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Volatile Fatty Acid Production in Cheddar Cheese

Authors: J.R. Dulley and P.A. Grieve

Abstract:

Cheddar cheese was manufactured using whole milk and skim milk. The levels of volatile fatty acids present in these cheeses were determined by gas chromatography during maturation. Acetic acid production was very similar in both types of cheese but production of all other fatty acids was markedly reduced in the skim milk cheese. This indicated that lipolysis was of far greater importance than protein or carbohydrate breakdown in volatile fatty acid production in Cheddar cheese.

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