Abstract
In many ways, Cheddar cheese is like wine. Its final character is determined not only by the initial composition of the product but also by the biochemical and chemical changes which occur during maturation. The cheese technologist is faced with the problem of harnessing these complex reactions to produce cheese which has a clear identity. That is, a Cheddar cheese should be quite different from a Jarlsberg. Moreover, the product must be consistent or the consumer will be confused. For example, mature Cheddar cheese should always have a flavour level and balance which meets the customer’s expectations.
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© 1995 Springer Science+Business Media New York
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Banks, J.M., Brechany, E.Y., Christie, W.W., Hunter, E.A., Muir, D.D. (1995). Cheddar Cheese Flavour and Chemical Indices: Changes During Maturation. In: Malin, E.L., Tunick, M.H. (eds) Chemistry of Structure-Function Relationships in Cheese. Advances in Experimental Medicine and Biology, vol 367. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-1913-3_7
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DOI: https://doi.org/10.1007/978-1-4615-1913-3_7
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