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....
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...
Sufficiently large lake loads provide a means of probing rheological stratification of the crust and upper mantle. Lake Minchin was the largest of the late Pleistocene pluvial lakes in the central Andes. Prominent shorelines, which formed during temporary still‐stands in the climatically driven lake level history, preserve records of lateral...