A survey of lipolytic and glycolytic end-products in commercial Cheddar enzyme-modified cheese

K. N. Kilcawley, M. G. Wilkinson, P. F. Fox

Research output: Contribution to journalArticlepeer-review

Abstract

The concentrations of L- and D-lactic acid and free fatty acids, C4:0 to C18:3, were quantified in a range of commercial enzyme-modified Cheddar cheeses. Lactic acid in Cheddar enzyme-modified cheeses varied markedly depending on the manufacturer. Differences in the ratio of L-to D-lactic acid indicate that cheeses of different age were used in their manufacture or contained varying levels of nonstarter lactic acid bacteria. The level of lipolysis in enzyme-modified cheese was higher than in natural Cheddar cheese; butyrate was the predominant free fatty acid. The addition of exogenous acetate, lactate, and butyrate was also indicated in some enzyme-modified cheeses and may be used to confer a specific flavor characteristic or reduce the pH of the product. Propionate was also found in some enzyme-modified cheese products and most likely originated from Swiss-type cheese used in their manufacture. Propionate is not normally associated with natural Cheddar cheese flavor; however, it may be important in the flavor and aroma of Cheddar enzyme-modified cheese. Levels of lipolysis and glycolysis appear to highly controlled as interbatch variability was generally low. Overall, the production of enzyme-modified Cheddar cheese involves manipulation of the end-products of glycolysis (lactate, propionate, and acetate) and lipolysis to generate products for specific applications.

Original languageEnglish
Pages (from-to)66-73
Number of pages8
JournalJournal of Dairy Science
Volume84
Issue number1
DOIs
Publication statusPublished - Jan 2001
Externally publishedYes

Keywords

  • Cheddar enzyme-modified cheese
  • Glycolysis
  • Lipolysis

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