Agitation and Temperature of Cheese Milk and the Development of Rancid and Unclean Flavors in Cheddar Cheese

Abstract

A question of paramount importance to the cheddar cheese industry is how to eliminate the off flavors which are responsible for second and third grade cheese and thereby to reduce economic loss due to these causes. This problem may be restated as, what are the causative factors of cheese flavor defects and what remedial measures can be applied to overcome them. In this communication consideration is given to two specific defects, namely, rancid and unclean flavors in cheddar cheese.