A "fermented, yeasty" flavour defect in Cheddar cheese
Authors: J.F. Howrood, W. Stark and R.R. Hull
Abstract:
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.