Ultrasound-assisted cutting of cheddar, mozzarella and Swiss cheeses – Effects on quality attributes during storage

• Effect of ultrasound cutting on quality of cheese products was examined.
• Ultrasound-assisted cutting (UAC) reduced lipid peroxidation in cheese.
• UAC resulted in shiny and relatively smooth surface appearance.
• UAC improved cheese quality after cutting and during storage.

This study was conducted to investigate the effects of ultrasound-assisted cutting (UAC) on surface topography and quality of selected cheese products (cheddar, mozzarella, and Swiss). All cheese samples were cut without (control) and with ultrasound at three amplitudes (30%, 40%, and 50%) with an ultrasonic knife. Quality attributes such as color, pH, peroxide values, surface topography, and sensory characteristics (color, taste, odor, off-flavor, and overall acceptability) of the cheeses were compared. With the set up used in this study, all cheeses cut with UAC exhibited a relatively shining and smooth surface appearance compared with the relatively dull and rough surfaces of the samples cut without ultrasound (control). A better quality was observed when the ultrasound amplitude was increased from 30% to 50%. The cheeses cut with ultrasound exhibited lower peroxide values compared to the control indicating less lipid degradation. UAC showed promise for cutting of foods with improved quality and thus will benefit consumers and the food industry.Industrial relevanceUltrasound-assisted cutting (UAC) has a potential to replace traditional cutting methods due to advantages such as high accuracy, low product lost, less deformation, reduced friction, less down time, and being able to handle sticky or brittle foods, among others. This study provided evidence that UAC improved product quality immediately after cutting and during storage. This will help decision makers in the food industry to apply UAC in their production lines to improve product quality.