Sixteen lots of Cheddar cheese were made from manufacturing-grade and grade-A milk by using commercial starters and cultures reported to give fruity and bitter-flavored cheese. Curd blocks were pressed for 4 and 20 h, then cooled to 7.5 C in brine or in air. There were no statistically significant differences in total, enterococcus, and Violet red bile agar counts, or proteolysis and judging scores among different pressing or cooling treatments. Significantly greater amounts of lactose, glucose, and galactose were present in brine-cooled cheese. Lactose persisted beyond 3 months. Air-cooled cheese had a significantly higher lactic-acid content, more free fatty acids, and more color variation. Air-cooled cheese was more severely criticized for flavor defects. Brine cooling produced uniform flavor, body, and color, and six of the seven judges preferred brine-cooled cheese.

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Author notes

1Journal Paper No. J-7678 of the Iowa Agriculture and Home Economics Experiment Station, Ames. Project No. 1839.

2Present address: Department of Dairy Science, Bangladesh Agricultural University, Mymensingh, Bangladesh.

3Present address: 203 Dairy Products Bldg., University of Kentucky, Lexington, Kentucky 40506.

4Present address: Microlife Technics, 1833 - 57th St., Sarasota, Florida 33578.