Abstract
Cheddar is a nutritious, hard type of cheese manufactured by milk acidification followed by enzymatic gel formation. It is a dynamic cheese variety that experiences substantial changes during ripening. Freshly made Cheddar curd has bland aroma and taste which is converted to flavored and smooth textured cheese during ripening. The chemical and microbiological changes occurring are grouped into glycolysis, lipolysis and proteolysis followed by secondary reactions like metabolism of amino acids and fatty acids imperative for the production of compounds necessary for cheese flavor. The key feature of Cheddar manufacture is the conversion of lactose to lactate by mesophilic bacterial starters. The rate and extent of acidification influence the initial texture of the curd by controlling the rate of demineralization. The proteolysis is the most complex of the primary events during cheese ripening, especially in Cheddar type cheese.
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