Influence of composition on the biochemical and sensory characteristics of commercial Cheddar cheese of variable quality and fat content

Abstract

Ten commercial Cheddar cheeses of variable quality differing in fat content and age were subjected to compositional, proteolytic, lipolytic and sensory analyses. The compositional parameters of the full‐fat cheeses were predominantly outside those typically associated with good‐quality cheese. Sensory analysis discriminated the full‐fat cheeses predominantly by age, with the longer ripened cheeses associated with more negative attributes, some which appeared to be due to excessive lipolysis and/or β‐casein breakdown. Both proteolysis and lipolysis appear to be age dependent. The two reduced‐fat cheeses were clearly discriminated from the eight full‐fat cheeses by sensory analysis that appeared to be due to differences in composition and the extent of lipolysis.