ASAS/ADSA Physiology: General Physiology

(1.5), high-IA (2.3), and bulk tank-IA (1.9). Corresponding values for Cheddar were 2.1, 3.4, and 2.4 and for provolone 1.6, 2.6, and 2.1. Panels detected no differences in flavor notes for the three IA types of butter. For Cheddar, sour and bitter flavor notes approached but did not achieve significance at 0.05. Provolone showed differences in buttery flavor, with both highand low-IA being significantly less than bulk tank. High-IA butter was harder than low-IA butter as measured by penetration and creep. Similar differences were observed in the hardness of Cheddar and provolone cheeses, with high-IA being harder than low-IA. Seemingly, cows that give milk fat with a low IA will yield butter and cheeses with insignificant differences in flavor but slightly softer textures.