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J. Dairy Sci. 87:3172-3182
© American Dairy Science Association, 2004.

Effect of Moderate Pressure Treatments on Microstructure, Texture, and Sensory Properties of Stirred-Curd Cheddar Shreds

J. Serrano1,2, G. Velazquez1,3, K. Lopetcharat4, J. A. Ramírez3 and J. A. Torres1

1 Food Process Engineering Group, Department of Food Science and Technology, Oregon State University, 100 Wiegand Hall, Corvallis 97331-6602
2 Dpto. de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, Centro Universitario, Cerro de las Campanas, 76010 Querétaro, QRO, México
3 Department of Food Science and Technology, U. A. M. Reynosa-Aztlán, Universidad Autónoma de Tamaulipas, Apdo. Postal 1015, Reynosa, Tam. 88700 México (Mail address in USA: PMB 374, 501 N. Bridge St., Hidalgo, TX 78557)
4 Unilever Research-US, 45 River Road, Edgewater, NJ 07020

Corresponding author: J. A. Torres; e-mail: J_Antonio.Torres{at}oregonstate.edu.

A moderate high-pressure processing (HPP) treatment is proposed to accelerate the shredability of Cheddar cheese. High pressure processing (345 and 483 MPa for 3 and 7 min) applied to unripened (1 d old) stirred-curd Cheddar cheese yielded microstructure changes that differed with pressure level and processing time. Untreated and pressure-treated cheese shredded at d 27 and 1, respectively, shared similar visual and tactile sensory properties. The moderate (345 MPa) and the higher (483 MPa) pressure treatments reduced the presence of crumbles, increased mean shred particle length, improved length uniformity, and enhanced surface smoothness in shreds produced from unripened cheese. High-pressure processing treatments did not affect the mechanical properties of ripened cheese or the proteolytic susceptibility of milk protein. It was concluded that a moderate HPP treatment could allow processors to shred Cheddar cheese immediately after block cooling, reducing refrigerated storage costs, with expected savings of over 15 US$/1000 lb cheese, and allowing fewer steps in the handling of cheese blocks produced for shredding.

Key Words: Cheddar cheese • high-pressure processing • microstructure • shredability

Abbreviation key: HPP = high-pressure processing, NPN = nonprotein nitrogen, SEM = scanning electron microscopy, TN = total nitrogen, TPA = texture profile analysis, WSN = water-soluble nitrogen






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