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Agitation and Temperature of Cheese Milk and the Development of Rancid and Unclean Flavors in Cheddar Cheese

Division of Chemistry, Division of Bacteriology and Dairy Research, Science Service, and Division of Animal Husbandry, Experimental Farms Service, Department of Agriculture¹, Ottawa, Canada

ABSTRACT

1. Rancid and unclean flavors have been produced in cheddar cheese experimentally.
   
2. Rancid and unclean flavors have been shown to be fundamentally related.
   
3. The activity of milk lipase is considered to be the causative factor in the development of rancid and unclean flavors in cheddar cheese.
   
4. Vigorous agitation of uncooled cheese milk is considered to be the method by which milk lipase is activated.
   
5. The more prolonged the agitation of cheese milk the lower is the flavor score of the resulting cheese.
   
6. The lower the temperature at which cheese milk is agitated the better the flavor score of the resulting cheese.
   
7. On the whole, it appears that cheese made from milk in which lipase has been activated will deteriorate in flavor with age. The data, however, do not extend much beyond one month's storage.
   
8. Recommendations for improving the quality of cheddar cheese flavor have been made and include minimum agitation and cooling of cheese milk.
   
9. It is suggested that these recommendations be incorporated into the definition of high quality cheese milk.
   

¹ Contribution No. 174 (Journal Series).