Optimizing the acceleration of Cheddar cheese ripening using response surface methodology by microbial protease...

Area of Science:

• Food Science and Technology
• Enzymology
• Dairy Science

Background:

• Accelerated cheese ripening is crucial for efficient production.
• Proteolysis significantly impacts cheese flavor and texture.
• Penicillium candidum proteases offer potential for controlled cheese maturation.

Purpose of the Study:

• To optimize conditions for accelerated Cheddar cheese proteolysis using Penicillium candidum protease.
• To determine the ideal protease purification factor (PF), concentration, and ripening time.
• To validate the optimized conditions by analyzing key cheese quality parameters.

Main Methods:

• Response Surface Methodology (RSM) was employed to optimize key factors.
• Penicillium candidum PCA1/TT031 protease was used to enhance proteolysis.
• Key cheese parameters including pH, ADV, moisture, a_w, SN%, fat, and overall acceptability were measured.

Main Results:

• Optimal conditions identified: 3.12 PF, 0.01% protease concentration, and 0.6/3 months ripening at 10°C.
• Achieved ideal Cheddar cheese parameters: pH 5.4, ADV 6.6, 35% moisture, 0.9348 a_w, 18.8% SN, 34% fat, and 13.6 overall acceptability.
• RSM models were validated, showing significant agreement between predicted and experimental results.

Conclusions:

• The study successfully optimized accelerated Cheddar cheese ripening using specific protease concentrations and ripening times.
• The optimized method provides a reliable approach for producing high-quality Cheddar cheese efficiently.
• Sensory evaluation confirmed no significant aroma differences compared to commercial Cheddar cheese, despite variations in specific compounds.