Abstract
Studies were of unsalted Cheddar cheese during ripening. Flavor score averaged 36.4 to 37.2 after 3 mo and body and texture, 26.9 to 27.3. Unsalted Cheddar had a lower pH and more fat hydrolysis than controls. Average soluble nitrogen increased from 7 to 39% of the total nitrogen and volatile fatty acids from 22.9 to 28.9ml of N/10 acid per 100g during 12 wk. Controls ranged from 5.9 to 25.5% and 16.7 to 22.6ml, respectively. Acetic acid increased from 427.8 to 521 mg/kg at 14 wk and from 285.7 to 382.8 in the controls. Gas liquid chromatography analysis of free fatty acids showed no qualitative difference in the even-numbered carbon chain fatty acids liberated during ripening in unsalted and salted cheese.
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