A Study of the Changes Occurring in the Fat Constants of Milk Fat of Cheddar Cheese During the Ripening Process

The determination of the chemical changes occurring in the various constituents of Cheddar cheese and their effect on flavor development during ripening have been the object of numerous investigations. The effects on the flavor of the changes in the various nitrogenous fractions, the rate and amount of acid development, production of volatile acids, and the microflora of the cheese have received considerable attention. Less attention has been directed toward determining changes occurring in the cheese fat than in the protein fraction.