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.

中文翻译：

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储存时间和成熟温度升高对白切达干酪化学和感官特性的影响

陈年奶酪是一种越来越受欢迎的乳制品。减少切达干酪成熟时间的一种方法是利用升高的温度，尽管存在潜在问题，包括不平衡或异味的发展以及质地的负面变化。因此，本研究的目的是评估成熟温度升高对陈年白切达干酪的化学和感官特性的影响。白切达干酪在 7.2、10 或 12.8 °C 下陈酿 12 个月，由训练有素的感官小组（n = 10）在 2、5、8、10、11 和 12 个月对样品进行评估。两个消费者感官小组 (n = 120) 评估了 8 个月和 12 个月的陈酿奶酪，以便与陈酿 12 个月的市售相同奶酪的参考样品进行比较。开发了一种用于分析非挥发性化合物的电子舌方法。受过训练的小组结果表明，2 个月的奶酪用乳脂风味和甜味来描述，5 个月的奶酪用坚果香气和白色来描述，8、10、11 和 12 个月的奶酪发展出陈年特征，如鲜味和苦味、肉汤香气和陈年风味。消费者小组的结果显示，对于两种评估，参考奶酪和在 10 或 12.8 °C 下陈化的奶酪的总体喜好分数相似。电子舌可按老化月份对样本进行分类，有效值为92.59%。总之，电子舌是在整个成熟过程中对切达干酪样品进行仪器分析的有效方法。该研究表明，将白色切达干酪在 10 °C 的升高储存温度下陈化 8 个月所生产的奶酪与在 7 °C 下陈酿 12 个月的奶酪的消费者接受度相似。实际应用：这项研究表明，消费者认为在较高温度下陈酿的白切达干酪与在略低的温度下储存 1 年相似。这可能有助于乳制品行业探索加速老化、减少资源投入、同时仍生产可接受产品的方法。此外，电子舌可有效区分陈年的白色切达干酪样品，显示了该技术的另一种应用。这项研究表明，消费者对在较高温度下储存的陈年白切达干酪与在略低的温度下储存 1 年的看法相似。这可能有助于乳制品行业探索加速老化、减少资源投入、同时仍生产可接受产品的方法。此外，电子舌可有效区分陈年的白色切达干酪样品，显示了该技术的另一种应用。这项研究表明，消费者对在较高温度下储存的陈年白切达干酪与在略低的温度下储存 1 年的看法相似。这可能对乳制品行业的那些探索加速老化、减少资源投入、同时仍生产可接受产品的方法有用。此外，电子舌可有效区分陈年的白色切达干酪样品，显示了该技术的另一种应用。