71A-47

M. A. DRAKE¹, M. D. Yates¹, M. E. Carunchia Whetstine¹, and P. D. Gerard². (1) Dept. of Food Science, North Carolina State Univ., Schaub Hall, Box 7624, Raleigh, NC 27695-7624, (2) Mississippi Agricultural and Forestry Experiment Station, Mississippi State Univ., Experimental Statistics Unit, Mailstop 9653, Mississippi State, MS 39762-9653

Cheese flavor represents a crucial aspect for cheese acceptability for direct consumption or ingredient applications. Recent work in the U.S. has produced a defined and anchored descriptive sensory language for Cheddar cheese flavor. The language has been applied nationally and internationally to define and describe Cheddar cheese flavor. Previous studies have also shown that regional differences in flavor exist in many European cheeses. The objectives of this study were to determine if regional differences exist in the flavor of U.S. Cheddar cheeses and to determine if make-procedure (milled or stirred curd) impacted cheese flavor development. Cheddar cheeses were collected as industrial 18 kg blocks three times per year for two years. Cheeses were received by overnight carrier less than one mo after production and subsequently aged at 7 °C. Twelve companies representing 19 industrial locations (12 milled curd facilities, 7 stirred curd facilities) in four regions of the U.S. participated in the study. Cheeses were aged for 6, 9, 12, and 18 mo. At each timepoint, cheese flavor was characterized by descriptive sensory analysis using a defined and anchored Cheddar cheese flavor language. Trained panelists (n=13) evaluated each cheese in duplicate using appropriate descriptive sensory analysis techniques. Data were analyzed using both univariate and multivariate statistical analyses. Cheddar cheeses were diverse in flavor profile throughout aging (P < 0.05). No consistent flavor development differences were observed for cheese make-procedure (milled or stirred curd process) (P < 0.05). Principal component and cluster analysis revealed some flavor similarities throughout cheese aging for locations in the northeastern U.S. Other regions did not have specific consistent flavor similarities; specific flavor profiles were instead associated with particular production facilities. Differences in aged Cheddar cheese flavor are most strongly influenced by specific individual processing facility practices.

Session 71A, Dairy Foods: General
8:30 AM - 12:00 PM, Tuesday AM Room Hall I-2

2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana