Lipolysis and sensory characteristics of Cheddar cheeses ripened using different temperature-time treatments

Overview & Synopsis

Commercial Cheddar cheeses were ripened under each of 7 temperature-time treatments ranging in temperature from 4 to 12 °C for a total of 270 d. The levels of total and individual free fatty acids (FFA), as measured by gas chromatography, increased with increasing ripening temperature and progressive ripening time for all 7 cheeses. Increasing ripening temperature by 4 °C, from 8 to 12 °C, resulted in a greater relative increase in the accumulation of FFA than a ripening temperature increase of the same magnitude from 4 to 8 °C. While increasing ripening temperature and time resulted in increases in the levels of short- (C4:0-C8:0), medium- (C10:0-C14:0) and long- (C16:0-C18:3) chain FFA, the greatest relative increases in FFA levels were found for those in the short-chain FFA class. The results also suggested that the use of higher temperatures during the early stages of ripening (1 to 60 d) was most effective at accelerating lipolysis. Descriptive analysis was used for assessment of the sensory properties of the cheeses during ripening. Cheddar cheese ripened at high temperature (12 °C) developed flavour and aroma profiles to an intensity characteristic of typical mature Cheddar cheese in a relatively short time (120 d). Conversely, irrespective of ripening time, Cheddar cheese ripened at low temperature (4 °C) did not attain the flavour and aroma characteristics typical of mature Cheddar cheese.