Quality cheddar: scientific solutions to equip cheesemakers

Targeted research priorities

Technological properties of dairy matrices
This research evaluates the effects of various technological levers used in cheese-making on the quality and accelerated ripening of cheddar cheese.

Indicators and control tools
The aim of this project is to develop a tool for the rapid detection of defects in the accelerated ripening of cheddar cheese.

Project summary

Cheddar, Canada’s flagship cheese, poses ripening evaluation challenges, particularly for accelerated-ripening cheddars. Defects, sometimes detected late, result in high storage costs for cheeses that do not develop optimal flavor and texture.

This project aims to identify genomic, chemical and physicochemical biomarkers indicative of the quality and long-term ripening potential of cheddars. By combining innovative approaches such as metagenomics and nuclear magnetic resonance, scientists aim to improve early detection of defects during ripening. The effects of protein pre-concentration and salt content on ripening will also be investigated.

This multi-disciplinary project, carried out in collaboration with artisanal and industrial cheese dairies, aims to develop practical tools to optimize production, reduce economic losses linked to defective cheeses and boost the sector’s competitiveness.

Expected results

The aim of this research is to provide producers and processors with information on the indigenous milk flora influencing cheddar cheese production. The team also wants to document the species of indigenous flora affecting cheese quality. This metagenomic information will be used to develop a tool for detecting defects in cheddar cheese.

A new method for analyzing water mobility in the cheese matrix (nuclear magnetic resonance) will be developed. By combining these results with those from metagenomics, cheese composition and texture, it may be possible to predict cheddar quality.

The technological levers associated with optimal protein pre-concentration, and salt content conditions will be identified. Validation in pilot plants will enable manufacturers to assess the impact of mineralization and salt content on cheese ripening, with the aim of limiting quality defects. The quality indicators developed through metagenomics will also be applied to accelerated-ripening Cheddar cheeses made from pre-concentrated milk.

Main achievements

• Training two doctoral students, one master’s student and three undergraduate trainees.
• Presentation of results at the Forum Techno and Novalait annual meeting
• Lectures and poster presentations at national and international conferences
• Writing scientific and popular articles
• Dissemination of results through information capsules on social networks (LinkedIn) and popularized infographics.
• Plain-language, customized reports presented to industrialists participating in the project.
• Drafting of an instruction manual for interested companies on the nuclear magnetic resonance method developed.