Flavor and Texture in Cheddar Cheese. II. Carbonyl Compounds Produced by Mixed Strain Lactic Starter Cultures

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Abstract
Two mixed-strain lactic starters (A and C), selected for consistent production of normal and fruity-favored Cheddar cheese, respectively, were cultured in 11% nonfat milk for 24 hr. at 30 C; and the amounts and kinds of carbonyl compounds produced by each were compared. Tentative identification of 2,4-dinitrophenylhydra-zones of the carbonyls showed the presence of acetaldehyde, propion-aldehyde, acetone, pyruvic acid, diacetyl, glyoxal and an [alpha]-keto alka-nal in Starter-A. Starter-C contained the same compounds but lacked propionaldehyde, which was replaced by formaldehyde. Striking differences were noted between A and C in the concentration of acetaldehyde, diacetyl and pyruvic acid, the latter containing more than twice the concentration of these compounds found in Starter-A. Cultures associated with high carbonyl production in milk may be responsible for fruity off-flavor defects in Cheddar cheese.