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Proteolytic and rheological properties of aging cheddar-like caprine milk cheeses manufactured at different times during lactation

D. L. Van Hekken, M. H. Tunick, K. A. Soryal, and S. Zeng

Journal of Food Science 72:E115-120. 2007

The effects of 24 wk of aging on the proteolytic and rheological properties of Cheddar-like cheese made from caprine milk collected at different lactation periods were evaluated. Cheddar cheese was made weekly using whole milk from Alpine goats and cheeses manufactured at wk 4, 5, 12, 14, 15, 21, 22, and 23 of lactation were evaluated for proteolytic and rheological properties at 5 d after manufacture and after 8, 16, and 24 wk of aging at 4 C. Rheology results indicated that a minimum of 8 wk of aging was needed to stabilize the texture of the cheese and that the most uniform cheeses were made from mid lactation milk. Cheeses manufactured at wk 12-15 of lactation were the firmest, had the least flexible protein matrix (highest values for hardness, chewiness, and shear stress and rigidity at point of fracture), and the lowest degree of proteolysis. Understanding the factors that impact the texture of cheese, such as aging and the period of lactation that cheesemilk is obtained, will help develop guidance for maintaining the production of high quality and uniform caprine milk cheeses.


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