Abstract
Flavor development in small (750-g) slurries prepared from Cheddar curd made from pasteurized Grade A milk was affected by storage conditions, certain additives, and age of the curd. More flavor was achieved when 100ppm reduced glutathione were added to the slurry and when conditions included incubation at 30 to 35C, NaCl concentration of 3%, daily agitation, and the incorporation of Na citrate, Mn, riboflavin, or Co. The harmful effect of prolonged frozen storage of the curd on the subsequent flavor intensity of slurries was overcome by addition of lyophilized lactic cultures. Limited analyses provided evidence of a relationship between the formation of active -SH groups, free fatty acids, and flavor development.
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