Relation of Flavor Development in Cheddar Cheese to Chemical Changes in the Fat of the Cheese

摘要: Abstract Typical Cheddar cheese flavor was found to be related a balance of free fatty acids and acetate. Experimental lots cheese, which had the finest highest score, concentration plus acetate 12 28 μ moles per gram solids after 180 days aging or ratio acetic acid between 0.55 1.0. Gas-liquid chromatography analysis showed that identical were liberated in each lot cheese. All even-numbered carbon from C 4 18 first day manufacture. Cheese criticized as having rancid, fruity, fermented flavors two three times 10 , 14 did fine flavor. made skimmilk not acquire either body characteristics during ripening six months. Only containing 50% fat more dry matter developed typical flavor, whereas with less than not. As decreased, but increased so acids/acetate became undesirable. raw pasteurized whole milk, provided bacterial count milk abnormally high low. Greater when total plate milk,>10,000,000/milliliter, low count, 1,000 5,000 /milliliter.