Research Progress on Formation and Influence Factors of Flavor in Cheddar Cheese
Cheddar cheese is the most widely consumed cheese worldwide with unique flavor and high nutrition.The acceptability of Cheddar cheese largely depends on the flavor,which mainly consist of carbon-based compounds,sulfur compounds and acids.The formation of flavor in Cheddar cheese is the result of a complex series of microbiologic,biochemical,and chemical processes during ripening,which involves primary degradation such as glycolysis,lipolysis and proteolysis followed by secondary metabolism of fatty acids and amino acids.The formation of flavor in Cheddar cheese is regulated by a series of influencing factors including milk fat,milk-derived microorganisms,starters,nonstarter lactic acid bacteria,salt content,ripening temperature and time.Thus,learning the formation of flavor and influencing factors during ripening is important for controlling the quality of Cheddar cheese.This article reviewed the flavor components,flavor formation mechanism and influencing factors of Cheddar cheese and predicted the future research direction,in order to provide theoretical and technical support for the production of Cheddar cheese.
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维普
