The Flavor, Volatile Acidity, and Soluble Protein of Cheddar and other Cheese

The method of manufacturing Cheddar cheese has been known for many generations. About 50 years ago scientists began an intensive study of the factors affecting the flavor of this cheese with the idea that the source and identity of the flavoring substances could be established. Although much scientific knowledge has been accumulated from these studies, the specific flavoring materials are still unknown. The present trend toward the manufacture of Cheddar cheese from pasteurized milk has accentuated the need for this knowledge, as pasteurized milk cheese has less flavor and slightly different characteristics than that found in raw milk cheese.