Expanding the flavor of cheese.

A fair amount of research has involved studying the mechanisms of how cheese flavor evolves. Scientists at the University of Wisconsin (Madison, WI) are quantifying hydrogen sulfide production in starter cultures. Using gas chromatography (GC), they are examining specific cultures for their ability to utilize cystine and glutathione to produce hydrogen sulfide in the headspace of GC vials. It's believed that this process will help product developers select the proper starter cultures to achieve specific aromatic characteristics in cheddar cheese.

Meanwhile, researchers at Mississippi State University (Mississippi State, MS) are involved in identifying and developing sensory terminology for cheddar flavor with standard definitions and references for each sensory term. A trained descriptive panel tasted more than 270 cheddar varieties. The study's results narrowed the field of descriptive terms to 14 to 16 basic flavor characteristics commonly found in U.S. cheddar cheeses.

This cheese lexicon standardizes the language that technologists will use when discussing and modifying cheese products, ultimately educating the consumer and making future cheese assessments easier to achieve. Research associated with this effort continues with chemical analysis and GC in place to assist in identifying chemical components and previously unreported flavors.

Another sensory-related investigation at the University of Wisconsin Center for Dairy Research revolves around technology for improving the flavor and acceptability of fat-free cheddar cheeses. Fat-free cheddar presents a challenge because of its unbalanced fatty acid-based notes and brothy off-flavors. Fat-free cheddar initially exhibits a bland flavor and rubbery texture. Upon aging, it develops protein-like brothy and umani-type flavors often associated with other off-flavors in wild Lactobacillus fermentations.

Similar to the process in aged full-fat cheddar, glutamic acid accumulates, but due to the lack of other balancing flavors, the glutamate flavor dominates in reduced-fat cheddar. Researchers are focusing on the absence or inadequate level of influential flavor compounds in fat-free cheddar cheese as the key to attaining consumer acceptance or limiting brothy flavor. Optimizing the novel cheesy flavor properties of lipase-positive lactobacilli is one way that scientists are addressing the fat-free flavor obstacle.

Further information. Amy Skovsende, Dairy Management Inc., 10255 W. Higgins Rd., Suite 900, Rosemont, IL 60018; phone: [phone]; fax: [phone]; URL: http://www.extraordinarydairy.com.