Impact of exopolysaccharide-containing base cheddar cheese and reduced fat process cheese
Reduced fat process cheeses were manufactured using a 50:50 mixture of 2 days old exopolysaccharide (EPS) positive or negative reduced fat Cheddar cheese and 6 months old (EPS) negative base reduced fat Cheddar cheese (BRFCC). Moisture and fat were standardized to 49 and 21 %, respectively. Reduced fat process cheeses made from BRFCC containing no EPS were firmer, more chewy and gummy, less deformable, and had higher viscoelastic moduli than cheeses made from EPS positive BRFCC. Process cheese made with EPS-positive BRFCC has lower hand firmness and higher chewdown degree of breakdown than did cheese made with the EPS negative BRFCC. In this process, it was not possible to relate modifications in process cheese properties only to the presence of EPS, as higher primary proteolysis occurred in the EPS-positive BRFCC than in the control cheese, even during the first two days of ripening, due to the ability of EPS to retain water and consequently increase residual chymosin activity in the former cheese. In conclusion, EPS affected process cheese characteristics directly by interfering with protein-protein interactions and/or indirectly by inducing primary proteolysis in the base cheese.
Awad, S.; Hassan, A. N.; and Mistry, V. V., "Impact of exopolysaccharide-containing base cheddar cheese and reduced fat process cheese" (2010). Dairy Science Publication Database. 1022.