Bioactivity of cheddar cheese during ripening

Abstract

Bioactivity in Cheddar cheese is mainly developed during its ripening period. The peptides formed during ripening results the bioactivity. Anti-oxidant, ACE (angiotensin converting enzyme) -inhibitory, anti-microbial, opioid, anti-inflammatory etc. are the various bioactivity found in the Cheddar cheese. In the current study the antioxidant and ACE-inhibitory activity of Cheddar cheese during ripening was studied. Ripening was conducted at 6-9 ˚C for 4 months. The anti-oxidant activity was found to be increased during ripening up to 60th day and thereafter started decreasing, whereas the ACE-inhibitory activity was found highest on 30th day of ripening and thereafter started decreasing. The statistical analysis had shown a significant (P