TY - JOUR
T1 - Effects of variation in cheese composition and maturation on water activity in Cheddar cheese during ripening
AU - Hickey, D. K.
AU - Guinee, T. P.
AU - Hou, J.
AU - Wilkinson, M. G.
PY - 2013/5
Y1 - 2013/5
N2 - Changes in the water activity (aw) of experimental Cheddar cheeses with different compositions were measured over a 270 d ripening period. The ranges of key compositional parameters were typical of those found in commercial Cheddar cheese: moisture (35.6-38.6%), fat (29.9-33.4%), salt (1.4-2.0%), salt-in-moisture (3.8-5.2%), moisture-in-non-fat substances (MNFS, 52.4-56.3%) and pH (5.0-5.7). Linear regression analysis indicated that at ripening times ≤30 d, the aw was inversely correlated with salt-in-moisture, while at 270 d it was positively correlated with levels of moisture and MNFS, but negatively with fat content. The aw decreased significantly (P < 0.001) during ripening, from a mean of ∼0.965 at 1 d to ∼0.956 at 270 d. The preponderant factor responsible for the decrease in aw was the increase in proteolysis, as measured using pH 4.6 soluble N and free amino acids.
AB - Changes in the water activity (aw) of experimental Cheddar cheeses with different compositions were measured over a 270 d ripening period. The ranges of key compositional parameters were typical of those found in commercial Cheddar cheese: moisture (35.6-38.6%), fat (29.9-33.4%), salt (1.4-2.0%), salt-in-moisture (3.8-5.2%), moisture-in-non-fat substances (MNFS, 52.4-56.3%) and pH (5.0-5.7). Linear regression analysis indicated that at ripening times ≤30 d, the aw was inversely correlated with salt-in-moisture, while at 270 d it was positively correlated with levels of moisture and MNFS, but negatively with fat content. The aw decreased significantly (P < 0.001) during ripening, from a mean of ∼0.965 at 1 d to ∼0.956 at 270 d. The preponderant factor responsible for the decrease in aw was the increase in proteolysis, as measured using pH 4.6 soluble N and free amino acids.
UR - http://www.scopus.com/inward/record.url?scp=84872724879&partnerID=8YFLogxK
U2 - 10.1016/j.idairyj.2012.11.006
DO - 10.1016/j.idairyj.2012.11.006
M3 - Article
AN - SCOPUS:84872724879
SN - 0958-6946
VL - 30
SP - 53
EP - 58
JO - International Dairy Journal
JF - International Dairy Journal
IS - 1
ER -