Cheddar Cheese Flavor. III. Active Sulfhydryl Group Production During Ripening

Abstract

Eight-mo. old cheese manufactured from non-incubated and incubated (37oC for 5 hr.) raw milk exhibited average -SH values (mg cysteine HC1 equiv./100 g of cheese) of 3.5 and 13.0, respectively. Concentrations of active -SH groups in cheese manufactured from raw milk or from milk heated at 143 [degree]F for 5 and 30 min, and 155[degree]F for 15 min. were related inversely to the severity of the heat treatment of the milk. Active -SH groups appeared in raw-milk cheese after one wk. of ripening, reaching maximum values after 1 to 3 mo. of curing. Heating the milk delayed the appearance of active -SH groups in the cheese during curing. Generally, the intensity of characteristic Cheddar flavor was related to the concentrations of active -SH groups of the cheese but not to bacterial numbers.