. Insoluble calcium content for HMC changed markedly 1 week after production and decreased more than that of LMC. Parameters from RVA during ripening were better correlated with parameters obtained from texture profile analysis with regard to degree of proteolysis and insoluble calcium content. These results suggested that parameters obtained from RVA could be used as indicators to characterize Cheddar cheese as an ingredient of processed cheese and to predict textural and functional properties of processed cheese.

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