SENSORY PROPERTIES OF CHEDDAR CHEESE - EFFECT OF FAT-CONTENT ON MATURATION

The changes in sensory properties of Cheddar cheese with fat content r anging from 15-35 % has been studied during maturation at 10-degrees-C for up to 9 months. Four samples of commercial origin and four sample s manufactured at the Hannah Research Institute were studied. The diff erences between the cheese from different sources was greater than the differences which could be associated with fat content. In particular , bitter flavour was markedly different between the groups of cheese, being substantially lower in Hannah cheese, and was not related to fat content. It is suggested that the contrast between cheese from the di fferent sources was a consequence of differences in pH of the cheese a nd/or salt content. The effect of these process variables on the quali ty of low fat cheese deserves further study.