School of Food Science, Washington State Univ., Pullman, WA, 99164, U.S.A.
School of Food and Advanced Technology, Massey Univ., Auckland, 0632, New Zealand.
J Food Sci. 2020 Feb;85(2):268-278. doi: 10.1111/1750-3841.14998. Epub 2020 Jan 21.
Aged cheese is an increasingly popular dairy product. One approach to reduce Cheddar cheese maturation time is by utilizing elevated temperature, despite potential problems including development of imbalanced or off-flavors and negative changes in texture. Therefore, the objective of this study was to evaluate the influence of elevated ripening temperature on chemical and sensory properties of aged white Cheddar cheese. White Cheddar cheese was aged at 7.2, 10, or 12.8 °C for 12 months, with samples evaluated at 2, 5, 8, 10, 11, and 12 months by a trained sensory panel (n = 10). Two consumer sensory panels (n = 120) assessed 8- and 12-month aged cheese for comparison to a commercially available reference sample of the same cheese, aged for 12 months. An electronic tongue methodology was developed for analysis of nonvolatile compounds. Trained panel results showed that 2-month cheeses were described by milkfat flavor and sweet taste, 5-month cheeses were described by nutty aroma and white color, and 8-, 10-, 11-, and 12-month cheeses developed aged characteristics, such as umami and bitter tastes, brothy aroma, and aged flavor. Consumer panel results showed similar overall liking scores for the reference cheese and cheeses aged at 10 or 12.8 °C for both evaluations. The electronic tongue could classify samples according to aging month with a validity value of 92.59%. In conclusion, the electronic tongue served as a valid method of instrumental analysis for Cheddar cheese samples throughout maturation. This study demonstrated that aging white Cheddar cheese for 8 months at an elevated storage temperature of 10 °C produced cheese similar in consumer acceptance to that aged at 7 °C for 12 months. PRACTICAL APPLICATION: This study showed that aged white Cheddar storage at a higher temperature was perceived similarly by consumers as one stored for 1 year at a slightly lower temperature. This may be useful to those in the dairy industry exploring ways to accelerate aging, reducing devoted resources, while still producing an acceptable product. Also, the electronic tongue was effective at distinguishing among aged white Cheddar cheese samples showing another application for this technology.
陈年奶酪是一种越来越受欢迎的乳制品。一种缩短切达奶酪成熟时间的方法是利用较高的温度，尽管这可能会导致一些问题，包括产生不平衡或异味以及质地发生负面变化。因此，本研究的目的是评估升高的成熟温度对陈年白切达奶酪的化学和感官特性的影响。将白切达奶酪在 7.2、10 或 12.8°C 下陈化 12 个月，由经过培训的感官小组（n = 10）在 2、5、8、10、11 和 12 个月时进行评估。两个消费者感官小组（n = 120）评估了 8 个月和 12 个月的陈年奶酪，并与相同奶酪的商业参考样本进行了比较，该奶酪陈年 12 个月。开发了一种电子舌方法来分析非挥发性化合物。经过培训的小组结果表明，2 个月的奶酪具有乳脂味和甜味，5 个月的奶酪具有坚果香气和白色，8、10、11 和 12 个月的奶酪则具有鲜味和苦味、肉汤香气和陈年风味等陈年特征。消费者小组的结果表明，对于这两种评估，参考奶酪和在 10 或 12.8°C 下陈化 10 或 12 个月的奶酪的总体喜好评分相似。电子舌可以根据老化月份对样品进行分类，有效性值为 92.59%。总之，电子舌可以作为一种有效的仪器分析方法，用于分析整个成熟过程中的切达奶酪样品。本研究表明，在较高的储存温度 10°C 下将白切达奶酪陈化 8 个月，生产出的奶酪在消费者接受度方面与在 7°C 下陈化 12 个月的奶酪相似。
注意：以上译文未经人工校对，可能存在部分错误，仅供参考。
