JDS
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Journal of Dairy Science Vol. 47 No. 5 496-501
© 1964 by American Dairy Science Association ®
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Kristoffersen, T.
Right arrow Articles by Gould, I. A.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Kristoffersen, T.
Right arrow Articles by Gould, I. A.

Consumer-Packaged Cheese. I. Flavor Stability1

T. Kristoffersen, D. B. Stussi and I. A. Gould

Department of Dairy Technology and The Institute of Nutrition and Food Technology, The Ohio State University, Columbus

ABSTRACT

Flavor changes in consumer-packaged Cheddar, processed Cheddar, and Swiss cheese during storage of the cheese in a refrigerated display case were investigated. Cheddar and Swiss cheese deteriorated relatively rapidly in flavor, whether or not exposed to fluorescent light, but the type of deterioration was different between light-exposed and light-protected cheese. Light exposure tended to hasten deterioration and to produce an oxidized type of flavor. Processed Cheddar cheese was relatively more resistant to flavor changes than natural cheese, particularly when protected from light. Generally, the rate and extent of flavor deterioration were related directly to the size of the cheese section and were individual cheese properties.

Attempts to retard flavor deterioration included the use of a) 11 different film materials varying widely in quality, b) antioxidants, c) gas packaging, and d) coating of the cheese surface. Aluminum-laminated film and Uvinul D 49 (a film containing an ultraviolet light screening material) retarded the development of light-activated flavors, whereas coating the cheese surface with Myvacet 7-00 (distilled acetylated monoglycerides) retarded flavor deterioration in light-protected cheese. None of the other films and treatments provided effective protection against flavor changes in either light-exposed or light-protected cheese.

FOOTNOTES

1 Technical Article No. 6: 64. Department of Dairy Technology. Supported by funds from the American Dairy Association.






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1964 by the American Dairy Science Association ®.