Temperature Effects on the Development of Cheddar Cheese Flavor and Aroma

¹ Western Dairy Foods Research Center and Food Process Engineering Group, Department of Food Science and Technology, Oregon State University, Corvallis 97331

Cooling of freshly formed Cheddar cheese is thought to be one of the processing steps that requires tighter control to achieve more uniform and consistent product quality. Cheese samples, obtained after pressing, were rapidly cooled to 5, 15, 25, or 35°C. Commercial samples and test cheese at 7, 30, 60, 90, and 120 d of ripening were evaluated by a trained descriptive panel. Most sensory characteristics of experimental cheese increased in intensity as a function of the interaction of time and temperature. The perception of sour and salty taste was affected by temperature but at equal rates over time. Buttery aroma and flavor tended to decrease in intensity as a function of time and temperature.

Key Words: flavor • Cheddar • temperature • aging

Submitted on February 4, 1991
Accepted on May 23, 1991