Production of Ingredient-Type Cheddar Cheese with Accelerated Flavor Development by Addition of Enzyme-Modified Cheese Powder

Levels of individual free AA detected in cheeses made with the addition of rennet and enzyme-modified cheese (EMC) powder. Control cheese C (solid bars); 0.25% EMC, A (cross-hatched bars); or 1.0% EMC, B (open bars) at (A) 1, (B) 2, (C) 4, and (D) 6 mo of ripening. The values presented are the means of 3 replicate trials. Significant differences between individual free AA at each ripening time are indicated by lowercase letters (a–c) on the figure. Free AA not sharing a common letter differ (P<0.05).

Levels of individual FFA detected in cheeses made with the addition of rennet and enzyme-modified cheese (EMC) powder. Control cheese C (solid bars); 0.25% EMC, A (cross-hatched bars); or 1.0% EMC, B (open bars) at (A) 1, (B) 2, (C) 4, and (D) 6 mo of ripening. The values presented are the means of 3 replicate trials. Differences between individual FFA at each ripening time are indicated by lowercase letters (a–c) on the figure. Free fatty acids not sharing a common letter differ (P<0.05).

Principal component analysis showing the first 2 principal components of dynamic headspace volatile data for Cheddar cheeses made with the addition of rennet and enzyme-modified cheese (EMC) powder. C = control cheese; A = 0.25% EMC; B = 1.0% EMC, at 1, 2, 4, and 6 mo of ripening. The values presented are the means of 3 replicate trials.

Principal component analysis showing the first 2 principal components of the descriptive sensory analysis of Cheddar cheeses made with the addition of rennet and enzyme-modified cheese (EMC) powder. C = control cheese; A = 0.25% EMC; B = 1.0% EMC at 1, 2, 4, and 6 mo of ripening. The values presented are the means of 3 replicate trials. O = odor; F = flavor; AF = aftertaste flavor.