June i 5f 1914 
Flavor of Cheddar Cheese 
185 
made on successive days. The two cheeses selected were among the best 
flavored of the lot and are typical cheeses of the raw-milk and pasteurized- 
milk types. The Cheddar flavor was already developing in the raw-milk 
cheese when first examined for flavor at 18 days. This flavor increased 
Tabled XV .—The correlation of the development of the Bacterium casei group and the 
pungent taste in raw-milk and pasteurized-milk cheese 
Cheese No, 307 C (raw milk). j Cheese No. 307 (pasteurized milk). 
Age. 
Days. 
2 
3 
4 
5 
7 
9 
11 
14 
18 
21 
29 
36 
42 
49 
5 6 
7 i 
98 
108 
150 
218 
3 11 
Number of 
individuals of 
Bacterium casei 
per gram of 
cheese. 
Flavor. 
Number of 
individuals of 
Bacterium casei 
per gram of 
cheese. 
Flavor. 
10, 000 
10, 000 
IO, OOO 
100, 000 
IO, OOO 
IOO, OOO 
IO, OOO 
IO, OOO, OOO 
I, OOO, OOO 
IOO, OOO, OOO 
I, OOO, OOO 
I, OOO, OOO 
I, OOO, OOO 
IO, OOO, OOO 
IO, OOO, OOO 
IO, OOO, OOO 
IO, OOO, OOO 
Cheddar, developing. . . 
I, OOO, OOO 
IOO, OOO 
Cottage-cheese. 
IOO, OOO, OOO 
IO, OOO, OOO 
IOO, OOO, OOO 
IO, OOO, OOO 
IO, OOO, OOO 
IO, OOO, OOO 
IO, OOO, OOO 
Strong Cheddar. 
Only a sour taste. 
Do. 
Clean, sour taste; no 
Cheddar. 
Do. 
IO, OOO, OOO 
I, OOO, OOO 
IOO, OOO, OOO 
IO, OOO, OOO 
Strong Cheddar. 
IO, OOO, OOO 
Strong Cheddar; getting 
sharp. 
IO, OOO, OOO 
IO, OOO, OOO 
IOO, OOO, OOO 
Do. 
I, OOO, OOO 
IO, OOO, OOO 
Strong Cheddar; sharp. , 
Extremely sharp. 
IO, OOO, OOO 
I, OOO, OOO 
Do. 
Acid flavor has disap¬ 
peared. Mild sharp¬ 
ness. 
Good cheese. Sharp. 
Intense lv sharn.... 
i 
in strength until the ninety-eighth day, when the pungent taste became 
evident. As the cheese aged, the sharpness became more and more 
intense. In the pasteurized-milk cheese no other flavor than a sour taste 
was apparent until the cheese was about 7 months old, when it possessed 
a mild, sharp taste. 
Jensen (1904, p. 356) has shown that the Bacterium casei group is 
active in breaking down the casein of milk to which calcium carbonate 
is added and maintains that the casein is not peptonized, but is split 
directly into monoamino acids. 
Van Slyke and Hart (1903) have shown that there is a constantly 
increasing percentage of monoamino acids in ripening Cheddar cheese. 
At three months more than one-third of the water-soluble nitrogenous 
compounds is in this form, and later a much larger percentage. The 
evidence seems to point to the fact that in raw-milk Cheddar cheese and 
