Influence of storage time and elevated ripening temperature on the chemical and sensory properties of white Cheddar cheese.

Aged cheese is an increasingly popular dairy product. One approach to reduce Cheddar cheese maturation time is by utilizing elevated temperature, despite potential problems including development of imbalanced or off-flavors and negative changes in texture. Therefore, the objective of this study was to evaluate the influence of elevated ripening temperature on chemical and sensory properties of aged white Cheddar cheese. White Cheddar cheese was aged at 7.2, 10, or 12.8 °C for 12 months, with samples evaluated at 2, 5, 8, 10, 11, and 12 months by a trained sensory panel (n = 10). Two consumer sensory panels (n = 120) assessed 8- and 12-month aged cheese for comparison to a commercially available reference sample of the same cheese, aged for 12 months. An electronic tongue methodology was developed for analysis of nonvolatile compounds. Trained panel results showed that 2-month cheeses were described by milkfat flavor and sweet taste, 5-month cheeses were described by nutty aroma and white color, and 8-, 10-, 11-, and 12-month cheeses developed aged characteristics, such as umami and bitter tastes, brothy aroma, and aged flavor. Consumer panel results showed similar overall liking scores for the reference cheese and cheeses aged at 10 or 12.8 °C for both evaluations. The electronic tongue could classify samples according to aging month with a validity value of 92.59%. In conclusion, the electronic tongue served as a valid method of instrumental analysis for Cheddar cheese samples throughout maturation. This study demonstrated that aging white Cheddar cheese for 8 months at an elevated storage temperature of 10 °C produced cheese similar in consumer acceptance to that aged at 7 °C for 12 months. PRACTICAL APPLICATION: This study showed that aged white Cheddar storage at a higher temperature was perceived similarly by consumers as one stored for 1 year at a slightly lower temperature. This may be useful to those in the dairy industry exploring ways to accelerate aging, reducing devoted resources, while still producing an acceptable product. Also, the electronic tongue was effective at distinguishing among aged white Cheddar cheese samples showing another application for this technology.