Characterization of Flavor and Texture Development Within Large (291kg) Blocks of Cheddar Cheese¹

Diagram of 18-kg sample portions cut from a 291-kg block. The upper- and outermost top corner of 18-kg portion C represents an outer location (i.e., the point of the arrow facing into the upper, outside corner of the block) and the lower- and bottom-most corner of 18-kg portion D represents an inner location (i.e., the point of the arrow facing into the center of the block). Blocks E to H are mirrored in the top part of the block. Blocks A, C, E, and G are outer blocks; blocks B, D, F, and H are inner blocks.

Change in the percentage of protein hydrolysis of inner and outer locations within 291-kg blocks of Cheddar cheese during 12 mo of aging at 7°C (♦ = inner location; ■ = outer location).

Change in whey flavor from a 291-kg block of Cheddar cheese aged 12 mo at 7°C. Data were averaged across block location because this parameter had no significant effect for this attribute (♦ = plant 1; ■ = plant 2; ▴ = plant 3;×= plant 4).

Change in diacetyl flavor from a 291-kg block of Cheddar cheese aged 12 mo at 7°C. Data were averaged across block location (♦ = plant 1; ■ = plant 2; ▴ = plant 3;×= plant 4).

Change in volatile concentration from a 291-kg block of Cheddar cheese aged 12 mo at 7°C. There were no significant differences in concentration between inner and outer locations (P>0.05; ♦ = acetic acid; ■ = 2,3-butandione (diacetyl); ▴ = 3-hydroxy-2-butanone (acetoin);×= butanoic acid).

Change in cohesiveness measured by sensory texture in inner and outer locations of Cheddar cheese removed from a 291-kg block aged 12 mo at 7°C (♦ = inner location; ■ = outer location).