A method for obtaining distillates from whole Cheddar cheese is described. The distillate has an aroma at -80 °C closely resembling that of the cheese before distillation. Gas chromatograms of the distillate were obtained by sampling the vapour over the distillate at -80 °C, using both a 15-m Apiezon surface-coated open tubular column and a 1-5-m glass column packed with Porapak Q. The aroma of the effluent was evaluated and the chromatograms simultaneously recorded by passing the vapour through a splitting device before the flame-ionization detector of the gas chromatograph. The compounds responsible for the aromas detected in the effluent were identified using a gas chromatograph directly linked to a mass spectrometer. Of the compounds identified in the distillate, H 2 S, methanethiol, dimethyl sulphide and diacetyl had the most intense aromas, and these compounds are discussed in relation to their importance to Cheddar-cheese aroma.

Country-specific issues affect both the implementation of services for people with communication disabilities and the training of specialists who provide these services. Uganda is a majority world country with an extremely limited specialist service, but is looking to expand it by developing training for specialist workers. This paper reports on the initial processes adopted in Uganda to develop such training. A workshop that brought together all the stakeholders identified key issues. The paper relates these issues to the International Association of Logopedics and Phoniatrics guidelines for education and training and makes suggestions for the way forward.

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