The free fatty acids of Cheddar cheese are important components
in the over-all flavor and aroma of the cheese. Although the
more volatile fatty acids probably contribute most, there is reason
to believe that the higher fatty acids may contribute, to some extent,
in imparting typical flavor characteristics. Before the...
In an attempt to investigate the probable roles of lactic starter
flora in the development of fruitiness and slit-openness in Cheddar
cheese, several experimental lots of cheese were made with different
commercial lyophilized starters until the defect could be consistently
duplicated. From many such trials, two cultures, B and C,...
A report in the literature suggesting that the use of cottage
cheese dressing cultured with S. diacetilactis would afford enhanced
flavor and shelf life in the finished product prompted this study to
examine reasons for its effectiveness. The method used involved
addition of a culture of S. diacetilactis 18-16 to...
The tendency for certain single- and mixed-strain lactic
starter cultures to develop a fruity and/or fermented off-flavor
in ripening Cheddar cheese was traced to certain strains of
Streptococcus lactis in the starter. A very intense fruity and/or
fermented flavor developed in experimental cheeses when one particular
S. lactis strain was...
Published April 1961. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
During the course of ripening, Cheddar cheese frequently develops
a flavor defect described as fruity. Recent work has indicated
that the use of certain starter cultures ultimately results in the
development of the defect as the cheese ages. The flavor compounds
responsible for the defect, however, have not been elaborated....
Numerous attempts have been made to identify the flavor
compounds in Blue cheese, however, duplication of Blue cheese
flavor has not yet been accomplished. Therefore, it was desirable
to make a qualitative and quantitative investigation of Blue
cheese flavor compounds and to study the effect of certain microorganisms
on Blue...
The unique flavor of high quality Swiss cheese is difficult to
reproduce in commercial market cheese. Swiss cheese flavor has
never been duplicated or thoroughly understood. New techniques and
advances in flavor research have enabled better definition and understanding
of food flavors. Therefore, it was desirable to make a detailed...