The Flavor, Volatile Acidity, and Soluble Protein of Cheddar and other Cheese

Abstract

Cheese manufacturers and processors in New York and Wisconsin selected 15 Cheddar cheeses with typical good flavors that were mild, medium, and sharp in intensity. The cheese varied from 2 to 14 months of age. There were no relationships among intensity of flavor, total volatile acidity, soluble protein content, pH, and age of the cheese, except for a direct relationship between age and soluble protein. The flavor compounds were distilled with the volatile acids but apparently were not directly correlated as to total amts. No relationship was found between intensity of flavor and total volatile acidity in 7 vars. of cheese secured at a retail store. Four samples of Camembert cheese made in one factory were selected to show difference in flavor and texture. There was no relationship between intensity of flavor and total volatile acidity but there was a direct relationship between increased flavor intensity of this cheese and its soluble protein and pH values.