Identifying Chemical Differences in Cheddar Cheese Based on Maturity Level and Manufacturer Using Vibrational Spectroscopy and Chemometrics. | LitMetric
Cheese is a nutritious dairy product and a valuable commodity. Internationally, cheddar cheese is produced and consumed in large quantities, and it is the main cheese variety that is exported from Australia. Despite its importance, the analytical methods to that are used to determine cheese quality rely on traditional approaches that require time, are invasive, and which involve potentially hazardous chemicals. In contrast, spectroscopic techniques can rapidly provide molecular information and are non-destructive, fast, and chemical-free methods. Combined with partner recognition methods (chemometrics), they can identify small changes in the composition or condition of cheeses. In this work, we combined FTIR and Raman spectroscopies with principal component analysis (PCA) to investigate the effects of aging in commercial cheddar cheeses. Changes in the amide I and II bands were the main spectral characteristics responsible for classifying commercial cheddar cheeses based on the ripening time and manufacturer using FTIR, and bands from lipids, including β'-polymorph of fat crystals, were more clearly determined through changes in the Raman spectra.
Pasta is a staple food in many parts of the world. A bright yellow colour of pasta is preferred by consumers. However, the colour is easily degraded during pasta processing.
A novel enzyme-modified cheddar cheese was prepared and the molecular mechanism of cheese flavor compensation by synergistic action of cell-free extracts and enzyme systems was investigated. By comparing five different protease-peptidase combinations, the group of neutral protease and flavor protease was found to increase the total leucine, valine, and isoleucine content (17.056 ± 0.
A bioactive film was developed using cricket (Acheta domestica) protein (Cric-Prot) and Caralluma fimbriata extract-based nanoparticles [Car-Fim-NPs (0.0, 1.0, 2.
The objective of this study was to establish the impact of β-casein A1/A1, A1/A2 and A2/A2 phenotypes on the cheese-making process, cheese structure and on the subsequent in vitro gastric digestion properties of the cheese samples. The time required for curd cutting in cheese milk containing β-casein A2/A2 was significantly delayed, compared to milks containing β-caseins A1/A1 and A1/A2. After 180 days of ripening no differences were observed in the level of soluble nitrogen at pH 4.
During cheese ripening, the proteins in the cheese are broken down, and various functional peptides are produced. This research aimed to investigate the changes in peptides and their physiological activities during the long-term maturation of Cheddar cheese. Young (YC), medium (MC), and 3-year-aged extra-sharp (EC) Cheddar cheeses were extracted with water, and bioactive peptides were identified using ultra performance liquid chromatography-high resolution mass spectrometer.
