Division of Food Sciences, The University of Nottingham, Loughborough LE12 5RD, UK.
South Caernarfon Creameries Ltd, Pwllheli LL53 6SB, UK.
Food Chem. 2020 Jan 15;303:125390. doi: 10.1016/j.foodchem.2019.125390. Epub 2019 Aug 19.
Cheddar cheese predicted to develop into different quality classes has been evaluated by time domain Nuclear Magnetic Resonance, Thermogravimetric analysis and quantitative sensory analysis. The water and fat proton signals in the transverse relaxation decay curves have been deconvoluted. Proton transverse relaxation values for both the water and fat fractions decrease and the relative %age of the proton peak area, predominantly from the fat increases over a 450-day ripening period. The thermodynamic free water percentage increases during maturation. Water and fat attributes can distinguish between Cheddar cheese batches after 56 days. Cheese batches which have lower transverse relaxation values for the water and fat proton fractions and a higher relative %age of the proton peak area predominantly from fat at 56 days, mature after 270 days to be more yellow, rubbery and smooth, have a less sour and lingering aftertaste and are also harder to form into a cheese ball.
干酪预测将发展为不同的质量等级，已经通过时域核磁共振、热重分析和定量感官分析进行了评估。横向弛豫衰减曲线中的水和脂肪质子信号已经被反卷积。在 450 天的成熟过程中，水和脂肪部分的质子横向弛豫值降低，脂肪质子峰面积的相对百分比增加。热力学自由水百分比在成熟过程中增加。水和脂肪属性可以在 56 天后区分切达干酪批次。在 56 天时，水和脂肪质子部分的横向弛豫值较低，脂肪质子峰面积的相对百分比较高的奶酪批次，在 270 天后成熟后，颜色更黄，更有弹性和光滑，酸味和余味更淡，也更难形成奶酪球。
