SENSORY PROPERTIES OF CHEDDAR CHEESE - EFFECT OF STARTER TYPE AND ADJUNCT

The effect of commercially available types of starter and starer adjun ct on the sensory properties of Cheddar cheese has been studied during controlled ripening at 10 degrees C. Cheese was manufactured under ve ry closely controlled conditions to ensure that initial composition di d not influence maturation. Differences in aroma, flavour and texture were associated strongly with starter type and, to a lesser extent, wi th starter adjunct. The development of perceived maturity was strongly influenced by starter and secondary aspects of sensory character were determined by the starter and adjunct used. Interactive effects betwe en starter and adjunct were noted. (C) 1996 Elsevier Science Ltd