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The Relation of Chemical Analyses to the Flavor Scores of Blue Cheese Made from Pasteurized Homogenized Milk¹

Dairy Industry Section, Iowa Agricultural Experiment Station, Ames

ABSTRACT

1. The addition of low molecular weight fatty acids to pasteurized homogenized milk improved the flavor of blue cheese made from that milk. Such cheese lacked the fullness of flavor desired in typical blue cheese.
   
2. No correlation was found between fat acidities and flavor scores of blue cheese made from pasteurized homogenized milk.
   
3. A highly significant correlation was found between volatile acidity and flavor score of blue cheese made from pasteurized homogenized milk to which lipases or organisms producing lipases had been added. In general, the cheese with the highest flavor scores had volatile acidities in the range of 30 to 55 ml. of 0.1 N acid per 200 g. of cheese.
   
4. The amino nitrogen values were correlated at a highly significant level with the flavor scores of blue cheese made from pasteurized homogenized milk.
   
5. Nitrogen fractions soluble in trichloroacetic acid and nitrogen fractions soluble in phosphotungstic acid were correlated significantly and highly significantly, respectively, to the flavor scores of blue cheese made from pasteurized homogenized milk.
   

¹ Journal paper no. J-1670 of the Iowa Agricultural Experiment Station, Project 895.