Temperature Effects on the Development of Cheddar Cheese Flavor and Aroma

摘要: Abstract Cooling of freshly formed Cheddar cheese is thought to be one the processing steps that requires tighter control achieve more uniform and consistent product quality. Cheese samples, obtained after pressing, were rapidly cooled 5, 15, 25, or 35°C. Commercial samples test at 7, 30, 60, 90, 120 d ripening evaluated by a trained descriptive panel. Most sensory characteristics experimental increased in intensity as function interaction time temperature. The perception sour salty taste was affected temperature but equal rates over time. Buttery aroma flavor tended decrease