Cheddar Cheese with Increased Polyunsaturated Fatty Acids

Abstract

Cheddar cheese was made from milk of cows fed a diet supplemented with formaldehyde-treated safflower oil-casein particles . Cheeses containing 30% linoleic acid possessed body and flavor defects . These defects were less noticeable in cheese samples with 12 to 16% linoleic acid, but the cheese was significantly lower in flavor score and cheese flavor than the control . Process cheese, manufactured by blending lots of normal cheese with cheese containing increased polyunsaturated fatty acids to obtain a linoleic acid content of 10 to 12%, was liked as well by a consumer panel as commercial process cheese .