The Relation of Chemical Analyses to the Flavor Scores of Blue Cheese Made from Pasteurized Homogenized Milk

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Abstract
Addition of various combinations of butyric, caproic, caprylic, capric and lauric acids to pasteurized homogenized milk improved the flavor of blue cheese made from that milk. Volatile acidity, amino N and N fraction soluble in phosphotungstic acid were found to correlate at the highly significant level with the flavor score of such cheese. N fraction soluble in trichloroacetic acid correlated significantly with flavor score whereas fat acidities did not correlate with flavor score for these lots of cheese. In general, cheese with the highest flavor scores had volatile acidities in the range of 30 to 55 ml. of 0.1 N acid per 200 g. of cheese.