Hostname: page-component-cd9895bd7-dk4vv Total loading time: 0 Render date: 2024-12-22T20:08:38.984Z Has data issue: false hasContentIssue false
  • English
  • Français

Sulphur compounds in relation to Cheddar cheese flavour

Published online by Cambridge University Press:  01 June 2009

D. J. Manning
D. J. Manning
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading, RG2 9AT
Get access Rights & Permissions [Opens in a new window]

Summary

Comparisons are made between the sulphur-containing volatiles of 4 Cheddar cheeses, using a gas chromatograph equipped with a flame photometric detector.

Two of the cheeses were made aseptically from whole milk, with and without starter, the third was made from whole milk with starter in an open vat, and the fourth was made from skim-milk also in an open vat. Only the cheeses made from whole milk with a starter culture developed normal Cheddar flavour; the cheese made without starter and the skim-milk cheese had little or no flavour.

Considerable differences were found in the chromatograms of the 4 distillates and in particular methanethiol was found only in the distillates from the cheeses having Cheddar flavour.

Type
Research Article
Information
Journal of Dairy Research , Volume 41 , Issue 1 , February 1974 , pp. 81 - 87
Copyright
Copyright © Proprietors of Journal of Dairy Research 1974

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Farrer, K. T. H. & Weeks, K. J. (1970). Food Technology in Australia 22, 620.Google Scholar
Foda, E. A. (1971). Thesis, Iowa State University, Ames, Iowa.Google Scholar
Grill, H. Jr, Patton, S. & Cone, J. F. (1966). Journal of Dairy Science 49, 409.CrossRefGoogle Scholar
Kristoffersen, T., Gould, I. A. & Harper, W. J. (1959). Milk Products Journal 50 (5), 14.Google Scholar
Kristoffersen, T. & Harper, W. J. (1966). 17th International Dairy Congress, Munich D, 297.Google Scholar
Lawrence, R. C. (1963). Journal of Dairy Research 30, 235.CrossRefGoogle Scholar
Mabbitt, L. A., Chapman, H. R. & Berridge, N. J. (1955). Journal of Dairy Research 22, 365.CrossRefGoogle Scholar
McGugan, W. A., Howsam, S. G., Elliott, J. A., Emmons, D. B., Reiter, B. & Sharpe, M. E. (1968). Journal of Dairy Research 35, 237.CrossRefGoogle Scholar
Manning, D. J. & Robinson, H. M. (1973). Journal of Dairy Research 40, 63.CrossRefGoogle Scholar
Patton, S. (1963). Journal of Dairy Science 46, 856.CrossRefGoogle Scholar
Reiter, B., Fryer, T. F., Pickering, A., Chapman, H. R., Lawrence, R. C. & Sharpe, M. E. (1967). Journal of Dairy Research 34, 257.CrossRefGoogle Scholar
Reiter, B., Sorokin, Y., Pickering, A. & Hall, A. J. (1969). Journal of Dairy Research 36, 65.CrossRefGoogle Scholar
Walker, J. R. L. & Harvey, R. J. (1959). Journal of Dairy Research 26, 265.CrossRefGoogle Scholar