THE FLAVOUR OF CHEDDAR CHEESE: A CHEMICAL AND SENSORY PERSPECTIVE

THE FLAVOUR OF CHEDDAR CHEESE: A CHEMICAL AND SENSORY PERSPECTIVE

Cheesemaking originated as a crude form of food preservation. 

The preservation of cheese is a result of the combined action of:

• Dehydration. The stability of foods is inversely related to moisture content. Cheese is a medium-moisture food, containing about 30 to 50 % moisture.

 • Acid. During the manufacture and ripening of cheese, starter bacteria ferment lactose to lactic acid. The pH of Cheddar cheese is about 5.0 to 5.2

• Production of antimicrobial factors

• Anaerobic condition

• Addition of NaCl

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