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Effect of reducing the block size on the flavour of Cheddar cheese

Published online by Cambridge University Press:  01 June 2009

Donald J. Manning ,
Elizabeth A. Ridout ,
John C. Price  and
Richard J. Gregory
Donald J. Manning
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading RG2 9 AT, UK
Elizabeth A. Ridout
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading RG2 9 AT, UK
John C. Price
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading RG2 9 AT, UK
Richard J. Gregory
Affiliation:
Express Dairy Foods Ltd, Ruislip, Middlesex HA4 OHF, UK
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Summary

Blocks of Cheddar cheese ranging in weight from ¾ to 44 lb were vacuum-wrapped and stored for up to 6 weeks. Panel assessment after 0, 3 and 6 weeks showed that the quality decreased, and off-flavours increased with decrease in block size. Headspace analysis showed that the volatile substances H2S and CH3SH decreased in concentration in line with quality.

Type
Original Articles
Information
Journal of Dairy Research , Volume 50 , Issue 4 , November 1983 , pp. 527 - 534
Copyright
Copyright © Proprietors of Journal of Dairy Research 1983

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References

REFERENCES

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