A previous study has shown that diacetyl was present in all lots of Cheddar cheese analysed (3). In many of the lots the amount of diacetyl present in the cheese was much greater than could be accounted for by the diacetyl content of the original milk and starter culture from which the cheese had been made. Since the diacetyl content of Cheddar cheese has been related to the flavor of the cheese and appears to be an element of cheese flavor, a further study of the diacetyl in Cheddar cheese seems advisable.
No takes yet. Share an insight, caveat, or question.
Calbert et al. (1949) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: