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Time-Temperature Effects on Microbial, Chemical and Sensory Changes During Cooling and Aging of Cheddar Cheese

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Part of the Advances in Experimental Medicine and Biology book series (AEMB, volume 367)

Abstract

Cheddar cheese requires several months of aging, during which operating costs and interests on capital significantly add to production costs. The flavor and aroma of aged Cheddar cheese is attributed to a complex mixture of chemical compounds (Lawrence and Gilles, 1987) which is influenced by the cheese microflora. The microflora consists of starter bacteria which reach maximum levels during cheese making and bacteria present in the milk after heat treatment or introduced during manufacturing (Chapman and Sharpe, 1981). Both starter and non-starter activity contributes extensively to finished cheese quality (Gilles and Lawrence, 1973; Fryer, 1982; Lawrence et al., 1983, 1984; Law, 1984). The temperature of the post hoop cheese block ranges between a high of 35°C at pressing to an aging temperature of 3.5-12°C. During the cooling period, a temperature gradient is established within the block of cheese. The extent of chemical and microbial activities at any given point within a cheese block will depend, in part, on the temperature profile over time at that point. Sensory characteristics and including textural parameters will reflect the extent of these activities.

Keywords

Lactic Acid Bacterium Specific Growth Rate Orotic Acid Cheddar Cheese Isovaleric Acid 
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© Springer Science+Business Media New York 1995

Authors and Affiliations

  1. 1.Western Center for Dairy Protein Research and Technology, Department of Food Science and TechnologyOregon State UniversityCorvallisUSA

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