During manufacture and ripening, cheese production comprises a series of biochemical events, which, if synchronized and balanced, lead to products with highly desirable aromas and flavours, however when unbalanced, results in off-flavours and odours (Fox, 1993; De Wit et al., 2005). Ripening of hard and semi-hard cheese varieties is a long and costly process because of capital immobilization, large refrigerated storage and ripening facilities, weight losses, and spoilage caused by undesirable fermentations due to defective manufacturing conditions or product formulation (Gripon et al., 1991; Fox, 1993; Fox and Wallace, 1997; Beresford & Williams, 2004). Cheese ripening is essentially an enzymatic process that can be divided into three main biochemical events, namely glycolysis, lipolysis, and proteolysis. Proteolysis is perhaps the most complex and many of the changes that occur during the ripening of cheese can be attribut...
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...and to limit secondary changes in the biochemical composition and the nutritional value of the milk in this instance. Although the use of UV applications for treatment of liquids with low UV transmittance remains challenging, the new generation UV systems and light sources could pose an alternative to thermal pasteurisation once critical design components are optimised (Koutchma, 2009).
No research previously has been conducted to quantify the effects of UV treatment of milk on the final quality of the cheese in a commercial scale operation from a biochemical and chemical perspective. Thus, the objective of the second part of the study focused on the chemical, biochemical and organoleptic properties and characteristics of Cheddar cheese manufactured from the milk processed by heat pasteurisation, UV light treatment and a combination of UV and heat pasteurisation.
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