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The Flavor, Volatile Acidity, and Soluble Protein of Cheddar and other Cheese¹

Department of Dairy Industry, Cornell University, Ithaca, N. Y.

ABSTRACT

The method of manufacturing Cheddar cheese has been known for many generations. About 50 years ago scientists began an intensive study of the factors affecting the flavor of this cheese with the idea that the source and identity of the flavoring substances could be established. Although much scientific knowledge has been accumulated from these studies, the specific flavoring materials are still unknown. The present trend toward the manufacture of Cheddar cheese from pasteurized milk has accentuated the need for this knowledge, as pasteurized milk cheese has less flavor and slightly different characteristics than that found in raw milk cheese.

The literature is voluminous and only a few references will be cited. The fundamental chemical changes that occur during the ripening process as known in 1891 were stated by Van Slyke (17). He wrote that there was a slow evolution of carbon dioxide from the casein or fat, or both. Volatile and nonvolatile fatty acids developed from the fat.

¹ This investigation was aided by a grant from the National Cheese Institute. The authors are indebted to Mrs. Jean Beaver for making many of the chemical analyses.