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A "fermented, yeasty" flavour defect in Cheddar cheese

Authors: J.F. Howrood, W. Stark and R.R. Hull


Cheddar cheese had developed a "fermented" flavour defect after 6 months' storage contained elevated levels of ethanol, ethyl acetate and ethyl butyrate. This cheese was also high in moisture (39%) and contained high levels of Candida sp.

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