of Cheddar cheese, which in turn has major consequences on flavor and texture development.The present review outlines Cheddar cheese, which in turn has major consequences on flavor and texture development.The present review outlines Cheddar cheese, which in turn has major consequences on flavor and texture development.The present review outlines Cheddar cheese, which in turn has major consequences on flavor and texture development.The present review outlines Cheddar cheese, which in turn has major consequences on flavor and texture development. The present review outlines major metabolic pathways and agents involved in the modification of milk constituents in Cheddar cheese ripening. major metabolic pathways and agents involved in the modification of milk constituents in Cheddar cheese ripening. major metabolic pathways and agents involved in the modification of milk constituents in Cheddar cheese ripening. major metabolic pathways and agents involved in the modification of milk constituents in Cheddar cheese ripening. major metabolic pathways and agents involved in the modification of milk constituents in Cheddar cheese ripening. Mechanisms of volatile flavor and off-flavor production and recent developments in the analysis, both sensory and Mechanisms of volatile flavor and off-flavor production and recent developments in the analysis, both sensory and Mechanisms of volatile flavor and off-flavor production and recent developments in the analysis, both sensory and Mechanisms of volatile flavor and off-flavor production and recent developments in the analysis, both sensory and Mechanisms of volatile flavor and off-flavor production and recent developments in the analysis, both sensory and instrumental, of Cheddar flavor and flavor compounds are also detailed here. instrumental, of Cheddar flavor and flavor compounds are also detailed here. instrumental, of Cheddar flavor and flavor compounds are also detailed here. instrumental, of Cheddar flavor and flavor compounds are also detailed here. instrumental, of Cheddar flavor and flavor compounds are also detailed here.

Fluid milk consumption has declined for decades while consumption of nondairy alternatives has increased. A better understanding of why consumers purchase fluid milk or nondairy alternatives is needed to assist increased sales of milk or maintain sales without further decline. The objective of this study was to determine the extrinsic attributes that drive purchase within each product category. The second objective was to determine the personal values behind the purchase of each beverage type to give further understanding why particular attributes are important. An online conjoint survey was launched with 702 dairy consumers, 172 nondairy consumers, and 125 consumers of both beverages. Individual means-end chain interviews were conducted with fluid milk consumers (n = 75), plant-based alternative consumers (n = 68), and consumers of both beverages (n = 78). Fat content was the most important attribute for dairy milk followed by package size and label claims. Consumers of fluid milk preferred 1 or 2% fat content, gallon, or half-gallon packaging, conventionally pasteurized store-brand milk. Sugar level was the most important attribute for plant-based beverages, followed by plant source and package size. Almond milk was the most desirable plant source, and half-gallon packaging was the most preferred packaging. Means-end chain interviews results suggested that maintaining a balanced diet and healthy lifestyle was important to all consumer groups. Lactose free was an important attribute for plant-based alternative consumers and consumers of both dairy and nondairy. A distinguishing characteristic of those who only drank nondairy plant-based alternatives was that plant-based beverages contributed to a goal to consume less animal products, beliefs about animal mistreatment, and perceived lesser effect on the environment than fluid milk. Unique to fluid milk consumers was that fluid milk was perceived as a staple food item. These results suggest that the dairy industry should focus on the nutrition value of milk and educating consumers about misconceptions regarding dairy milk. Future beverage innovation should include the development of lactose-free milk that is also appealing to consumers in flavor.

Sensory quality is the ultimate measure of product quality and success. Sensory analysis comprises a variety of powerful and sensitive tools to measure human responses to foods and other products. Selection of the appropriate test, test conditions, and data analysis result in reproducible, powerful, and relevant results. Appropriate application of these tests enables specific product and consumer insights and interpretation of volatile compound analyses to flavor perception. Trained-panel results differ from dairy judging and grading and one objective of this review is to clearly address and demonstrate the differences. Information on available sensory tests, when and how to use them, and the powerful results that can be obtained is presented.

A rapidly growing area of whey protein use is in beverages. There are 2 types of whey protein-containing beverages: those at neutral pH and those at low pH. Astringency is very pronounced at low pH. Astringency is thought to be caused by compounds in foods that bind with and precipitate salivary proteins; however, the mechanism of astringency of whey proteins is not understood. The effect of viscosity and pH on the astringency of a model beverage containing whey protein isolate was investigated. Trained sensory panelists (n = 8) evaluated the viscosity and pH effects on astringency and basic tastes of whey protein beverages containing 6% wt/vol protein. Unlike what has been shown for alum and polyphenols, increasing viscosity (1.6 to 7.7 mPa.s) did not decrease the perception of astringency. In contrast, the pH of the whey protein solution had a major effect on astringency. A pH 6.8 whey protein beverage had a maximum astringency intensity of 1.2 (15-point scale), whereas that of a pH 3.4 beverage was 8.8 (15-point scale). Astringency decreased between pH 3.4 and 2.6, coinciding with an increase in sourness. Decreases in astringency corresponded to decreases in protein aggregation as observed by turbidity. We propose that astringency is related to interactions between positively charged whey proteins and negatively charged saliva proteins. As the pH decreased between 3.4 and 2.6, the negative charge on the saliva proteins decreased, causing the interactions with whey proteins to decrease.

The objective of this study was to evaluate the flavor profile and acceptability of 7 Cheddar cheeses of varying maturity using descriptive analysis and consumer acceptance tests. Cheddar cheeses (n = 7) ranging in age from 1 to 19 mo were selected based on age, geographic region, and flavor profile. Descriptive sensory profiles of selected cheeses were determined using a trained panel (n = 14) and an established cheese flavor sensory language. Cheeses were evaluated for consumer acceptability in two demographic locations: North Carolina and Oregon. Consumers (n = 100 at each location) assessed the cheeses for overall liking and other consumer attributes. Cheddar cheeses demonstrated distinct differences in descriptive sensory profiles. Average consumer responses between the two locations were not different. Six distinct consumer clusters were identified, and the number of consumers in these clusters differed between the two locations. Consumers differentiated "young" and "aged" cheese flavor, but both young and mature cheeses were perceived by consumers as exhibiting intense Cheddar cheese flavors. Cheddar cheese acceptance varies widely among consumers and is related to consumer preferences for distinct cheese flavor profiles.