Fat Degradation in Cheddar Cheese Made from Pasteurized Milk, Without and With Added Lipase
Year: 1945
Type: article
Abstract: The factors influencing flavor development in cheddar cheese have been extensively investigated, with the early studies largely involving the relationship of protein degradation to flavor production.Recently, the Iowa Agricultural Experiment Station has been investigating the relationship of fat degradation to flavor development (2, 3).As early as 1891, Van Slyke (6) stated that the chemical changes involved in the ripening of cheddar cheese were primarily a decompositiorL of the fats with the formation of free fatty acids.These changes were said to occur mainly after the earlier stages of ripening.Suzuki, Hastings and Hart (5) concluded from their studies that the fat was the main source of the higher fatty acids present in cheddar cheese.Enzymes or organisms contained in the cheese were thought to be capable of hydrolyzing glycerides.The authors stated that further experiments were necessary to show whether this action was due to ]ipases inherent in the milk or to living organisms.Lane and Hammer (2) found that the fat acidities of cheese made from raw milk were slightly higher than those of cheese made from pasteurized milk when the cheese were fresh and also increased more during ripening.When extracted with ether and the ether evaporated, steam distillates from aged cheese yielded oily residues having an odor suggestive of higher volatile fatty acids.These investigators (3) also made cheese from raw homogenized cream mixed with skim milk (raw or pasteurized).The cheese commonly developed a rancid flavor early in the ripening, but the rancidity tended to disappear as ripening progressed, and eventually the cheese were not rancid and were more satisfactorjT in flavor than cheese made from pasteurized milk or from pasteurized homogenized cream mixed with pasteurized skim~milk.In some cases the cheese were ~more satisfactory in flavor than cheese made from raw milk.Addition of pancreatin to pasteurized milk resulted in a rancid and bitter flavor in the cheese but addition of desiccated mammary tissue commonly had a desirable effect on the cheese flavor.The mammary tissue increased the fat acidities of the cheese and also the soluble nitrogen contents.
Source: Journal of Dairy Science
Authors: F.J. Babel, B.W. Hammer
Institution: Iowa State University
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: bronze
OpenAlex ID: W1991299545