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.
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