A Study of the Ripening of Dariworld and Cheddar Cheese with Special Emphasis on Proteolysis

Abstract

Smooth, waxy consistency and desirable processing characteristics develop more rapidly in Dariworld then in Cheddar cheese. Measurements of soluble N and formol N were made of both varieties during 5 months of ripening, to learn if rates of proteolysis might explain differences in consistency. Each variety was made with normal and with high pH. Rates of proteolysis were essentially alike in the normal lots of both varieties and in Cheddar with high pH. Dariworld made with high pH showed the most rapid and extensive protein decomposition. Both of the sweet lots, however, were hard and woody in consistency and did not improve as amounts of soluble N and formol N increased during ripening. The evidence indicates that the rapid loss of curdiness in the ripening of normal Dariworld was not caused by unusually fast protein decomposition. Physico-chemical changes caused by the prolonged exposure of the curd to NaCl brine during the making operation of this cheese and the relatively high moisture content evidently account for its characteristic consistency.