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A study on antioxidant potential of cheddar cheese utilizing milk from cow and buffalo sources during ripening was conducted in 2019-20 at Institute of Food science and Nutrition, University of Sargodha, Pakistan. The cheese samples were placed at the controlled atmosphere (4°C) for ripening and were ripened for 3, 6 and 9 months. This research was conducted to evaluate antioxidant ability of cheddar cheese during ripening. Freeze dried water (WSE) and ethanol soluble fractions (ESE) of cheddar (cow and buffalo) were prepared and monitored for their antioxidant activities during ripening. Total antioxidant activity (TAA) of soluble fractions (WSE and ESE) was determined. Higher TAA was found in WSE (59.900 ± 1.59 μg/g trolox equivalent) and higher reducing power was observed in ESE (27.734 ± 5.76 μg/g) of buffalo milk cheddar cheese after 9 months of ripening. Increased values were found for total phenolic content (TPC) in freeze dried WSE (69.572 ± 5.88 μg/g gallic acid equivalent) and for DPPH in freeze-dried ESE (1436.1 ± 4.95 μmol/ml trolox equivalent) of cow milk cheddar cheese after 9 months of ripening. In short, it (cheddar cheese) can be utilized in manufacturing of functional foods due to its increased antioxidant potential. [ABSTRACT FROM AUTHOR]

Cheddar cheese is a source of a variety of biologically active peptides and free amino acids (FAAs), which contribute to the cheese aroma, flavors, and textures. The FAA liberation and angiotensin-converting enzyme inhibition potential of cheddar cheese made from cow and buffalo milk before and after in vitro digestion by gastric and duodenal enzymes with ripening were investigated. The cheese samples were stored under refrigeration condition (4°C) for ripening for 3, 6, and 9 months. The possible differences existing in the level of FAAs were explored before and after in vitro digestion of ripened cheddar cheese made from cow and buffalo milk. The lower level of angiotensin-converting enzyme inhibition value 62.4 ± 1.04% was observed in gastric digested cheese samples after 9 months of ripening, while the highest angiotensin-converting enzyme inhibition value 93.1 ± 1.29% was observed in duodenal digested cheese samples after 6 months of ripening. This study showed that before and after in vitro digestion, highest angiotensin-converting enzyme inhibitory potential of cheddar cheese was observed between 6 and 9 months of ripening. In 9-month ripened cheese, a significant increase in the contents of glutamic, glutamine, valine, leucine, and lysine was observed after duodenal digestion in case of both cow and buffalo milk Cheddar cheeses. The contents of valine, ornithine, and tryptophan were negligible before digestion and significantly increased afterward. [ABSTRACT FROM AUTHOR]