Cheddar Cheese Flavor. II. Changes in Flavor Quality and Ripening Products of Commercial Cheddar Cheese during Controlled Curing

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Abstract
A study of the ripening changes of commercial Cheddar cheese over a 12 month period indicated a fluctuation in flavor quality as well as in ripening products during the period, and in the length of time required to reach optimum flavor quality for the individual lots. Of the individual ripening products only ammonia and H2S appeared to have a direct relationship to the flavor of the cheese with the latter product being particularly consistent in this respect. A relationship was apparent between desirable Cheddar cheese flavor and the balance between the concentrations of total free fatty acids and H2S. This observation would indicate that optimum flavor development in Cheddar cheese is dependent on the simultaneous release, or formation, at quite specific rates, of both free fatty acids and H2S.