Cheese is the generic name for a group of fermented milk-based
food products. Over 2,000 natural cheeses have been named and
identified, including "original" cheeses, as well as "imitations" of
originals.
In cheese, the yeast seems to take part in several microbial
interactions important for the fermentation and maturation process of
several cheeses.
Dairy-related attributes (dairy fat, dairy sour, and dairy sweet),
fundamental tastes (bitter, salty, sour, and sweet), and sharp and
astringent were found in every type of cheese.
The volatile flavor compounds in cheese originate from degradation of
the major milk constituents; namely lactose, citrate, milk-lipids, and
milk proteins (collectively called caseins) during ripening which,
depending on the variety, can be a few weeks to more than 2 years long.
The breakdown of protein is important for cheese taste, and some
off-flavors, for example, bitterness, but are unlikely to contribute
much to aroma. The breakdown of protein also softens the cheese texture
by breaking down the casein network. Compounds arising from the
catabolism of free amino acids contribute directly to cheese taste and
aroma.
Bitterness, origination from nitrogen containing compounds, especially
small peptides, is one factor that can limit the acceptability of
cheese. NaCl is responsible for the salty taste, and other salts often
contribute to the bitter taste.
Chevre had the highest goaty flavor and was rated among the highest for
dairy sour flavor, sour taste, and astringency. Chevre had very low
dairy flavor notes.
Gruyere could be considered a sweet cheese; it was higher than most
cheeses in both sweet taste and dairy sweet, and was low in bitterness.
The taste of cheese
