Cheddar Cheese Flavor. II. Changes in Flavor Quality and Ripening Products of Commercial Cheddar Cheese during Controlled Curing

摘要: Summary Fourteen lots of Cheddar Cheese were obtained immediately following manufacture from commercial factories selected at random in New York, Wisconsin, Oregon, and Ohio. The cheese was cured for 2 mo. 50° F., followed by curing 40° F. 10 analyses performed periodically: grading, evaluation characteristic flavor, ammonia, hydrogen sulfide, free fatty acids, amino acidic neutral carbonyl compounds, pH, total bacterial count. initial quality the ranged U.S. Grade A to Below Grade, with most showing variation during 12-mo. period. In general, concentrations acids increased continuously curing, whereas sulfide counts fluctuated. Raw milk contained higher than pasteurized cheese, no conclusive difference being apparent acids. Statistical analysis results indicated significant correlations 5 1% level between flavor scores after 3 curing. appeared be related more ratio any other compounds or combinations included this study. merits relating possibility using these as an index are discussed.