Nutritional Evaluation of Accelerated Hlpenea Cheddar

Nutritional Evaluation of Accelerated Hlpenea
Cheddar Processed Cheese
VEENA TOMAR and A.O. OEODHAR
MATERI,\I.S &
- - - - - - ABSTRACT - - - - - -
S r\'\ff>LF.S fmm th'!.:
ilhl~lln,,(j f r<1f1l
"' ;I"
eu,
C01\iVENTIONAL RIPENING of Ch(.'ddar d~l:"e rcqu i rc~ 3
to 12 months dur<ltion to aC<-juirc desired physit'od lcmic:J1 ~nd
s.cnsol)' cha[;.tctl.: ri<;t ics. Hov,evcr, 'i1J ch prohmgcd curing ;.td<l "
subs.equcnlly to the cost of producl ion. especially in term .. (If
have bc~ n made in recent ycm... to aC'<'ch,:r;jIl.' the proCCS'i.
of ripen ing. TheM:: include addirion o f certain proreolytil.: and
lipoly(ic enzymes (M:.IIJ.: ki <WId Mattson , 1979~ L~w and Wig -
Pm:o; il1l.\Ce cornpo,>i ci(>Il w a_" J.;h:rm ill.:-J a,xorJing [0 Lhe k'lll,"in~
prmcin anJ m() i~ IUf'~ ('\OA C, l<.j~OI; tutal a'l.h IISf. {'96IU:
Ld d~S I . !lJ6" L l u..:to~e IAo,;;ton. 1<.j17~: [lhll~phol'\l" f Ahu"(I~-I)"a
{)(1a~' I<;' I'Jti9J ; ancJ r; ~kium rt);.J\' tcs aniJ Wh.it.:. 11.J(2) .
V ifnm in A W;J' ('''Iim aled. ... p..."'I:lmphotumclricalll ~a:o rd i ng to the
pn 'Co.:du tC' _~ :
~ hlkov,
Authors To mar and Deodhar .are affiliated with lhe Di v. of Dairy
Chemistry, National Dairy Re$earch Institute, Kamal- 1J200 1, India.
D ;\' i~I(lfi of
d',,·. .
ove r long duration {Singh and Kalr.. , 1l)79J. SI!'\/I.'rai
,Jl[e mp[~
more, 1981), ill(.'rcascu propurtions ,) f thl:! 'it.artc r culture (.\ ·ton 1966). ::uJd'tion of cenain trace ma'[criab (Hofi c( al..
1973) and ri~n i ng at clev illcd temperatures (Govuryu.tkin:J ~(
aI. , 1975). Such mmJific3t ions. exhibit ccrtain limif3ti(1ns in
that the ripening pmct!'is may con tinue uno..:-o nlrullcd, rc!o>u hing
in aver ripened prodUr.:L Til i~ cou ld be! prc\'entc(! by rr.:fri ~{' r
ating thl! ripened produc t, \I,.'h ich, in (urn . add ~ 10 the cost of
production , Of all these trca[mcn t~. a,'ccicration of ripening
by curing the homogenous slurry of unprcssl..'J ChcddM curd
wJlh sterile sod i um chtoridi: ~ Iu(ion at 30 a C. ,l" reported hy
Kristo ffcrsen ct al. (1967). appcurcd promis ing . because the
desired consistency and f1;] vor could be ;lltaineu Wit hin an Sday period and (:01<.1 sotmnge '(;ould be by-pas$icd . The prwlIcl
lhus oblalned was repo ned to hl,"C highly ac..:cplablc tlavor
<;im il ar to co nventionally ripened cheese (Singh and. Knstofferscn. 1972 . 1974), The processed Chedd ar c hL.~s C m<lde from
11 also ha.d fl avo r a m! t~)(ture l.:omparabl.: [0 conVl.;·ntimt;1!1y
ri~ned pmcesscJ chee se (S uluja, 19Xt,.
Several biochemical rcac ti\ln'j wh ich pm f(lUnd ly intluc nce
the Hav or uno nutritiiJna! compl)llc nt s in (hc~st! ,Ire I.:nll Wi1 to
occur during ripening. Whik the dur:.uio n of ri pcn in~, moisturelevel ami incubation (Cmpcralurc would have L"ollsidcrabll.! in fluence t)f\ th e~ f<lClors, (ili lc j~ known abou.t nUlriti ()llal chur;,tcleristics of (Reese nbtaincd on accckruh.:t1 ripening . Thi s
!\tudy was, therefore. dc.\ 'gncd 10 dCICrrLtinc nutrient ,OIHCn!S
as well as proh.:in quality or accelerated ripen..:-d Chetld.lr ,:hccsc
and the prol'es:scd chCL!s.e mLll1e from il in i.:ol11pari~on to cQn·
vcnt j () n ~lIy ripened. Cheddar chl,;e~.,;.
In..:.
'>.:1 11ing. the ~·urd wa s 1<.:1"1 o\"crn igh l in a ..:tN:c~ 1Ii11 for cumpletion o f
I.,.. ti... a~'l d krll1o:nlJ tjnn . The (ul/owing JilY. lhe cu.rd ,"-.d!. ~hrcdded
in " o,; hl!':~ shr..'<.Idc r T" ,tl p :J rb o t ~hrcddcil curd W('rC mixed with
.me part " I" .... . Y,;: ~ t t;ri k .. tl ~l ium ~'hloriu~ ' ('juli,1M. til 45 ~C an" grtlun\.l
in a mictnpuh cri/.cr . Thc '[UIT), .. ~a' iI1CUl1 11 1c!.l <It JO~ C f...-.r Ihe [X'nod
of II uay~ "'ith :l ~ iI Jli[)n un ;J.lt.;n\"h: d<t > ~ II , en' UTC prLlJX'r .ter-trid n
.. nu 11) f<l...: illl ' It..! r ~rm::"''; I'I I<1tr \lC ~ ;tmp h n ~ tilr :l nal),,,;,, 011 In..: Ix.-ginnin.ll ,
In..: -htl a mI ~ I h iJ .. y 01' r i~ " i n:; . -rh~ Y-llHlnt h o lJ <':11m 'l:'ntillnaU),
ri('X'n.:tl Ch~'diJilr t:hcl.''>C I Typt: 13 J .... ;I!' 'llk~·n <I" l·,mlml for';')IllI\lrl',lon .
Pn ....."l.; ... ~e.J l'hct:"c ~'.IInrk-.; ....... n.' prt·P"Io.:J aCl'{lrtlirl~ h1 Ku" i\aJ","k.y
j 19f1li l. In Ih-.; I::l'l.' "I Jl'cL!lcr'Lt.:J n~no.:J prn·,;c·w .:J ..:.t't':\J'MJ r T.H~ CJ.
thrcc parts \If ;1I:,: ~· k n.LIc J ript;., ... d ~' hl!t:'c slurry "'er"C miH'd "'11ft ~.1nC
pan I) r r'_rL\<ll'llh "ltl Ch.:J tlilr chcc,,,, (~In 1" , .. 1 ~I HJ bas is) "" ilh ~cl\lil.lm
(-iHatl.' f ~.Y} I a.~ In..' ..'nLuhificr. In II\;: ca ..... o f 10001\"Cmi 'ln <J ll] npened
flru~.:<: ~~ c,J ~ h .. ~, s c (T,pc O J. three r'lrt~ ~ If yo ung d .. \::e~c .... "'K rnucd
", ilh r.....o ran ~ .,f '1·1\1ontl1l1ld
' c , !\ ll 41Jol.'t~ (if ]')!", ....·c ..'cd ctk..~"c
~ al1l p)t: ~ \~c r.; frccf.... ·Jri...:i../ <lftd \,[ I.: ... n fo r It!.; p.-.: rlil rat il m ttl" u icl~ .n d)Co
f.:cding 1riJ I" on "':!lpcriml) ntill ;m l lTlal .... Th..' ":onlpil\ilil)f1 o f the. c ... pc r i iHo.: nm1 ~lic l j... .gin'n in Tai'>k L Prot.:-jn in the Jict "'~~ 1Ql.~.
INTRODLCTIO:"l
~toragc
~cra""ate b .\lc ~"
or coo;pcrirnt!n ral chccw ""'CfC
Da iry Tc...,hnu ltlg":-- of Ihc In ~t l luIC . T he
Chr,;drJ;Jf curd W;JS rn;II'IUhll"Wfl' J fwlP tW*" ~ milk ..t ;mJarJ~7cJ to ~
ca-..:in;f;I[ r..' lj~, vI" 0. 7 h )' Ihc .~t,IfI1.lard pn ll"CU Ufl) llf D .. \·h IllJ7b, . LF,
--Ul tl ',i I w a ~ u:...-iJ <I" ~ I artc r culturc _ ln lho: ...,,,~c of aco,;~lcr;JlcJ ripen..""
Chcudar c b ... e ~..: ("r;;po:: Al. after nollln.g. l ut O.5'if h.c lic addt ~ ntl
Ace-derated ripened Cheddar (,:h.~c~~' Wi.l~ prermr..:t.I t-y bkruJillg fWI)
<; urJ matk fmll) ,,1;m tia rd i/I.'Y (;U",' .. m ilk 'k ith on.:!
ptlrt I l f 5.2':t NaCI ';(IhJl ;uTl;lM ripening at JO'C for X Jays On a dr~
m:"Ul,!r basis , plOfc in and fal of '1l',·ckratt.: J r i p..!n~d r..:nc<,;sc \·";e re ~i fl1il,lr
It) Inal o f r,;l)fl vc ntional ly r ipcnL·J Cheddar <,;tl..:~ . . t: . \\hilo.: lac,:l o~c mId
loud a~h wt!rc grClltt.'r. S intll.af u osc rv;lIiun
tnad'\.' fo r prell·L·...se\.!
oLhct; :tO: ~:1I111)lc s. !'oi(l Change In vil:nnin A o r in rib\Ii1.win out .. fou r1'olJ
i n(,: r~ o ~c in fn lu: 'Idd 'kU» I.b~cr"'l·d o lJ(in.g 'H.: r.;ckr-<.ItcJ ripening . Pmtl'l" dfir.: icnc y r d( i,l , net pfll,c in utili;;al i" .... a nJ Ji gc ~ll!)i' iIY L' (\j... tfl-,:lcnl
by r ;.1 leSI<.; ",-ere ..;I ighll)' hut ~i!!nifi .... ~mly hlgho.: r f<!r ":lIn\Crll l(,na lly
ri p.:!neJ pnx:~ _~ .~ eJ o,;h..::..:,,\:. HDwever. nIl J iff<;r'Cn.:c in b ll ll~ lJ.l i ..:,, 1 v alue
part~ (If ~hfl..'ddl:d
""'iI!;. "b~C'r ....
~IETH()OS
;Jfld
mclht,,! Hf
(."~IT
(l ~2nl .
ami Prit·C'
R ib !ll1 a "i~n
a nd fllllr;
;Jo;;i~
were
dc cc:-nn irt ..' cJ nL~l· m oi"l n~ i(·i..i U ;.' U ~t ng r..(I(-fobllciIIIO" ,Cml!1 (A iCC 7469J
;J.nJ St/"t'{HOI '(!I "!(_~ j llt'cali_I' rATCe X O~ J l rc~po,,:l· t l\cl y a C'-'I. mhng (~
procl!Llun.'~ Jt: ~crib..,tI by Fr.;.;J , 1')6f"
Blulogka.1 e'·:.J hl atiol!
Pf lll.:in ..:t·(il· ICr'Lt,,;~· ra lh l IPfRI '\,I~ llct ... rm in<."d JC\.w-..hng eu "OAt:'
2].Ja ) ~ uk! y"Uf\~ lItule albinO r;J I.. I ~I ;J.l n~iJ fn.m TnI:'
t j<) 1-i(/). usmg
~lIK; k I:ll]U1IY uf Sma ll r\fl im:Ji H o u~ c ot Ih l) In .. 1111,1Ie . )'oJ>:1 pn.llem
uliii ;o'ul it)1l j;..JpL' 1 wa ~ u..::tl'rmino:,j :_KC,lrJll1g 1(1 M ll1a and 8 c:oocr
( 1'; 55J u ~in!.= fe m ale Jlh inu filb ,,-dgh l n~ b ... t....-c ..' 1'1 50-55~ Biolv-g1cal
valliC I B V I W~I '" lktc m l ~ ncu ::lu:nnJlng !v Ihe pn.x ,\..-uun! d ... ~o;.ri tacd. by'
t\ l l ~ kr anI.! 1.:tct1ancc i 1?17J. I n I h~'~~' C)( r)f... rin~nt ~ . an i"':I I ~ " e re housed
in.ul \·i "'~ ;! "y in cage, m;lIk " f a nuJ ill.~ ;.t luminlJm ;mJ gl .... en tO~
pr',1Ic:m J id:. auJ \oq lc f'
Iihjw U/ Juring lhc \:::\pcri r11Cntal pcnud.>
a"
Tabl B I-Composilion of resf ptoreill and protein 'r!fJ drets (g.'l;gJ
A ccelerate-d
ripen.ed
Il'Ig re di'ln ts
p{I)(il)ct-Casein
Sucrose
Groundl1ut o il
Ce llul os~
Vitam in fTl;X~
Salt m ile
Corn sl ar.ctJ
•
F rij{l~ e · d", d ~ ~mp l e,
Conventionally
proces sed
cheese
199.2"
70.0
10.0
10.0
40.0
670,8
we re
u~l!d
Prot&lrV->
ripen ed
proceS$l!d
che'JSe
191 .9"
70_0
Case in
d iet
13J3
10,0
80.0
100
10.0
10 ..0
40.0
678.1
fe, 1M
j:l re ~ra l ;
...... of
free
dil!:!
7{) .Q
80~
10.:0
10_0
'-0 .0
4<]0
400
656.7
7110.0
di~ t
(IS y lVe n W Eggum and J ..co.lu4l'n j!97SI
: C<) IT'Poiition as gill M b.,. ~aAC (1'9801
" C., mpo~ ill!)n
Volume 50 (1985)-JOURNAL OF FOOD SCrENCE-I633
o/'IUTRIENTS IN ACCELERATED RIPENED CHEESE
"
~~ _
_ ._
T'~_~O :Xl rqilt~
p, ot!!in
10 1
_
P rOd\l c1
r) / ,J_[(:!!" J ~:J r"d_:",n>/ I:CJ([ C/ii!'.'d, J(.r:" ~'''H· ~,'rHr"
COi(lrW5iliW'
F.U
l<J Cto~ f~
T<"ltal i.a.h
C .:Jltllo n\
PhO ~Dh orU$
101
10 '
C. I
i "'Ql
Img !
Cht:ddar Ch9tJSfJ
TV~A
3 7.9S"s
Type 6
40.65
4'9.34I'OS :- 0.37
- 0. 24
~ 0.29
-'- 0.34
Pnl.c~5stJd c h ~<'!st!
4S,02N9 ~ 0.34
Type C
Type D
0 .5 9' • - 01 0
".
5236
4S251'<s
41.871'<s
4 5.5O"t-:: - 0.29
= (},S1
~
0, 80 · •
0.4 9
0..3 7
1801··
4552'
912H
1604
51.68
96 1
0.02
",.
0. 13
- 0.29
+-
0,01
a.5'"
~
Il09
~507·
.~
0.01
~
0. 13
t1 90
~
8.45'"
470
S,46
11 5£
• - 4]05
4530
I bprenltd on 100g solId bui,,_ Mt M 01 1;"8 obi\.erOlfriQnt : S .E.
NS .. I'lQll ign ili'¥lt
·· · Slgl'I"ical'll ~t 1~'" leyel.
Tabt" J-Riboflavill. folic ~cid. find viflfm in A (:ot1tems in IJcc~"~rared rip9110r;/ Chl:ddllf -CfI ~~j" Type (A) in dfff"rertr iMervals during rip.ning. f
TvpeA
Vitamin
0, 58 ~
29_0 4 -
Rib o flavin m g/ TOO 9 soli ds
Folic add ",g.l1 DOg .solids
I Mun 01
ji ll"
050
0.04
1.71
"!::
0.03
8S.]0 · ;!
J _4 7
1530 ., 30.55
Vito A I.U .:10Og :!Oo ll ds
Type 8
BII'1 day
Q day
1563
0.60
= 19.31
::
0,03
113 . 50 ·~
227
158 1
"": 18 18
0,69 - O.oJ
28.96 - 2 10
113 7 ~ 40 32
...,bs el>'llfion, :::: S,E , O! m .... J1 •
.. S i9"ifil;,1n1 • • 1'%0 kllI.1.
Tdb le <1--Pr(Jr~i" Efficiency Rafio 'PER) fo! grolJP~ .eCl]iving exp.rtmenr"f diets'
A-.,.erage
in itial
weight
Ig)
Diet ba:5ed
on
Typo C
Type D
A V£H.l g e
Ave rage
gai n in body
weight in
wllig ht
piotei n
il'1take in
28 ditys
28 days
Allerage
101
'91
'9'
65.6
PER
Ad justed
PfA
2.53 :::: 0 02 "'~
2.91 - 0,04"
2.61 - 0.09
2.42 - 0, 02 1
2.78 -::: 0'038"
2.0 -::- 0 .019
Avera ge
finoll
36,0
33.9
34 .3
Casein
• Meafl of o!Iil;lhl obslIN.n ioM :: S
101.8
l1 l .1
26,0
1114
29.S
27. 2
79.2
77.1
e.
• Si !ilnl~C<1"' It 1".. Ie ...,,"
"'~ rlOt t ;9",tita l'l t
TlJble 5--Bi o/rJgic:al v~/,,~ far g roup:t of fUtS receiving different ex.PfJrim~ntr:I' d illls'"
A .... erage Average
Diet based N Intake Fn·Fel:>
A.v-erilge
Un -U e<
Digestibility
CQII':!ffi~ient
El lo logical
Value
1%)
[~.I
lmg}
(mg l
(mgi
Typ. C
901 .85
132 .,39
268.27
Type D
iCo l'l'trol)
98.'.32
100,'52
29-6,'08
Q()
t~..,
01 eo<Jht observatloM
as .35 :!: 0.4' 65.23
~ 1.05
as.76- "" 0-.2466,38·"8.., 072
S E..
~
b F" _ nitr-o g • ., III fMC~1 of tnt group ; Fe .. -nilr09011n in f !tt<:U ot prole ln fril l! g roo.,.p.
CUn _ n~lr~e" in OJri", of l~os.t gro\J~ ; U" _ nilrO(j:en in urin'! 01 pr<lflilln frill! grout;!.
/'IS _ not s ; ~" IIic;ln t.
Tabl e fi---.-Ntfl protem Uti#ration INPUj f()r groups ()f rats .ec~iving dlffefo!nr exptJf'imen tdJ di ets'
Aver .. g~
N -i ntake
N nuail'led
Diel tlJlSed
(mg)
Imgl
1%1
Type C
Type 0
1328
10 75
11 58
56,19 ~ O. J84
6145 :!: 1,266'
1342
A.ver ll ge
NPU
{con 'rQJI
"M.,." 01 eigh t obnl>',UiO."
~
5 .1: .
~ Sl",ni"~ant ~t 1~"'e"OjI
~t1 c aninl;!.1 W<l~ rnuinluinl.!u at 23 :!:: O,)"C, The influt!t'.('e of effecl of different tyjX!s of o.:hc~;>;c s<llT1p l~~ wa:i re~t ... J f or
Tcmpcri:lture in
S131isckal signifi cance by F le:,1.
RESULTS & D1SCl:SSION
DATA on the prox imate compositiun nf accdcra(cd ripened
Cheddar ch e:c:~c slurry (Type A) and the proccsst":d cheese made
ftom il (Type C) are given in Tab le 2. A comparisnn is made
1534-JOURNAL OF FOOD SCIENCE-Volume 50 (7985)
with the L'onvc nr ionally ripened Chcudar chccsl! (Type B, and
the procc~scd produc t made from it lT ypc DI . It was ob-served
that protein and fat w~rc similar for bmh type s of chcl!'ic. while
h:H:ruse . hJl31 ;j::;h. ca lcium. and phosp horus were sign ificcH1rly
hi£h er (p < 0_01) in OIccelcralcd ripened Cheddar cheese _ A
... imilar ubsl.:(vJ.tion wa;.- mauc for proL'cssed d",-c sc ~amp l e$ .
Th-c im:n.:a~c In h)tal a",h wa:s: probab ly due to the usc uf o;.ali nc
in the prcparatiiln of Type A cheese . Th¢ rclatilidy hlghl!r
t~H.:tose Iev.::1 in lIccch:r.lted ripened i.:he-csc! (Type A and C, in
comparison to conventionally ripened chee se (Type B and C)
may be pos:,ibly due to its le:iser utllilalion b)' st<.lrter culture
because of Ihe shun durJtjon of ripening.
Changes in 1'itamin CQnlent during accelerated ripening
Data on ccnil in viHlmin ,·ontcnts al differenl stages of acc.:cleratcd ripening an: given in Tabl¢ 3. The "'-;j l ut: ~ Jre presenred on dry matter bmiis to ovc-ro;;ome the inl1ucncc of mui~turc
o n the trend of (:hanges . There was pr.ldically no change In
ribofla vin at any Slate during ~ days of ripening. On the ot~r
hand, th erc was an almo st fourfold increase in the folic acid
le vels. The inc remc was more pronounced during Ihe fif''it 4
diJys of ripc:ni ng. Thougl11iu le is known about dangcs during
acccicrJ.ted ripening. the trcnJ observed fur ribot1avin wilS slm·
ilar [0 that rcpnrted e:1rliCl' by Dearden et ill . ( )l)J5 ) who found
n() change in ribot1avin d uring curing ()f cheesc. The riboflav in
contl.;nt in 8 d-"ys a("cc\crtl.!CO cheese was found to be comput".1bJe to tn .: l\!vcl observed in Ihc (;nn ventionally ripened cneeic
(Type B). Likcw i~. the trend for folic acid was similar to that
reponed by Ni lson cl ~ I . (1965) whu o bserved a :ih:lr'p increase
in vitamin content (juring the first week of I•.'onvcnliona.l ripening of Cheddar cheese. {( ..... as further ob"ervN in [he present
.;tully (hm folic acid in Type A chee se sa rnplcs was markedly
high er thun in Type B 'SOJmplc:'i. A'!. regards vit amin A, co ntents
were similar in TypL' A and TylX! B .sJmpk.; .
BI()ln~ic.:1I1
•
c'oaillatinf'l of processed I.:I1-.:ocw
In \ kw \If pWh.'t ll yric reac(iull" n.:p"rr..:J JlIri n~ I..h....~M: fl P.... ning anJ a marK ed llin\.:n:n ~c in t h~ d m J l in ll 01 ri pcl, ing ht.:tw.:!cn 1.',jf'lv l.'l1!i on:11 .uno ll(;r.:clcriHcJ r ipened C hnh.t1r ch l:":~~
s..lll1plc~. fceuing [rials were Cllnduc[cJ 1I11 growing uJbino rat~
In dl!lcrminc Inc protein qUilliry of Ty ~ C chcc\L' . D<lla were
obrLlin..:-d no procein cffli.:i..:ncy ral io (PER). bio]()gi-.:al v" ruc
{BY) ami nct prote in utilizatiun value (NPC) <tnu arc pr;::,cnrcd
in Tab le 4. 5. <.Inu 6, respectively.
Regarding PER. the value o b~c rVc d for rnc convcnl ionally
ripened c he~se (Type: D) ba5cd die t WI.!S signifi canrly higher
than lhal for dIet based on accelerated ripened cheese (Type
C). However, rnere was no significant diffcrence between PER
value for the ca.-,:e in group and the Type C group (Table 4, .
Data on the nitroge n bat:Jncc stuuy carried o ul on cxperimental an imals {Table 5) showed that the digestib ility coefficient (DC ) wa.'i ~Ijght ly but signl ficamly lower in the c a~ uf
Inc Type C group when compared with Ihe Type D group
However. there was no signi fi l'ant difkrcnce in rcspe<:t lO BY ,
though values werc sllghtly lo wer for 'fype C.
Data 0 11 NPU ,m:: given in Tahk 6. which again shuwed:
s-lighLl y but <;i1!nificandy h l gh~r V:1 luc ror T ype D in compotrison to Type C.
From the data on biol ()gical cllalu'-Ir io n cxpt:rimcnts. pn.:!-.Cnled. it was o bserved {h;1t processed c heese made fro m (;o n·
ventionall y ripcncJ Cheddar I.: hces.e had disrim:( superiority O\'er
the one made wilh accelerated ripenin g process. T hi s wa :, eYident from hight:r PER, NPU and DC v<!!UC'i- for T ype D i,,;h..:ese.
Tht: superiority of Type D (;hccse cannot be ascrlocd ro d ietar;'
factors other than prolCtn. sinec alllhc dicl ary fac tors were the
~ame in both diels. It is pos sible that hetter utili zation of proteins in Type D chccsce wa~ due to more proteo lytic eh3nges
rc'5.utting durin g prolongcd ripening in the coO\'cniionally r ipcnc:d chl!csc product in compa rison 10 the accc!crat;,;d ripe ned
one. Th i'i was. evident from [he signirica ntly higher DC for
Type D chcc~c . RJs ic et ill. (1971) reported ben..:-r nutriti \.:e
\/alue of protein s in yoghurt due to proH':o lyric dcgr<ldation uf
milk prm.: ins. Howe ....er, the other pu<;.li ibilily for ;.t higher q u~n
lily of intracellular growth stimulating fac.;tur in type D c.;hl.;{!se,
secreted by the Slarter cultu re. aIm ca nnot be overlouked . [n
.. recent !o.lud y, Wo ng cl a l. (198],) rcpvl1ed secret io n o f suc h
fs'.: tor by Strep!O{·(}(TlI.l Ilu:,.mophUlu .. in yoghurt .
De<;pit~ :-.uch sup'l:'riority. the o .... erall prol ein qll<llity for
procc:.;scd cheese made from accc kr~t c d ripened Ox:ddar ,:hee"!
d id not appear in any way al armi n g l ~' lo w_ s i nc~ 'Value!) for
various parameters. nf prowin qualiry Ub'if!' vt:d in this s tu dy
were wit hin the range rcpol1l!d by diIT~ r (' nt w()rk~pi. fur a 'Variety of convcntion:.tlty npe n~d chce"ie (Poman"ki and Sjutiak.
197 1; Delldha, and Dugal. 198 1: Sehgal. 1982).
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DairyT~chnnl. 32: t Il .
Aho ....O(a....a. J .K. and Odavic, R. 1969. A simple m l:'tt"lod (()r the qua nti tat ive
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Cr.rom3t.og. 40. 90.
.\IJ .\I
i: j ~ ' ··( lIrk l~ I .\! c ';·LJlL."I'An ,dY.'I <·lJt hed. A.dd()("li~hQrJ;()JOf
ti'I«1 \ ~ .L iI '. Il. ,l (·t;. ·rr: l .. b . ~\.l ~ I-"IIn ~"t'm. DC .
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Ms r ecdved lO.:2.:84; revi.secf 6.'7.,85; II.~C l!pted 611 0,SS
ThO! lI uthnn upreS$ I h~ l r 'mc~: e I h.'!nk s La Dr. S.
T.. ~h nnlogy (or pr~v;djl'lg ~w p.!lim ~1'I1 11 1 ~ht_ ~4 mploi~
~In¥h.
5-3. Djv i.mn ..f
D! ~ "
Volume 50 ( 1985)-JOURNAL OF FOOD SCIENCE-I635

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