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A Study of the Diacetyl in Cheese II. The Changes in Diacetyl Content of Cheddar Cheese during Manufacturing and Curing¹

Department of Dairy Industry, University of Wisconsin

ABSTRACT

Diacetyl is produced throughout the manufacturing process of Cheddar cheese except during the interval between setting and cutting. Agitation and increased acidity were factors associated with the increase in diacetyl content.

The diacetyl in Cheddar cheese probably is produced by the action of microorganisms upon the citrates in a manner similar to its production in starter cultures.

A gradual decrease in the amount of diacetyl in both raw-milk and pasteurized-milk Cheddar cheese was noted during the early stages of curing. This decrease probably is caused by volatilization of the diacetyl and by its reduction to acetylmethylcarbinol and 2,3-butylene glycol as a result of chemical reaction or the action of microorganisms.

¹ This work was supported in part by a grant from the National Cheese Institute.