Cheddar Cheese

“The impact of region and cheese make procedure on flavor of the aged Cheddar cheeses was small in comparison to consistently documented, facility-specific flavor differences (P < 0.0001)”

Cheddar cheese → has → facility-specific flavor differences

“Consumers placed highest importance on price, followed by nutrition claims, color, sharpness, thickness, and label claims.”

Cheddar cheese shreds → are influenced by → price, nutrition claims, color, sharpness, thickness, and label claims

“another consumer cluster placed importance on shred color.”

Cheddar cheese shreds → are preferred for → shred color

“methional, 2(5)-ethyl-5(2)-methyl-4-hydroxy-3(2H)-furanone (homofuraneol), diacetyl, acetic acid, and butyric acid as odorants with high aroma impact”

methional → contributes to → odor of Cheddar cheese

“Cheddar Cheese, J.M. Banks and A.G. Williams”

Cheddar cheese → produced using → specific techniques