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Cheddar Cheese Flavor. III. Active Sulfhydryl Group Production During Ripening¹

Department of Dairy Technology, The Ohio Agricultural Experiment Station, Wooster

ABSTRACT

The influence of incubation and heat treatment of milk on the active -SH group concentration in Cheddar cheese was determined. Eight-month-old cheese manufactured from nonincubated and incubated (37 C for 5 hr) raw milk exhibited average -SH values (mg cysteine HCl equiv./100 g of cheese) of 3.5 and 13.0, respectively. Concentrations of active -SH groups in cheese manufactured from raw milk or from milk heated at 143 F for 5 and 30 min, and 155 F for 15 min, were related inversely to the severity of the heat treatment of the milk. Active -SH groups appeared in raw-milk cheese after one week of ripening, reaching maximum values after one to three months of curing. Heating the milk delayed the appearance of active -SH groups in the cheese during curing. Generally, the intensity of characteristic Cheddar flavor was related to the concentrations of active -SH groups of the cheese but not to bacterial numbers.

¹ Article No. 21:64. Ohio Agricultural Experiment Station. A report of work done under contract with the U. S. Department of Agriculture and authorized by the Research and Marketing Act of 1946. The contract is being supervised by the Eastern Utilization Research and Development Division of the Agricultural Research Service.