Cheddar Cheese Flavor. II. Changes in Flavor Quality and Ripening Products of Commercial Cheddar Cheese during Controlled Curing
T. Kristoffersen, I.A. Gould
Journal of Dairy Science
Abstract
Fourteen lots of Cheddar Cheese were obtained immediately following manufacture from commercial factories selected at random in New York, Wisconsin, Oregon, and Ohio. The cheese was cured for 2 too. at 50 F., followed by curing at 40 F. for 10 mo. The following analyses were performed periodically: grading, evaluation for characteristic flavor, ammonia, hydrogen sulfide, free fatty acids, free amino acids, acidic and neutral carbonyl compounds, pH, and total bacterial count.
Extracted Claims
9 claims extracted from this paper into the knowledge graph
free amino acids analyzed Cheddar Cheese
“The following analyses were performed periodically: grading, evaluation for characteristic flavor, ammonia, hydrogen sulfide, free fatty acids, free amino acids, acidic and neutral carbonyl compounds,...”
total bacterial count analyzed Cheddar Cheese
“The following analyses were performed periodically: grading, evaluation for characteristic flavor, ammonia, hydrogen sulfide, free fatty acids, free amino acids, acidic and neutral carbonyl compounds,...”
ammonia analyzed Cheddar Cheese
“The following analyses were performed periodically: grading, evaluation for characteristic flavor, ammonia, hydrogen sulfide, free fatty acids, free amino acids, acidic and neutral carbonyl compounds,...”